1. Crack 3 eggs into a large bowl and whisk like crazy until smooth.
2. Put 1 cup of flour (125 gr) + 1/4 cup sugar (75 gr) + a pinch of salt into bowl and whisk again.
3. Add 1.5 cups of Milk (375 ml) + 1 tablespoon melted butter + 1 tablespoon rum, armagnac or crêpe arôme. Now, whisk again until the batter is smooth and just thick enough to coat a spoon and thin enough to pour easily.
That’s it. French crepes as easy as 1,2 & 3. The batter is always better if you let it rest a while- an hour or two. But if the very idea of these light and lacy crepes drizzled with honey or some of your homemade jam is driving you crazy, then put on the water for tea- now. Heat up a wide flat pan, a skillet or crêpe pan until a drop of water skittles across the surface.
I melt some butter in the pan and keep it on a high. I make the crepes as fast as I can by ladling the thin batter into the pan, giving it a swirl and letting it set. Then a quick flip to dry the top surface once I see a little golden color and that’s it. Layer them on a plate and keep making them warm under a tea towel until you are done. Serve with a bowl of butter and honey, creme fraiche or jam. This recipe makes about a dozen crepes and a lot of friends. It’s pancake time for: Candlemas, Chandeleur , Shrove Tuesday, and Mardi Gras.