CREPES MAISON

CREPES MAISON image

Yield 30 crepes

Number Of Ingredients 8

1-1/4lb. flour
5 heaping tablespoons of sugar
1 pinch of salt
6 eggs
1 teaspoon of vanilla extract
2 tablespoons of spiced/brown Rum
5 cups warm milk (not too hot)
4 tablespoons melted butter

Steps:

Mix solids (flower, sugar, salt) and liquids (eggs, vanilla, rum, milk and butter) into 2 separate bowls. Very slowly, poor the liquids into the solids, whisking at a slow pace. Once you obtain an homogeneous batter, cover the bowl with a towel and let sit at room temperature for AT LEAST 1 HOUR. Right before cooking the crepes on a pan at med-high temperature, ADD 1/3 to 1/2 cup of water to dilute the batter (your crepes will be thinner). You are now ready to cook your crepes! Make sure to butter up your pan. The first crepe will likely be a miss because the temperature is never right at first. Adjust the temperature and don't give up ;) Make sure to flip it to cook both sides. Serve the crepes with your favorite fillings. They re-heat very well the next day in the microwave