Ingredients
Scale
2 cups (250 g) sifted wheat flour
2 1/8 cups (500 mL) your choice of milk
3 eggs
2 tablespoons of oil
2 tablespoons of supgar
2 pinches of salt
butter/oil for the pan
your yummy fillings
Instructions
- Put the eggs, milk, oil, salt, and sugar in a bowl and beat together until nice and smooth.
- Add the flour slowly to the mixture while beating.
- Take a crêpe pan, or a non-stick pan, and add a little butter/oil allowing it to melt on medium heat and wait until the pan is hot.
- Spoon a small ladle amount of batter gently onto the pan.
- Pick up the pan and swirl the batter around making a circular motion with your wrist so that the crêpe circles toward the border/edges of the pan and the batter is evently distributed.
- If you put too much crêpe batter in the pan, simply tilt the pan and pour out the extras in the batter bowl. If you need a little more batter in the pan, take more batter and place it where needed.
- Ideally, the crêpe should be round and have a thin layer of batter in the pan. Don’t worry if your crêpe isn’t perfect! It might take you a few times before you get a nice even circle in the crêpe pan. The taste is the most important!
- When the batter starts to bubble, and the sides brown on the “face-down part” of the crêpe, take the spatula and give it a quick flip to the other side.
- Cook the crêpe until it turns a very light golden lacy brown.
- If wanting to warm your fillings, like cheese, inside the crêpe: When the crêpe is just about done, turn the heat down to low and add your favorite fillings inside the crêpe.
- Always oil the pan again between crêpe. Bon Appétit!
Notes
- Double the recipe for a hungry family!
- The crêpes conserve in the frig for 2-3 days and the batter for about 5 days.
- Weight your ingredients: this helps with precision
- Resting time: let the batter rest for at least 30 minutes which helps give the salty crêpes a smoother texture
- Non-stick pan: this is a Must, no matter how much butter/oil is used.
- Avoid lumps: if lumps occur use a blender to get them out
- Hot pan: the pan needs to be hot for the salty crêpe to cook correctly and not to become gummy
- The “test” crêpe: Don’t ask why, but it’s custom that the first crepe breaks, keep going!
- Storage: After cooking, let them cool completely. Place the crêpes on a plate, a paper towel over the top crêpe (to absorb moisture) and place the entire plate of salty crêpes in a large ziplock bag or cover it with aluminum foil or saran wrap.
- Reheating: Simply oil the pan on a low-medium heat, and place the crêpe on the pan covered with a lid for about 30 seconds. Flip it after it becomes warm and cook the other side.
