French Master Crêpes

Ingredients for 3 servings:

• 500 ml milk
• 250 g flour (preferably instant flour)
• 4 eggs
• 55 g butter
• 1 shot of flavoring (vanilla)
• 1 tsp vanilla sugar
• 1 tsp salt
• 1 tsp olive oil
• 1 shot of cognac or rum (optionally flavored if for children)
• 6 slices of cheese (Gouda)
• Clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Here: Variation of cheese crêpes

Pour the milk into a bowl. Stir in the flour, gradually if possible to avoid lumps. Melt the butter in a saucepan and stir in. Stir thoroughly. Now break in the eggs and stir thoroughly. Next, add the vanilla sugar, vanilla flavor, and oil. Stir. Then add the cognac (or flavoring). Lastly, add the salt. Stir for another minute (with a mixer). Good batter has the consistency of pancake batter, not too thick and not too runny. Now heat the pan (important: only use medium heat!) and grease it with a little clarified butter, or do it without using any grease for Teflon pancakes. Pour enough batter into the pan so that it spreads almost thinly across the pan. Then fry for about 1 minute. When one side is golden brown, turn it over. After turning, place a slice of cheese on one half of the crêpe. When the cheese has melted, the crêpe is ready. Now fold the crepe over so the cheese is in the middle and press down to distribute the cheese evenly. Repeat with the remaining batter. Let the crepes stand for 1 minute before enjoying.