Caramelized Crêpes

IngredientsPrint recipe

(For about 20 crêpes)

• 3 eggs
• 2 cups flour
• 3 1/2 cups milk
• 1 tsp vanilla extract
• A pinch of salt
• Sugar
• Half a stick of butter to grease the pan

Instructions

1. In a large bowl, whisk together the eggs, the milk, the vanilla extract, the flour and the salt.
2. If the batter is lumpy, use an immersion blender and mix until smooth.
3. Heat a non-stick frying pan (the flatter the better) on medium-high heat. (Heat may need to be adjusted.) When hot, grease it well with butter. Then, pour a small amount of your batter into the pan and swirl the pan a little bit to evenly spread the batter. The batter should lightly cover the bottom of the pan.
4. When the edges of the crêpe become golden brown and start to unstick from the pan, flip the crêpe over with a flat spatula and cook the other side for a few seconds.
5. Sprinkle with sugar (about 2 Tbsp) and flip the crêpe again. Cook for 5 seconds. Fold the crêpe into a triangle and transfer to a plate.
6. Repeat.

Grease your pan each time you want to make a crêpe (before pouring the batter). After the first crêpe, use less butter. You don’t need to grease again when you flip the crêpe over.