Crêpes Updated in
This is how you make batter for thin French crêpes. The ratio of ingredients is 2-2-1: 2 parts eggs, 2 parts milk, 1 part flour by weight. Calculate two eggs per person.
I use a separate recipe for fluffy American pancakes.
Ingredients
- 4 eggs
- 200 g milk
- 100 g flour
- 1 tsp baking powder (optional)
- 2 tsp vanilla extract
- Butter, for cooking
Preparation
- Whisk the flour and baking powder together in a bowl.
- In a separate bowl, whisk the milk, eggs and vanilla extract together.
- Slowly mix the wet ingredients into the wet ingredients.
- Heat a non-stick pan on medium heat.
- Drop a teaspoon of butter in the pan.
- Pour some batter in the pan, and swirl it around until it covers the pan. Use as little batter as possible.
- Cook the crêpe until it’s solid enough to flip - about a minute. Flip it, and cook for a little longer.
- Repeat until you run out of batter
This can be served in different ways:
- With fruit and chocolate syrup
- With maple syrup
- With Nutella and bananas
- With brown sugar