My grandmother used to prepare the crêpe batter and let it sit in the fridge for one hour before making the crêpes. They were delicious. That said, quite honestly, I have never had the time (nor the patience or willingness) to wait an extra hour, and guess what! These crêpes are delicious!
2 cups of flour
½ liter of milk (about 16-18 oz)- I use almond milk
2 tbsp butter, melted
1 tbsp sugar (optional)
Oil for making the crêpes
Alternate adding flour and milk while whisking.
Add butter and sugar (if any). Whisk until well incorporated.
Tada! Your batter is done! Now let’s make the crêpes!
Preheat a non-stick pan on medium-high heat and spray some oil.
Remove from heat to add one ladle of batter (about 1/4 cup) to the pan and swirl to coat - don’t worry if it doesn’t look like a circle. It will still be good!
Place back on the heat and cook for about a minute until the edges start to get golden-brown and detach easily from the pan.
Flip it and cook the other side for a few seconds.
Place cooked crêpes on a plate and repeat with the remaining batter, spraying a little bit of oil after each crêpes (they will look better!)
These crêpes are delicious sweet, or salty.
My favorite combination is pear, roasted sliced almonds, and drizzled dark chocolate. My son prefers the lemon-sugar (1 tsp of drizzled sugar is enough!). If you are a fan of Nutella, a banana-Nutella crêpe will delight your palate! Possibilities are endless!
* No need to purchase a specific "crêpière.” It works just as great with any pan! :)
In the picture, I filled the crêpe with dark chocolate, roasted sliced almonds, and raspberry. I usually fold it like a triangle but figured it would be easier to see the crêpe folded this way.