Serves: 12 crêpes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
2 eggs
30 gr melted butter, cooled to room temperature
300 ml milk (we used almond milk)
10 gr vanilla sugar (or 20 gr white sugar and 1 tsp vanilla extract)
1 tsp vegetable oil
130 gr all-purpose flour
pinch of salt
Method:
In a bowl whisk the eggs, then stir in the melted butter, milk and vanilla sugar.
In a separate bowl mix together the flour and the salt.
Pour the wet mixture into the dry ingredients and whisk well until you have a smooth mixture.
Strain if necessary, to remove any lumps.
Using a paper towel, rub the crêpe pan with oil. Heat the pan over medium heat.
Ladle the batter into the center of the hot pan. Tilt and swirl the pan so that the batter forms an even layer. Cook until the edges of the crêpes start to curl ant the top looks almost dry (1 to 2 minutes). Flip the crêpe and continue to cook for around 15 second. Repeat steps 5 and 6 for the remaining batter.
Serve warm with jam, chocolate spread or honey.
コメント