Classic French Crêpes
Step 1/3
- 300 g wheat flour
- 1 tsp salt
- 2 eggs (large)
- 500 ml Semi-skimmed milk
- sieve
Sift the flour and the salt into a large mixing bowl. Add the eggs and half of the milk and beat with a whisk until you have a smooth batter. Pour in the rest of the milk and beat again until smooth. Cover the bowl with cling film and leave the batter to stand for 30 minutes.
Step 2/3
- 30 g butter
- frying pan
Heat the butter in a 20 cm diameter frying pan and add a ladle of batter. Turn the pan around so that the whole bottom is covered.
Step 3/3
Cook the pancake over medium heat for 2 min. until the top is dry and the bottom is golden brown. Turn the pancake over and fry for another 1 min. Repeat with the rest of the batter. Keep the pancakes warm under a lid or a plate until all the batter has been used.
in Berlin