Hint: Refrigerate the batter once mixed for at least an hour, you will get light and airy crêpes that way.
Remember: Use a frying pan or skillet that is 9 inches in diameter for this recipe. If your pan/skillet is larger, increase the amount of tablespoons of batter accordingly.
Cooking
- In a bowl, combine 1 cup of flour, 2 tablespoons of sugar and a dash of salt. Whisk in 2 eggs, 125 ml of milk (half now and the other half when mixing) and half a teaspoon of vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in 1 tablespoon of melted butter.
- Heat a non-stick frying pan (a 9-inch frying pan works best) over medium heat. When the skillet is hot, brush with some softened butter to prevent sticking.
- For each crepe, pour about 3 tbsp of batter in the centre of the frying pan. Tilt the skillet to spread the batter evenly until it covers the bottom of the pan. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the frying pan.
- Place the cooked crepes on a plate on the side and cover them with aluminum foil to prevent a dried cold crêpe.
- Drizzle your favourite flavour of ZEG sauce on top of the crêpe for a burst of sensational flavour that I make you wonder why you haven’t tried this before!
