Crêpes
Crêpes
Simple crêpe recipe here. Nothing fancy. Recipe emphasizes slightly thicker crêpes than what is traditional, as well as caramelization from the brown sugar during the cooking process.
120 g all-purpose flour
2 large eggs (≈ 100 g total, without shell)
300 ml whole milk (room temperature)
12 g granulated sugar
7 g honey (≈ 1 tsp)
28 g unsalted butter, melted (plus a little extra for the pan)
5 ml vanilla extract (optional)
1 g salt (a small pinch)
240 g all-purpose flour
4 large eggs (≈ 100 g total, without shell)
600 ml whole milk (room temperature)
24 g granulated sugar
14 g honey (≈ 1 tsp)
56 g unsalted butter, melted (plus a little extra for the pan)
10 ml vanilla extract (optional)
2 g salt (a small pinch)
In a bowl, whisk eggs, milk, sugar, honey, vanilla, and salt until smooth.
Sift in flour gradually, whisking to avoid lumps.
Stir in melted butter. Batter should be thin, like heavy cream. Rest 30 minutes (or overnight in fridge).
Heat a nonstick or crêpe pan over medium-high.
Lightly butter the pan. For extra caramelized rims, sprinkle just a pinch of brown sugar onto the buttered pan before pouring batter.
Add 1 ladel of the mix onto the pan. Lift the pan and move it around to spread the batter evenly around the pan.
Bonus: sprinkle just a bit of brown sugar on top of the crêpe just after you pour it.
Cook until golden edges peak at your from the edges.
Flip, cook another 30–45 sec.
Stack warm or serve immediately with your choice of fillings.