CLASSIC CRÊPES
A delightful piece of heaven, coming all the way from my beautiful country. The best part of it, is that you can stuff them with whatever you want wether sweet or salty. Bon appétit my friends...
Equipment
- 1 Non stick pan (or Crêpe pan)
- 1 Stainless-steel bowl
- 1 Whisk
- 1 Sifter
- 1 Ladle (4 oz)
- 1 Plastic spatula
Ingredients
- 500 gr AP Flour (4 cups)
- 125 gr Sugar (1/2 cup)
- 1 tbsp Vanilla paste
- 1 tsp Cinnamon powder
- 1 pinch Salt
- 1 pinch Love (to use in parsimony)
- 1 litre Milk (3.25%) (4 cups 4 tbsp)
- 4 pcs Large eggs (free range)
- 65 gr Butter (melted) (4.5 tbsp)
- 30 ml Cooking oil (2 tbsp)
Instructions
Crêpe batter
- In a large stainless steel bowl, sift the flour and place all the rest of the dry ingredients.
- Quickly whisk to combine and create a well, using the back of your ladle.
- In the centre of the well, add the vanilla and the eggs and start whisking while gradually adding some flour in.
- When the batter starts to thicken, add some milk in the centre of the well and keep whisking until the batter is silky smooth. This method will prevent from lumps to happen. (If you do have lumps, pass it through a sieve)
- In a small saucepan on low heat, melt the butter and then add it to the batter, whisk to incorporate.
- Let the batter rest for 20-30 minutes. (This is important so the gluten can rest and the crêpes won't be as elastic).
- In a non stick pan on medium heat, poor 2/3 of a ladle of the batter and quickly create a circular motion (in the air, cf: video on my social medias) so the batter spread evenly all around the pan without having any holes (crêpes should be thin).
- When the edge start to brown, flip them using a plastic spatula, alternatively (like I), you can flip them in the air.
- Cook them on the other side for another 30 seconds and remove from pan onto a plate or serving dish.
- Repeat the process until no more batter is left.
- Garnish crêpes with your favorite spreads!
- Bon Appétit!
