- 200 gr [7 oz] flour / 1 egg / 1/2 liter [17 fl oz] milk / 25 gr [1 oz]
melted butter / 2 pinches salt
- for sweet crepes, I like to add 3 Tbspoons sugar and 1 Tbspoon
- Put the flour, salt (and sugar) in a salad bowl, dip a shaft and put
the (whole) egg in. Turn with a wooden spoon and add the melted
butter. Turn gently until you have incorporated all the flour
(add some milk if you need but just enough). Now that the batter
is soft but not liquid you have to turn very sharply so as to eliminate
the lumps and obtain an homogeneous mixture.
Finish pouring the milk slowly while turning.
Leave the batter for at least one hour before cooking.
To prepare :
Turn the batter. Heat a non-stick pan, put a light knod of butter in
(swirl the pan to distribute the melting butter ; the pan must be hot
enough to hear the butter fry but not too hot for the butter must not
get brown !), pour a small laddle of batter on the pan while swirling it
to distribute the batter evenly (this is the important trick !).
Don't forget crepes must be very thin ! Cook until golden brown, turn
the crepe upside down and cook the other side the same way.
Put it in a large plate, stuff it and fold it into 4, or roll it.
Do that again for each crepe.