Yield: 12 to 20
Preparation time: 5 minutes
Resting time: 1 hour

3 cups (200 g) all purpose flour
2 pinches salt
4 tablespoons sugar
2 cups (50 cl) milk
6 extra large whole eggs
Flavor of your choice (vanilla, dark rum, orange extract, triple sec, Grand Marnier, etc...)
1/3 cup (6 cl) vegetable oil



In a bowl mix all the dry ingredients. Make a well in the middle of the flour mixture and crack the eggs. With a hand whisk gradually mix the eggs and the flour until well combine and without lumps. Add the milk and mix. Add in the oil and mix until fully incorporated. Cover with a plastic wrap. Let stand 1 hour in the refrigerator.

If you use the batter right away you will have crepes like a cardboard.

Use a non stick fry pan or a crepe maker. Pour 1 teaspoon of vegetable oil and coat the pan with a kitchen paper towel folded in 4. Repeat this operation every 5th crepe. Take the batter from the refrigerator and mix with a ladle making sure to go to the bottom of your bowl where the flour stays each time.

Preheat the pan over a medium heat. Pour 1 ladle of batter in the middle of the pan. Tilt the pan to swirl the batter around the bottom and the sides. You want to distribute a thin layer of batter quickly over the base of the hot pan so the crepe will have uniform thickness. Cook for 1 minute. Then with a spatula, start to lift the edges of the crepe around the pan. Flip it over the crepe and cook the other side for 30 seconds. Timing with a crepe maker could be longer. Transfer to a plate when done and repeat the process.

The filling. You can fill the crepes with Nutella, sugar, fruit, whipped cream, ice cream, etc… On the picture: Chocolate and banana filling. Chocolate drizzles on the top. Dusted with confectioner’s sugar. Whipped cream, raspberries and blueberries

(update 24 February 2010)

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