Crêpe
2 milk : 2 eggs : 1 flour
by volume Calculator
milk 2
eggs ~100ml for 2 large eggs 2
flour 1
Tips
- Rest batter 30min-1hr for tender crêpes
- Pan should be hot enough that batter sets immediately
- Add melted butter to batter for easier release
Sources
- Ratio by Michael Ruhlman (book)
- French Cooking Academy (article)