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Effortless and Irresistible Crepes
Whisk, Flip, and Delight: Discover the Joy of Making Crepes from Scratch
Ingredients
- 250 g Flour
- 4 eggs
- 500 ml milk
- 125 ml beer
- 1 pinch salt
- 50 g melted unsalted butter
Optional for sweet Crepes
- 1 tbsp sugar
- 2 tbsp vamilla extract
- 2 tbsp amber rum
Instructions
- Melt the butter in the microwave and slightly heat the milk, which should be barely lukewarm (this avoids lumps)
- Mix sifted flour, sugar (if desired), and salt in a large bowl. You can replace 50 g of flour with cornstarch for more lightness.
- Add the eggs, the melted butter, then gradually the milk, beating well with a whisk to avoid the formation of lumps
- Add the beer or the rum, the vanilla, and leave to rest for 30 minutes at least before starting the cooking.
- Cook in a hot crepe pan as you go, set them aside on a plate, covering them with aluminum foil to keep them warm and fluffy. You should get between 15 and 20 crepes with a 20 cm diameter pan.
- For salted crepe, while you cook, you can add cheese, ham, and anything you want once you return your crepe so that ingredients are ht and cheese nicely melted.For sweet crepes, you can put sugar, Nutella, jam, maple syrup or anything else you like. Go wild and Enjoy!