Easy Crepes
Ingredients
- 300 gWheat flour
- 600 gSemi-skimmed milk
- 3 pcEgg
- 10 gSunflower oil
- 50 gSalted butter (melted)
- 50 gBlonde beer
- 40 gPearl sugar
Method
A smooth and fluid batter that spreads easily on the hot pan. The crepes quickly turn golden, forming a slightly crispy surface with a soft center. The aroma of melted butter and beer blends with the gentle scent of cooked flour.
- 1
Pour the flour into a large bowl. Gradually add the milk while whisking to achieve a smooth mixture without lumps.
- 2
Add the eggs one by one, whisking vigorously. Then incorporate the beer to lighten the batter.
- 3
Incorporate the sugar and sunflower oil into the batter. Mix until everything is well combined.
- 4
Heat a crepe pan and lightly grease it with butter. Pour a ladle of batter and spread it quickly. Cook each crepe until golden on both sides.
Frequently asked questions
How do you get this dish right?
- Let the batter rest for at least 30 minutes to allow the flour to fully absorb the liquid.
- Use a non-stick pan to prevent the crepes from sticking.
- If the batter is too thick, add a bit more beer to lighten it.
How long does this dish keep?
Crepes can be stored for 2 days in the refrigerator in an airtight container. Reheat them in a pan or microwave.
