Ingredients:
6 eggs
500g of flour type 00
1 liter of milk
60g of butter
a pinch of sea salt
Method:
Crack the eggs into a bowl and beat them together until well combined.
Gradually add the flour into the egg mixture, followed by the melted and cooled butter. Stir everything together until you have a smooth and lump-free batter.
Let the batter rest in the refrigerator for at least 30 minutes. This will allow the flavors to meld and the batter to thicken slightly.
Heat a special crepe pan, about 20cm in diameter, over medium heat. Add a small amount of butter to the pan to prevent the crepes from sticking.
Pour a thin and even layer of batter onto the hot pan. Swirl the pan around to ensure the batter covers the entire surface.
Cook the crepe for about 1 minute, or until the bottom is golden brown. Flip the crepe using a spatula and cook the other side until it reaches the same golden brown color.
Once cooked, you can enjoy the crepes immediately or save them for later. They can be stored in the refrigerator for up to two days.
Serving Ideas:
Fold the crepes in half and fill them with your favorite sweet or savory filling.
Fold the crepes into quarters for a more compact and portable snack.
Roll the crepes and present them as an elegant dessert.
Crepes are incredibly versatile and can be enjoyed in many different ways. You can serve them as a standalone dish, as an appetizer, or even as a main course. Get creative and experiment with various fillings and toppings to suit your taste.
