If you are making desert crepes then feel free to add one,or more, of the following-
2 tablespoons sugar
some orange blossom water -fleur d'oranger
any booze --rum works well!
Put all the ingredients, except the butter, in a large bowl and
using a hand mixer, mix everything until smooth. The
consistency of the batter should be like that of a thick syrup.
Ideally, you should let the batter rest for one hour or two.
Unless you are by yourself or have plenty of time to spare,
it's much easier to have 2, 3 or 4 pans going on, although
start with 1 pan at a time until you are comfortable with all
the 'moves'. You pan HAS TO be non-stick, don't even
bother with any other kind. YOu'll also need to turn on your
oven to the lowest setting and get a flat heat resistant plate
or pan with a clean kitchen towel ready. Last but not least,
you will need- A ladle or large measuring spoon, some
melted butter in a small container, either a brush or a fork
wrapped in some kitchen paper.
How to cook the crepes?
Put the pan on medium heat. Brush your pan with a little bit
of the melted butter -you'll only need to do this once every
5-6 crepes, depending on the pan. Using your ladle, pour
enough batter into your pan while turning your wrist so that
the batter flows and covers the whole surface of the pan.
Take care not to make it too thick, these are not pancakes!
Once the edges of the batter start lifting and the crepe does
not stick to the pan anymore, it's probably time to flip it. Or
as most French people do, just use a spatula to do it, just
slide it under the crepe, lift and in one swoop motion, turn
Sweet French Crepes
Usually a French family will setup their whole sweet pantry
on the table and let everyone make their own preparations.
Popular ingredients are of course jams, butter, caramel
sauce, chocolate sauce, fruits, nuts, or booze. Or they will
put powdered sugar, a little rum and a squeeze of lemon
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