Real French Crêpes   Time: 10 min. to make, let rest for 2-3 hrs.  


2 cups of sifted flour
2 eggs
1 cup of milk or 1/2 & 1/2
1 cup of water
1-1.5 tablespoon of oil
   With one hand pour a small ladle full into the pan while you roll the pan to coat the entire surface with the batter.

It's important to coat the pan in one, even motion. Like the 1st pancake, don't be surprised if your 1st crêpe isn't perfect and goes into the garbage.

You need to make this batter several hours before hand. Put the flour into a bowl and make a well in the center where you put the eggs. With a wooden spoon mix gently while you slowly add the milk and the water so you don't get any lumps.
   Let it cook until you start to see the top of the batter start to "sweat", then gently probe the edges and flip it.

   For a traditional filling use butter and sugar.

   Once you're done and there aren't any lumps then add the oil. Crêpe batter should be thin, almost like water.

You can use a normal frying pan on a medium heat, lightly greased with some butter you rub around with a paper towel.
   Preserves work great as do real maple syrup. You can also sauté some mushrooms with a bit of sour cream, use your favorite cheese or a rich chocolate for a dessert crepe.

   If you make some in advance the best tip to keep them all hot is to boil some water, put the pot aside with a plate on top of it. Stack your crêpes on the plate as you make them and then everyone can eat all at once.
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