Thin pancakes, perfect for breakfast or lunch, or any other time of the day. Fill them with ice cream, nutella or fruit.
- 65gr flour
- 8gr sugar
- pinch of salt
- 1 egg
- 200ml milk
- 1/4th tsp vanilla extract
- butter to bake
Makes 10 small or 6 medium
Combine the flour, sugar, salt, egg, the vanilla and a quarter of the milk until a thick batter forms. Pour in the remaining milk a bit at a time and whisk to combine well. Leave to stand for an hour to rest.
Heat a bit of butter in a small to medium frying pan.
Pour in just enough batter to coat the base. Do this by pouring in enough to cover about 2/3rd and then swirl the batter to coat the full area of the pan.
Heat on a medium to high flame for about a minute, until bubbles form which turn into holes, then flip over and briefly bake brown on that side too.
Place the crêpe on a straight wire mesh, pat dry with kitchen paper. Do the next crêpe and when that one is done, remove the previous one from the mesh to a plate, covered loosely with tin foil.
Keep doing this until you run out of batter.