in France

Crepes plain, with sugar and Cointreau or lemon juice

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Ingredients for 12 servings:

  • 3 eggs
  • ½ cup(s) flour
  • 1 cup(s) milk
  • 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Whisk the ingredients together. Let the batter rest a little. Lightly coat a coated, shallow pan with sunflower oil using a kitchen towel. Set the stovetop to medium heat and wait for the temperature to stabilize. Add about a ladleful of batter to the pan. Wait until the bottom layer of batter turns light brown, then turn it over. Lightly coat the pan with sunflower oil after about every second crepe. Tip: Finished crepes taste great drizzled with sugar and Cointreau or lemon juice. Possible causes of failure: – Pan is too hot – Too little batter was added to the pan – Pan was coated with too much oil

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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