- 1 cup/125 g all-purpose flour
- pinch of salt
- 3 eggs
- 1 cup/250 ml milk (more if needed)
- 2 tbsp/30 g melted butter
- ¼ cup/60 g clarified butter, for frying
- 7 in/18 cm crêpe pan
1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes. 2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out. 3. Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose ...