Traditional Crêpes

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 503
• Protein: 17 g
• Carbs: 60 g
• Fat: 20 g

Ingredients

• 250 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 500 ml Whole milk ( at room temperature )
• 50 g Minimum butter sweet ( melted until browned )
• 2 tbsp White sugar
• 1 pinch Gray sea salt
• 1 tbsp Rum optional
• 1 piece Vanilla bean ( scraped )

Instructions

1. Batter base

   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. Thinning with milk

   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. Enriching and flavoring

   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. Mandatory rest

   Let the batter rest at room temperature. This is crucial for the gluten to relax, ensuring the crêpes stay flexible after cooking.

5. High-heat cooking

   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.

Chef's tips

• 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.

Storage

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.