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Melt the butter and let it cool.
When we make mixtures for porridges (eg crepes, pancakes make sure the butter we will use is cold when we add it to the flour. With this secret, which may seem small, we manage to keep the porridge from curdling.
For even smoother porridges, after preparing the thin mixture, strain it through a sieve. However, we can also sift the flour earlier.
Beat the mixture lightly with a kitchen whisk, not in a mixer or blender, because if you beat it too quickly, the crepes will become tough and rubbery.
If you want fragrant sweet crepes, you can add a little vanilla to the mixture.