French Crepes

Chef Emilie Roy prepares classic French crepes.

INGREDIENTS for 20 crepes :
• 2 cups all-purpose flour : farine
• 1 stick of unsalted butter, melted and cooled : beurre
• 4 tablespoons sugar (if sweet crepes) : sucre
• 4 large eggs (or 5 small) : oeufs
• Dash (1/16 teaspoon) salt : sel
• 2 cup of whole milk : lait
Mix flour, eggs and butter to make the crepes batter (la pate a crepes). Add milk little by little.
Allow 20mn for it to rest before cooking.
Melt 1 teaspoon of butter in a skillet or crepe pan, using a brush.

Depending on the size of you pan, pour in 3 tablespoons (or 1 ½ ladle) of batter and swirl around the pan into a circle.
Cook 1-2mn each side (less for the 2nd side)
For appetizers : add ham, cheese, sunny side egg, mushrooms, salmon, spinach … up to you !!!!
For sweet crepes : add Nutella, butter & sugar, butter & lemon juice, strawberry Jam … up to you !!!!

You can also make pancakes, using less 1,5 cup of milk.

For more information, visit  www.emiliefrenchchef.com