Crepes

August 8, 2009

100g flour
30g sugar
2 eggs (100g)
200ml milk
20g butter for Beurre noisette
pinch of salt
make 20cm x 8~9

1.
Shift the flour and combine the sugar and salt.
Make a well in center; add the eggs.
Gradually corporate the flour into the eggs.
2.
Melt the butter until brown over low heat.
see "Beurre noisette on crepes (brown sugar) "

Pour into the batter and stir until well combined.
3.
Pour every 1/4 of the milk into the batter,stirring
until smooth.

4.
Heat the pan and grease butter.
Using a ladle, pour the batter into the pan.
Rotate the pan to distribute the batter.
5.
When the bottoms of the crepes have a golden
brown color, Loosen the edges with a pallet knife and
flip them over. see "how to flip crepes"
6.
The second side cook for only a few seconds.
7.
Serve with salmon and eggs.

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Crepes (brown sugar)

Flip crepes

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