Thin Buttery French Crêpes from a Rested Batter

What you need

• 250 g (2 cups) all-purpose flour
• 1 tbsp granulated sugar
• 1 pinch salt
• 4 large eggs
• 500 ml (2 cups) whole milk
• 50 g (3 1/2 tbsp) unsalted butter, melted, plus extra for the pan

Method

Restated from the original video

1. 1

   Mix the flour, sugar and salt in a large bowl and make a well in the centre.

2. 2

   Crack the eggs into the well and whisk, gradually pulling in the flour from the sides.

3. 3

   Add the milk a little at a time, whisking after each pour, until the batter is smooth and about as thin as single cream.

4. 4

   Whisk in the melted butter.

5. 5

   Cover and let the batter rest at room temperature for at least 30 min.

6. 6

   Set a 22-24 cm crêpe pan or nonstick frying pan over medium heat and wipe it with a little butter.

7. 7

   Pour in about 3 tbsp batter and tilt the pan straight away so it spreads into a thin, even round.

8. 8

   Cook until the edge lifts and the underside is golden in spots, about 1 min.

9. 9

   Turn the crêpe with a thin spatula and cook the second side for 20-30 seconds.

10. 10

    Slide it onto a plate and repeat with the rest of the batter, greasing the pan lightly every few crêpes. Stack them as they come off so they stay soft.

11. 11

    Serve warm, plain or folded with a little extra butter and sugar.

Imported from veronikaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.