Crepe Batter A La Julia Child Recipe

Verified Recipe

Time: 45 minutes



  1. eggs
  2. whole milk
  3. salt
  4. flour
  5. unsalted butter
  6. vegetable oil


  1. 1 crack eggs into a blender container
  2. add milk , 1 cup cold water and salt
  3. blend to mix
  4. add flour and butter
  5. blend 1 minute , scraping down sides of container if necessary
  6. cover
  7. refrigerate 2 hours or up to 24
  8. 2 heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot
  9. dip a paper towel into a little vegetable oil
  10. carefully wipe it over the inside of the hot pan
  11. set the pan over the heat to heat the oil
  12. pour in a generous 2 tablespoons batter
  13. immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter
  14. pour any batter that does not adhere to the pan back into the container of batter
  15. return the pan to the heat
  16. cook until set , light brown and little beads of moisture are visible on the surface , about 30 seconds
  17. use a heatproof spatula to help loosen and flip the crepe
  18. cook the second side to brown it lightly , about 30 seconds more
  19. 3 transfer the cooked crepe to a covered baking dish
  20. keep warm in a low oven while you cook the remaining crepes
  21. top each crepe with a couple of tablespoons of the desired filling
  22. if using the florentine filling , roll up the filled crepes and serve sprinkled with chopped parsley
  23. suggested fillings:
  24. florentine: heat 1 tablespoon olive oil in a large nonstick skillet
  25. add 1 halved , thinly sliced onion
  26. saute until golden , 5 minutes
  27. add 2 cups chopped mushroom caps
  28. cook until golden , 4 minutes
  29. stir in 2 bags spinach and 2 finely chopped cloves garlic
  30. cook and stir until the spinach just barely wilts , about 3 minutes
  31. transfer to a plate to cool
  32. stir in 4 ounces crumbled goat cheese , and salt and pepper
  33. jam and creme fraiche: spread hot crepe lightly with a scant tablespoon of creme fraiche
  34. top with dollops of your favorite jam
  35. smooth with a rubber spatula
  36. fold crepe into quarters', "sprinkle with confectioners' sugar", 'caramel and banana: spread hot crepe lightly with a scant tablespoon of caramel sauce or mexican cajeta
  37. top with sliced bananas
  38. fold crepe into quarters', "top with more caramel and banana slices and sprinkling of confectioners' sugar"]

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