Preparation: 10 minutes
Resting: 2 hours to one night
Cooking: 10 minutes
Servings: 8
Level: Easy
Cost: cheap

Equipment: large bowl, frying pan, ladle

– 300 g flour
– 4 eggs
– 600 mL milk
– a tablespoon of rum (dark)
– a tablespoon of sunflower oil + some for the pan (butter can also be used)
– pinch of salt

Prepare the crepe batter (ideally the day before or in the morning for the afternoon)
If you have a mixer, put everything in a bowl and mix until it is completely homogeneous with no lumps.
Otherwise whisk vigorously!
Cover and leave in the fridge.

Cooking the crepes
In a hot oiled pan, pour a ladle of crepe batter. It must be thin! When it is no longer liquid on the top, turn it to cook the other side. While the other side is cooking, you can add the garnish if you want it warm. Then enjoy it immediately while it is still warm!

One thought on “Crêpes

  1. Pingback: Un petit brunch à Paris | La Petite Frenchy

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