INGREDIENTS
This is what you need for # servings:
- 200 g. all-purpose flour
- 1/2 liter milk
- 2-4 tbsp. water
- 4 eggs
- 2 tbsp. sugar (vanilla sugar)
- 1 tsp. salt
- 2 tbsp. butter, melted
optional:
- orange blossom water
- vanilla extract / vanilla sugar
Pic1: crêpes françaisesDirections
Pic2-4: different presentations- Combine flour, salt and sugar in a mixing bowl.
- Add the eggs.
- Start mixing slowly together.
- When a thick dough forms, gradually add cold milk.
- Whisk thoroughly until you have a very smooth batter without lumps.
- When all the milk has been added, the batter should be quite runny.
- If still too thick, add water or extra milk 1 tbsp. at a time.
- Mix in the cooled melted butter.
- Add a small ladle of batter to a lightly-buttered frying pan.
Tilt the pan to quickly spread the batter. - Fry over medium heat until the top-side becomes matte instead of shiny.
Turn the pancake and fry another minute. (Pic2)- Alternatively, after finishing, fold in half and then again. (Pic3)
- Alternatively, do not turn the pancake, but fold it double, then start rolling it up while adding extra butter to the pan. (Pic4)
- Remove the pancake and stack them on a waiting plate to keep them warm.
- Repeat until all batter has been processed.
b. crêpes Suzette
Wikipedia:
Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette , a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a tableside performance, flambé.
COMMENTS:
I have not prepared this, and probably never will.
Pic1: crêpes Suzette