crepes

Ingredients for 10 servings:

• 200 g flour
• 375 ml milk
• 125 ml water
• ¼ tsp salt
• 2 tbsp sugar
• 5 eggs
• 2 egg yolks
• 50 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Basic recipe (for almost all sweet fillings)

This is a basic recipe that can be baked in a traditional pan or with a special crêpe iron. The liquid, in this case water, can be varied. Mixed with just water, they cook particularly thinly. With beer or cider, the batter becomes pleasantly airy due to the action of the yeast it contains. Sift the flour into a bowl and whisk in the milk mixed with water. Add salt and sugar. Add the eggs and egg yolks and mix everything into a smooth batter. Cover and let rest for at least 1 hour. Only then can the flour properly expand. Since it settles at the bottom of the pan, stir the batter repeatedly before baking. To bake, add clarified butter to the hot pan. Hold the pan at a slight angle, pour in the batter with a ladle, and swirl the pan to spread it evenly and wafer-thin. Turn with a spatula or, if you’ve mastered the trick, with an elegant flourish in the air. Stack the baked crêpes on top of each other and keep them warm in a moderately hot oven between two plates until the last crêpe is removed from the pan. Fillings can include sour cherries, vanilla ice cream, chocolate cream, currants, etc.