crepes

Ingredients for 4 servings:

• 250 g flour
• 4 eggs
• 500 ml milk
• 1 pinch of salt
• 50 g butter, melted
• possibly vanilla sugar or powdered sugar
• Butter for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Crêpes can be filled with either sweet or savory fillings, the basic recipe always remains the same!

For sweet crêpes, you can also add a little vanilla sugar or sifted powdered sugar to the batter. Mix together the flour, eggs, salt, and milk. Slowly add the melted butter (best heated in a small saucepan) until you have a smooth batter. Then let it rest, covered, for half an hour to an hour. To cook the crêpes, you can use a large, low-sided frying pan, but a crêpe iron is more traditional. The pan should be very hot before you can bake the first crêpes. To do this, melt a little butter in the pan and then, using a ladle, spread some batter (not too much, or the crêpes will be too thick!) in the center of the pan. Then, with your other hand, remove the pan from the heat and tilt it slightly so that the batter is evenly distributed. If that doesn’t work right away, just keep trying; baking wafer-thin crêpes takes practice! With a crêpe peeler, you won’t be able to flip the pan. Don’t overcook the crêpes; as soon as they start to pull away from the base, you can turn them over and let them finish baking. It’s best to keep the finished crêpes in a warm oven (approx. 80°C) until you’re ready to fill them, so they don’t become dry and hard. Depending on your taste, you can then fill the crêpes with fruit, jam, Nutella, cheese, or ham.