Brittany-Style Crepes
Brittany-Style Crepes
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2 tbsp to ⅓ cup (30 to 70 g)sugar
- 3 eggs
- 2 tsp (10 ml) vanilla extract
- 2 1/2 cups (625 ml) milk
- Butter, for cooking
Instructions
- In a bowl, whisk together the flour, sugar, eggs, vanilla and 1 1/2 cups (375 ml) milk until the batter is smooth. Gradually whisk in the remaining milk.
- Heat an 8-inch (20 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter. For each crepe, pour about 1/4 cup (60 ml) of batter into the centre of the skillet. Distribute the batter by tilting the skillet so that it evenly coats the bottom of the skillet.
- When the edges lift away from the skillet and start to brown, flip the crepe over with a spatula. Continue cooking for 30 seconds or until lightly golden. Transfer the crepe to a plate and cover with aluminum foil.
Brittany-Style Crepes