Pâtisserie
Crepes
Thin French-style pancakes made from a simple batter of flour, eggs, milk and melted butter. They can be served sweet or savoury.
Prep15 min
Cooking20 min
Total35 min
Servings4
DifficultyMedium
Calories220 kcal
Preparation
35 min- Put the flour in a mixing bowl with the salt and sugar.
- Make a well in the centre and pour in the eggs, lightly beaten with a fork.
- Begin gently working in the flour with a wooden spoon. When the mixture becomes thick, add the cold milk little by little. Note: you can use a whisk, but always gently to avoid lumps.
- Once all the milk is mixed in, the batter should be fairly fluid; if it seems too thick, add a little more milk. Then add the melted butter and mix well.
- Cook the crepes in a hot pan (no need for fat, it is already in the batter).
- Pour a small ladleful of batter into the pan and swirl it to spread the batter over the whole surface.
- Set it over the heat and, when the edge of the crepe turns light golden brown, it is time to flip it.
- Cook about one minute on this side and the crepe is ready.
- Repeat until the batter is used up.
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