- 250g flour
- 4 eggs
- 500 ml milk
- 1 pinch of salt
- 1 tsp of vanilla extract
- 1 tbsp of rum
- 50 grammes de beurre (for the pan)
Whisk the eggs together. Then add the milk slowly while continuing to beat the mixture.
Add the pinch of salt to the flour and slowly add this mixture to the egg/milk mixture. Finally add in the vanilla extract and rum and whisk again.
Refrigerate the mixture for at least 30 minutes.
When ready to make the crepes, take the crepe mixture out of the fridge (whisk briefly to ensure the flour has not sunk to the bottom). The batter should be thin. Heat a crepe pan on medium heat. Add a small amount of butter to the pan and swirl around to coat the bottom. Add a ladle full of the crepe batter and swirl the pan around, spreading the batter to the edges.
Leave the crepe in the pan until the top begins to cook a little and then flip over onto the other side. The cooked side should have slight brown coloration and easily allow a spatula underneath to turn it (otherwise it is not fully cooked).
When both sides are fully cooked, remove from the pan. Top with lemon and sugar, nutella, or the spread of your choice.
Crepes keep well and can easily be made ahead of time. Enjoy!
sucrésalédeluxe 