French Pancakes : Crêpes
A crêpe is a very thin pancake, often associated with Brittany, a region in the northwest of France. Light, melting and delicious, crepes are unanimous. Want thin pancakes that don't stick and without hard edges? Follow our suggestions for a successful dough every time.
Ingredients
- 250 g flour
- 3 eggs
- 500 ml milk
- 30 g sugar
- 50 g butter
- 1 pinch salt
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients: flour, sugar and salt.
- Make a well and pour in the eggs lightly beaten with the vanilla.
- Stir in the flour gently with a wooden spoon.
- Gradually add the milk and mix with a whisk.
- Let the batter rest 30 minutes.
- Cook on a hot pan: pour a ladle of batter and make a rotating movement to distribute the batter over the entire surface.
- Cook 2 min on one side, flip the crepe over and cook for another 1 min.
- Garnish and serve.