Traditional French Crêpes Recipe for La Chandeleur

• 250 g (2 cups) all-purpose flour
• 4 eggs
• 500 ml (2 cups) milk
• 2 tbsp sugar
• 1 pinch of salt
• 50 g (3½ tbsp) melted butter

Total time: 25 minutes

Preparation: 10 minutes

Cooking: 15 minutes

1. Place the flour in a large bowl and add the sugar and salt.
2. Make a well in the center and crack in the eggs.
3. Start mixing gently. When the batter becomes thick, gradually add the cold milk while whisking to avoid lumps.
4. Once all the milk is incorporated, the batter should be smooth and fluid. If it feels too thick, add a little more milk.
5. Add the cooled melted butter and mix well.
6. Heat a non-stick pan (lightly greased if needed). Pour a small ladle of batter into the pan and swirl to evenly coat the surface.
7. Cook over medium heat. When the edges start to turn lightly golden, flip the crêpe.
8. Cook for about one more minute on the other side.
9. Repeat until all the batter is used.

For the more adventurous ones, add a splash of rum to the batter to enhance the flavour, and measure it with your heart !

You can find everything you need at one of our fine dining members such as LePetitDepot.com, Little Farms or So France Épicerie !