Top 3 ingredients that should never be added to crepe batter

Crepes are the simplest and easiest flour dish to make. The dough can be made with milk, sour cream, water, and whey. For the filling, you can use a variety of products, from meat and fish to cottage cheese, berries, and fruit.

The FoodOboz editorial team shares with you useful tips from culinary experts on what products should not be added to crepe batter to make them tasty and not torn.

Eggs

Eggs give the crepe batter a very delicate flavor and pleasant color, but you need to know that only 1 egg per 500 ml of milk will be enough, but not more.

Baking soda

Soda is a product that makes the dough puffy, but it's worth remembering that you need to add it carefully, especially to crepe batter, so that it doesn't become rubbery. The ideal proportions are that 500 ml of batter requires only 2.5 g of baking soda.

Butter

Melted butter can make the batter tender, but if you add too much, the crepes can become greasy.