Today crèpes were requested.
- 115g all purpose flour
- 250mL milk
- 1/4 teaspoon sugar
- Pinch of salt
- 70g unsalted butter, melted and cooled
- 2 eggs
Add all ingredients into a blender and pulse for 10 seconds to incorporate. Pour into a bowl and place batter in fridge for 1 hour to let air bubbles rise to surface.
Remove batter from fridge.
Heat a cast iron or carbon steel crèpe pan on medium heat. When pan is hot, grease lightly.
Pour a ladle full of batter into hot, greased pan and swirl pan to coat evenly. Cook until top of crèpe becomes dull, about 3 minutes. Turn crèpe and cook for a further 30 seconds, then remove. Repeat with remaining batter.
Makes about 6 large crèpes.
Pour a ladle of batter into pan and swirl to coat evenly.
Cook until top of crèpe loses its shine, then turn. After I turned the crèpe, I added a squeeze of lemon juice and a good sprinkle of vanilla sugar.
The crèpe was folded into quarters, plated, and finished with a sprinkle of vanilla sugar and a splash of Mandarine Napoléon.