Kölsch – French crepes

Ingredients for 4 servings:

• 250 g flour, sifted
• 4 eggs
• Salt
• 3 tbsp sugar
• 30 g butter, melted
• 2 tbsp rum
• 100 g milk
• 100 g mineral water
• 100 g beer, Kölsch (choose the type according to your taste)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

worth a sweet sin

Make a well in the flour. Add the eggs, salt, sugar, butter, and rum, beating from the center until blended. Gradually add the remaining ingredients and beat for at least 3 minutes. If the batter is too thick, you can add more of one of the liquids to taste until the batter reaches the desired consistency. It should be slightly runny rather than thick. It’s best to let it rest, covered, in a cool place for at least 2 hours before baking the thin crepes. It’s best to only wipe the pan with a greased cloth and not let it swim in oil. This will ensure perfect crepes! Serve the crepes with chocolate cream, cinnamon sugar, compote, jam, etc. If you omit the sugar and use more salt, pepper, and other spices instead, you’ll have savory crepes that can be filled with ham, cheese, etc.