Contrary to other crêpes recipes, this one has sugar in it. You're not forced to add some of course, but I just think it's more tasty in the end. And that way you can eat them without anything inside , can be practical when you want to take one in your lunchbox or when you have to bring them elsewhere. ;-)
Ingredients:- 260g flour
- 130g sugar
- 4 eggs
- 1/2 liter milk
- 1 pinch salt
- 1 sp oil
- Vanilla extract drops (optional)
1. In a bowl, put flour, eggs and sugar together.
Tip: Don't mix them before adding milk, otherwise you may have a mixture full of lumps. (You might have some in any case but it may be harder to make them disappear)
2. Slowly pour in milk while stirring.
3. Stir until small bubbles appear on the surface.
Ideally, you should let the batter sit for 1 hour because it helps the flour absorb more liquids, but it's not necessary. Most of the time I didn't do it with this recipe and the result was still perfect.
The batter must be liquid but not too much. If it seems too thick, add a little more water and/or milk. If it seems too liquid (if you added too much water/milk), add a little more flour.
Preparation: Choose a medium pan rather than a small one. Heat the pan. When it's hot, grease it lightly with (salty!) butter or eventually with vegetable oil. Spread evenly some of the batter in the pan. Remember that you're not making pancakes :-p, so don't put too much of the batter. Crêpes have to be large and thin. When the first side is cooked, flip it on the other side. Traditionally you have to flip it over while throwing it in the air but you can choose a safer method and use spatulas... The second side cooks very quickly, so let it cook only for like 15-20 seconds.
Tip: If you're stacking them on a plate, add a very small pinch of sugar between each of them so that they don't stick to each other later.
Traditionally, crêpes have to be lightly topped and then folded into quarters but you can just do whatever pleases you.
