Crêpes

Ingredients

• 3 medium eggs
• 250 g 00 flour
• 500 g whole milk
• 40 g butter

Method

1. Melt the butter in a small saucepan and let it cool slightly.
2. In a tall bowl:
   • crack the eggs and whisk
   • add the milk and whisk until smooth
   • mix in the lukewarm melted butter
3. Sift the flour into the bowl through a sieve and whisk vigorously until the batter is smooth and lump-free.
4. Cover with plastic wrap and rest in the fridge for at least 30 minutes.
5. Cook:
   • heat an 18 cm crêpe pan (or nonstick pan)
   • grease with a small knob of butter
   • pour in a ladle of batter and spread evenly
   • cook for about 1 minute over medium-low heat
   • flip when the edges lift
   • cook the other side for about 1 minute
   • repeat until the batter is used up

Storage

• Batter: up to 12 hours in the fridge, covered.
• Cooked crêpes: 2 days in the fridge, covered.
• You can freeze crêpes separated by parchment paper.

Notes

• The batter is neutral (no salt or sugar), so it works for both sweet and savory fillings.
• Butter in the batter is optional.
• Resting is essential to eliminate any lumps.
• You can use plant milk (rice, soy, oat) with the same ratios.