03-09 Crepes Francaises

360 g de farine
150 g de sucre
75 cl de lait
2 oeufs
10 g gros sel
10 g beurre fondu
10 g sucre vanille
Melanger farine, tamisee sucre, sucre vanille, sel.
Faire trou au centre, mettre oeufs melanger.
Melanger beurre et lait.
Mettre dans le saladier au fur et a mesure
A heur au frigo
Eglantine LeBlond
Mix
12 oz flour, sifted
5 oz sugar
1t salt
1 T vanilla sugar*
Make hole in center of dry ingredients and add:
2 eggs
Mix well then mix in a little at a time:
1 T unsalted butter, melted
than mix in a little at a time:
2 c whole milk
Refrigerate at least 1 hour

If you haven't made them before:
Heat crepe pan to very hot first. Oil well if not nonstick.
Pour a thin layer of batter covering the surface of the pan
Crepe will cook quickly and need to be turned over almost immediately
Shake pan and flip crepe over to make other side golden (a spatula may help you)
Serve immediately with favorite filling or topping.

Our favorites:
Banana & Nutella
Fresh raspberries & powdered sugar
Strawberry jam

*IKEA or make some using 1 t vanilla mixed in 1 T sugar