liquor or alcohol to perfume the dough (rum, Grand Marnier, etc.)
salt
Instructions
Pour the flour into a big bowl, form a well with the flour, and
break the eggs into it. Mix with a wooden spoon until you have
crumbs of equal size.
Add a bit of water, and mix again. When you see that you have
mixed enough, add a bit of water and keep mixing (it should take
5min intervals at the beginning). You should eliminate most of the
clumps at the beginning, because it's really difficult to get rid
of them when the dough is liquid.
Keep adding milk and mixing the dough until you have no milk left
or until you judge the dough is liquid enough.
Add salt, and the liquor (I usually put about 4-5 tablespoons, but
it depends how you like it).
To cook the crêpes-
Place a pan on high heat and add a bit of oil. I use a paper towel
to spread the oil on the pan, so that you don't need to add more
oil for each crêpe, you just use the paper towel. But when it
begins to be difficult to detach the crêpe from the pan, you
should add more oil.
The pan has to be very hot, otherwise the crêpe will stick to the
pan. When it's ready, you can pour the dough while moving the pan
with your other hand, so that the dough is evenly spread. Small
holes should appear on the crêpe. When the countours of these
holes begin to be a little bit brown, flip the crêpe. The second
side should take less time to cook than the first one. When it's
ready, put it in the plate and do the next crêpe!
Salted crêpes- you can use the same recipe, but without adding
liquors.
Serving
Suggestions
With lemon and sugar, or Grand Marnier and raw sugar, or Nutella, or anything you like (but please stay respectful haha)
Originally Submitted
6/23/2016
0 Out of 5 from
0 reviews
You can add this Crêpes recipe to your own private DesktopCookbook.
