Classic French Crêpes
A foolproof French crêpe batter — light, thin, and lightly sweet with a splash of rum. Makes about 15 crêpes, perfect for dessert or breakfast.
Ingredients
- 300 gflour
- 3eggs
- 3 tbspsugar
- 2 tbspvegetable oil
- 50 gmelted butter
- 60 clmilk
- 5 clrum
Preparation
5 stepsPut the flour in a large bowl and make a well in the centre.
Add the whole eggs, sugar, oil, and melted butter (let the butter cool slightly before adding it to the other ingredients).
Whisk gently, gradually pouring in the milk. The batter should have the consistency of a slightly thick liquid.
Flavour with the rum.
Heat a non-stick pan and grease it very lightly with a little oil using a paper towel. Pour in a ladle of batter and swirl to coat the pan, then wait until set on one side before flipping. Cook all the crêpes over low heat, about 2 minutes each: 1 minute 30 for the first side, 30 seconds for the second, just enough to bring out the leopard spots.
