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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 13/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 2 cups whole milk, room temperature, plus more if needed
- 3 large eggs, room temperature
- 1/2 teaspoon of vanilla or brandy
- 21/2 ounces (5 tablespoons) unsalted butter, melted
- non-stick stray for pan
Method
- Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter.
- Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle 1/3 cup batter into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by air pockets for about 1 minute.
- Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and flip in one swift move. Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. Repeat until the batter is gone. Serve immediately.
- Add a little maple syrup or powder sugar on top
