Traditional Crêpes
Ingredients
- 250 gWheat flour (sifted)
- 4 pcEgg (whole)
- 500 mlWhole milk (at room temperature)
- 50 gUnsalted butter (melted until browned)
- 2 tbspWhite sugar
- 1 pinchGray sea salt
- 1 tbspRum
- 1 pcVanilla bean (scraped)
Method
A smooth batter that coats the ladle, producing flexible crêpes with lacy, crispy edges. The scent of browned butter and scraped vanilla bean fills the kitchen as soon as the pan starts smoking.
- 1
In a mixing bowl, pour the sifted flour. Create a well in the center, crack in the whole eggs, then add the white sugar and the pinch of grey sea salt.
- 2
Gradually incorporate the whole milk, whisking gently from the center outwards. The batter must become smooth and homogeneous, without a single lump in sight.
- 3
Add the melted brown butter, the rum, and the seeds from the vanilla bean. Mix well so the fat is perfectly emulsified into the batter.
- 4
Let the batter rest at room temperature. This is crucial for the gluten to relax, ensuring the crêpes stay flexible after cooking.
- 5
Grease a very hot pan. Pour a ladle of batter, swirling quickly to coat the bottom. When the edges pull away and turn golden, flip and cook the other side for 30 seconds.
Frequently asked questions
How do you get this dish right?
- Resting the batter is non-negotiable to let the gluten relax.
- If you have lumps, a quick burst with an immersion blender fixes it in 10 seconds.
- The pan must be smoking hot before pouring the first ladle.
How long does this dish keep?
Stack the crêpes and cover them with an inverted plate or plastic wrap directly on the surface. They keep for 48 hours in the fridge.
