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Pour 500 ml (2 cups) milk into a bowl.
Add 3 eggs.
Whisk together the eggs and milk.
Add 50 g (1/4 cup) sugar and mix well.
Add 40 ml (8 tsp.) melted butter and mix again.
Thin the batter with 1-2 spoonfuls of milk, if necessary.
Add 250 g (about 2 ½ cups) flour. Mix well.
Strain the mixture to remove any lumps. Let rest 30 minutes.
Grease or oil a skillet.
Pour the batter into a large thin circle and cook until browned.
Turn the crêpe over with a spatula. Be careful: the longer the crêpe cooks, the brittler and more fragile it becomes.
Repeat until you have used up all the batter.
As they are cooked, pile the crêpes on a plate and cover to keep warm. You can also keep them in the oven on the lowest or “warm” setting.