Crêpes Updated in
Ingredients
- 4 eggs
- 200 g milk
- 100 g flour
- 2 tsp vanilla extract
- Butter, for cooking
Preparation
This is how you make batter for thin French crêpes. The recipe’s name comes from the ratio of ingredients, by weight. That means 2 parts eggs, 2 parts milk, 1 part flour. Calculate two eggs per person.
- Whisk the flour and the eggs in a bowl, then add the milk and vanilla extract.
- 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