French Crêpes

🧂 Ingredients

• 600 ml whole milk
• 60 gr unsalted butter
• 40 gr caster sugar
• 1 pinch salt
• 1 pc split vanilla bean pod
• 250 gr plain flour
• 4 pcs extra large eggs
• 50 ml dark rum or cognac

  optional

Instructions

• 1 Warm the milk with the butter, sugar, salt and the vanilla bean pod.
• 2 Mix the plain flour and the eggs with a whisk.
• 3 Gradually pour the warm milk mixture into the flour and egg mixture, whisk well
  and add the dark rum.
• 4 Remove the vanilla pod and use a hand held mixer to blend the crêpe batter mix
  to a silky smooth liquid.
  
  Place the crêpe batter aside at room temperature. Keep covered with a kitchen
  towel for one hour.
• 5 Brush a little oil and butter on the heated frying pan over a medium high heat.
  
  Spoon the crêpe batter mix into the pan.
• 6 Tip and rotate the pan to spread the batter as thinly as possible.
• 7 Cook the crêpe until the surface sets (only 20–30 seconds), the edge will become
  slightly brown.
  
  Flip the crêpe and cook the other side for a few seconds only.
• 8 Place the cooked crêpe on a wooden board or on a kitchen towel to cool. Stack
  the crêpes on top of each other when they are cold.
• 9 Mix the batter and repeat this process until all the batter is used.
  
  Serve the crêpes hot with a topping of your choice.

Nutrition Info