PATE A CREPES (2)



For about twenty crepes: Pour 250 g (0,55 lbs) of flour into a bowl, crack 3 eggs in the middle, add them to the flour, stirring with a wooden spoon.

 Pour 1/2 liter of (16,80 oz) milk little by little, stirring gradually to avoid lumps.

 If you make sweet crepes, add 2 tablespoons of sugar.

 Let the dough rest, if possible, 1 hour before to use it. 

If you want thinner crepes, put half water, half milk. 

If you want lighter, replace a glass of milk with a glass of beer.

If you like them more fluffy, add 1 beaten egg white to the batter when making the crepes. 

You can flavor the dough according to your tastes with vanilla sugar, cinnamon, orange blossom water, orange or lemon zest, a small glass of alcohol of your choice (orange or tangerine liqueur, rum, pear alcohol, cognac...).



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