Dessert
Crêpes
- Preparation time
- 50 min
- Servings
- serves 4
Ingredients
- Flour — to buy250 g
- Egg — to buy3
- Milk — to buy500 ml
- Butter — to buy30 g
- Sugar — to buy1 tbsp
- Salt — to buya pinch
Preparation
Mix the flour, sugar and a pinch of salt in a bowl, make a well in the center and crack the eggs into it.
Whisk, gradually drawing in the flour from the edges, then pour in the milk little by little, whisking to avoid lumps, until you get a smooth, runny batter.
Add the melted, cooled butter and mix well, then let the batter rest for at least 30 minutes at room temperature (ideally 1 hour): the flour hydrates well and your crêpes will be more supple.
Heat a crêpe pan over medium-high heat and lightly butter it with a paper towel.
Pour in a small ladle of batter, tilting the pan right away to spread it into a thin layer.
Cook for 1-2 minutes until the edges lift and the underside is golden, then flip and cook for 1 more minute on the other side.