John Myers
Ingredients for 4 servings:
- 150 g flour
- 50 g cornstarch
- 2 tsp baking powder
- 1 pinch of salt
- 100 g sugar
- 2 bags of vanilla sugar
- 4 eggs
- 1 jar milk
- 1 jar water
- 3 tbsp oil
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Mix the flour, cornstarch, baking powder, and salt in a bowl, then add all the other ingredients and mix well. If there are any lumps, strain the batter through a sieve. The batter shouldn’t be foamy, so just stir well, don’t over-whip. You can vary the batter by changing the size of the glass for milk and water: the larger, the more liquid it will be, which the batter will tolerate well! You can use the batter immediately, or let it stand for a while. I personally use a crepe maker with a 35 cm diameter and get 10 large crepes from the batter. Using a pan or crepe iron for dipping, I’m sure I’ll make more. My French pen pal gave me this recipe 30 years ago, and since I’ve never found a better one, I finally decided to post it. The recipe is more complicated than others—but it’s worth it! I’ve never had better crepes. Enjoy!
Facebook Comments