Put the flour in a bowl and make a well.
Put the salt, eggs, milk and sugar (if using) in the well.
Stir to mix, then gradually pull in flour and get rid of any lumps.
Strain the batter if you want it extra smooth, then stir in the butter.
Let rest 1 to 2 hours before frying.
Thin out the batter with water to the consistency of light cream.
Heat a crêpe pan over high heat.
Brush melted clarified butter or oil onto the pan (unless it's no-stick, in which case you need none).
Ladle 1 to 2 tablespoons batter onto the pan and tip it quickly to cover the bottom.
If you have too much batter, pour some off. (Crêpes should be paper thin.)
When the edges are brown, flip and finish the other side.
Stack the crêpes and warm while you finishing cooking the rest.
SAUTEED APPLE SLICES:
Melt the butter in a saute pan.
Add the sugar and cook to dissolve to caramel.
Add the apple slices and cook in the caramel until soft and dark.
Add a squirt of lemon juice to taste.
THE EASIEST SWEET CREPE FILLING:
Sprinkle sugar all over a hot crepe (hot, so that it will melt a little) and grate over lemon zest.
Roll up the crepe and pop it down the hatch.
Makes about 4 cups/1 litre batter or about 15 10-inch/25 cm crepes
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