Les Crêpes
My grandmother's recipe for authentic French crêpes
Equipment
- Crepiere or flat skillet or griddle
- Crêpe spreader and spatula
Ingredients
- 400 g flour sifted
- 1 pinch salt
- 4 eggs beaten
- 0.75 liter whole milk room temperature
- 2 tsp vegetable oil melted
Instructions
- In a large bowl, mix together the flour and salt. Set aside.
- In a separate bowl, beat the eggs.
- Add the milk to the eggs, and mix well.
- Make a "well" in the center of the flour and salt mixture.
- Pour the egg and milk mixture into the well, and mix, with a whisk, until there are no lumps remaining.
- Mix in the vegetable oil.
- Optional: Add 2 tbsp. of rum, or grated lemon peel.
- Cover the mixture, and allow it to rest in the refrigerator overnight.
- When you are ready, use a ladle to spoon about 1/2 cup of mixture onto the creperie, or skillet.
- Working quickly, use a circular motion to spread the crepe mixture into an even layer.
- Allow the crepe to cook until firm on one side.
- Using the crêpe spatula, gently flip the crêpe over to cook the other side.
- Once cooked through, remove from creperie, and add your favorite filling.