Our chefs’ crepes
Preparation 10 minutes
Cooking 20 minutes
250 g de farine | 70 g de sucre semoule |1 pincée de sel | 6 œufs | 25cl de bière |25 cl de lait |1 gousse de vanille |30 de beurre fondu | huile
Our chef recommends making your crepe batter the day before making the crepes. You can also let your crepe batter sit for 1 hour before starting to make them.
1Mix the flour with the sugar and salt.
2Add the eggs and stir until all the clumps disappear.
3Add the beer and milk, then finish with the butter.
4Mix and allow to sit for one hour.
5Heat a greased non-stick frying pan. Pour one ladle of crepe batter evenly into the pan. Once the batter is cooked, flip to cook the other side. Repeat until you have used all of the crepe batter.
Tip from the chef: you can replace the beer with 3 cl of rum or Grand Marnier for 1 half-litre of milk.