French Crêpes
French
Tilt the pan as soon as the batter touches it and stop pouring once the base is covered. A thin first crêpe helps you calibrate the heat and the ladle for the rest.
- Servings (recipe yield)
- Not provided
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 300g white flour
- 3 eggs
- 60cl milk
- 20cl beer
- 30g butter or 3 tablespoons of oil
Instructions
- Mix flour, salt, eggs and melted butter or oil. (In this order to avoid dry flour)
- Slowly add milk and beer until the dough becomes fluid enough. (Pouring it from the ladle has to be fluid)
- Let it rest one hour. (optional)
- Cook the crêpe in a flat pan, one ladle at a time.
Source: Public Domain Recipes · aeredren · Recipe source · Public-domain source license