After the salted version of crêpes in my previous posts, this is the sweet version of crêpes, which uses all-purpose flour instead of buckwheat flour.
These sweet crêpes sent me right back in my childhood when my dad made us crêpes from time to time. We devoured them with our favorite topping.
Since I am in the USA, I can not tell you how many times I made crêpes for friends and schools during French week. Everyone loves them and the winning topping is Nutella, of course. But in our family, we prefer to eat them with a good melted dark chocolate. It is better for our taste (less sweet) and much easier to spread. One day, one of our American guests suggested us to try the combination of Nutella and raspberry jam. For her it was heaven! We tried and she was right, this is a great combination. Since then, we eat a couple of crêpes with our melted chocolate and raspberry jam.
Tips about crêpes:
- To keep all the crêpes hot and moist: put aluminium foil on the top and place the plate on a pot half filled with hot water.
- If you have some left over, you can keep them in a fridge for three to four days and warm them in a microwave.
- You can substitute milk with almond milk. I tried this and I found them good and light.
- You can substitute a part of a milk with beer (half milk, half beer). The beer gives a nice flavor to the crêpes and they are lighter due to the yeast in the beer.
- 250 g (2 cups) flour
- 2 tbsp sugar
- ¼ tsp salt
- 2-3 tbsp melted butter or oil
- 3 eggs
- 500 ml milk (or 400ml milk and 100ml filter water for lighter crêpes)
- 1 tbsp pure vanilla extract
- 1 tbsp of rum or 1 tbsp of Grand Marnier or lemon / orange zest (optional)
- In a bowl, mix the flour, sugar, and salt.
- In the center, add the eggs, lightly beaten, and butter (or oil). Start to mix with a whisk and gradually incorporate the flour that is on the edges , then gradually add a quarter of milk. When the mixture is smooth, with no lumps, add the remaining milk. Mix well. Add the vanilla extract and the alcohol or zest you chose. The batter has the consistency of heavy whipped cream.
- Let the batter rest for at least one hour. If the batter is too thick, add a little bit of water.
- Heat over medium a non-stick pan (I use two 9-inch non stick pans so it goes a little faster), put some oil and use a paper towel to grease the pan in a thin coat. Pour a ladle of batter into the pan while swirling it to distribute the batter evenly (this is an important trick!). If you don't cover the pan with the batter, just add more batter to patch the holes. Don't forget, the crêpes must be very thin!
- Cook until the edges start to come out from the pan and are light golden brown.
- Flip the crêpe with the spatula and cook for 30 seconds.
- Put the crêpe on a plate and do the next one. Stack them on the plate.