There’s something magical about crêpes. Thin, golden, and comforting, they’re as easy to make as they are versatile. Breakfast, dinner, or a midnight snack, they fit any moment. Vanilla extract, orange blossom water, and rum are the classic aromas of sweet crêpes, but you can add any flavor you like. French cooking, it turns out, can be simple, flexible, and completely doable at home.
Ingredients :
- 500 g wheat flour
- 1 tbsp buckwheat flour
- 1 pinch of salt
- 250 g sugar
- 3 eggs
- 1 liter milk
- 50 g melted butter
- 1 or 2 tbsp of th flavoring of your choice : vanilla, orange, rum, etc…
- Grab a big mixing bowl and toss in the wheat flour, buckwheat flour, sugar, and just a pinch of salt. Give it a quick stir so everything looks evenly blended.
- Crack in the eggs and mix like you mean it. Your batter should start looking a little less like powder and a little more like a paste.
- Now comes the milk, and this is where patience is your friend. Don’t just dump it in unless you enjoy chasing lumps around the bowl for the next half hour. Pour it in slowly, whisking as you go, until you’ve got a smooth, pourable batter. Think liquid velvet, not cement.
- Melt the butter (microwave or stovetop, your choice) and stir it into the batter. At this point, if you’re feeling fancy (and I recommend you do) add a splash of vanilla extract, orange blossom water, or rum. These three are the classics, but feel free to choose the one you like best.
- Heat up a frying pan on low to medium. Brush or dab on a little butter if you want to be extra kind to your crêpes. Pour in a ladle of batter, swirl it around the pan until it covers the bottom, and wait. When the edges lift a bit and the underside is golden, give it a flip. Congratulations, you have made a crêpe.
- Repeat until you’ve worked through the whole bowl of batter, or until you’ve eaten too many to continue. Both are acceptable endings.
Bon appétit !
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