Crêpes recipe
Equipment
- Pan
- mixing bowl
Ingredients
- 400 mL Milk
- 130 g All purpose flour (1 cup)
- 3 eggs
- 40 g brown sugar 2 tbsp
- 2 tsp vanilla extract (or orange blossom water)
- 40 g butter (2 tbsp)
Instructions
- Melt your butter and keep it aside. Whisk your eggs with brown sugar. Add your flour, sifted, little by little to your eggs while whisking to avoid lumps. Add melted butter and whisk. Finally, add milk little by little while whisking in between. Finish with the flavoring of your choice (I personally always go for orange blossom water with crêpes!) Cover the batter with a wrap. The most important part of the crêpes process is to let them rest. It will give time to your batter to thicken, making it easier to spread in a pan but also giving time to the orange blossom water or vanilla to infuse. Let the batter rest for at least 30 minutes at room temperature before making your crêpes. You can also leave the batter in the fridge until the next day and make crêpes when you wake up in the morning for brunch. Cook them in a non-stick pan with a bit of neutral oil at medium-high heat.