Ingredients for 4 persons:

– 1 1/2 cups, 9 oz, 250 g Flour
– 3 eggs
– 2 1/8 cups, 500 ml (1/2 liter) Milk
– 1/2 teaspoon salt


In a large bowl, put Flour and salt.
Stir in the eggs and mix through well.
Add little by little the milk. Whisk and add milk until the batter looks smooth.
Once well incorporated, add the remaining milk.

Leave aside the batter for 1/2 hour in a fridge.

After 1/2 hour, crêpes are ready to be cooked. Oil the pan with paper towel. Heat the pan to medium to high heat.
Cook the crepes in a pan that is approximately the size of a plate. You don’t need a special cooking device to make crepes. Any regular pan will do the trick.

Ladle the batter onto the pan.

Use a flat spatula to flip over the crepe when bubbles start to bubble up to the surface.

Cook the other side for 1 or 2 minutes. Once it is done put it aside on a plate.
You can season your crepe with many toppings. The simplest topping (and probably the best with crepes) is granulated sugar.

Put sugar on the crepe and fold it as it is shown above. You may also roll the crepe.

One popular topping is also Nutella. Nutella is like peanut butter with chocolate and hazelnut, without peanut.

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