This simple crepe recipe can be whipped up in just a few minutes. Its high egg content means there’s no need to rest the batter; you can start cooking right away. You can easily adjust the quantity of ingredients based on the number of eggs you have, whether it’s 1, 2, or 3. It’s perfect for Candlemas, a spontaneous brunch, or any time of day.<\/p>\n
For 4 people:<\/p>\n
– Flour: 250 g
\n– Eggs: 4
\n– Milk: \u00bd liter
\n– Salt: 1 pinch
\n– Sugar: 2 tablespoons
\n– Melted butter: 50 g<\/p>\n
Total time: 25 minutes<\/p>\n
– Prep time: 10 minutes
\n– Cook time: 15 minutes<\/p>\n
1. Place the flour in a mixing bowl with the salt and sugar.<\/p>\n
2. Create a well in the center and add the eggs.<\/p>\n
3. Start mixing gently. As the mixture thickens, gradually add the cold milk.<\/p>\n
4. Once all the milk is incorporated, the batter should be quite fluid. If it seems too thick, add a little more milk. Then mix in the cooled melted butter thoroughly.<\/p>\n
5. Cook the crepes in a hot pan (lightly oiled if it\u2019s not non-stick). Pour a small ladle of batter into the pan, tilting it in a circular motion to spread the batter evenly over the surface. Place it on the heat, and once the edges of the crepe turn light brown, it’s time to flip it.<\/p>\n
6. Cook for about a minute on this side and the crepe is ready.<\/p>\n
To finish:<\/p>\n
Repeat until all the batter is used up.<\/p>\n\n\n