I made wonderful crepes – thin, easy to make and extremely delicious.
- Eggs – 3 (of room temperature)
- Salt – 1/3 tsp
- Sugar – 1 to 2 tbsp (I used 1 tbsp + vanilla sugar)
- Vanilla sugar (optional) – 10 g
- Flour – 125 g
- Milk (of room temperature) – 250 g
- Vegetable or sunflower oil – 1 tbsp in the batter + 1 tbsp for frying
Method is explained and illustrated below. Enjoy! 🙂
Place the eggs into the bowl for whisking…
…and whisk until light and fluffy.
Add salt…
…sugar…
…vanilla sugar…
…and whisk again, until the sugar is dissolved.
Sift in the flour…
…and whisk again until well combined.
Add milk…
…and whisk again until well combined.
Add oil and mix it into the batter.
That’s how your batter should turn out – quite runny. Now, cover it with a cling film or a towel, and leave on the table for at least half an hour. You may even leave it overnight.
Prepare the frying pan. Grease it with some oil.
Heat the frying pan over a medium heat and pour a ladle of the batter into it. Swirl it around so the bottom of the pan is evenly coated.
Cook the crepe about a minute or so on one side until golden. Then slide a slotted turner underneath the crepe and flip it over.
When your crepes are ready, place them onto the plate…
… and enjoy! 🙂
