makes 20 crêpes

3 eggs – cage-free
2 cups (250 gr) all-purpose flour
2 ¼ cups (500 ml) milk
1 tsp vanilla extract
1/2 tbsp spiced rum
2 tbsp granulated sugar
1 tbsp canola oil
+ butter or non-stick cooking spray

Make the batter the day before and store in the refrigerator.
Place all the ingredients in the bowl of a food processor or blender.
Mix until smooth – about 20 seconds.
Refrigerate overnight. Place a large frying pan over medium heat.
Spray with non-stick cooking spray. Whisk the batter – remember to do so before making each crêpe.
Pour about ¼ cup (that’s about 4 tbsp) into the pan. Incline the pan so the batter spreads evenly.
Cook for about 2 minutes on each side until lightly browned. Stack the crêpes on a plate.
Keep in the oven at 250 F / 120 C to keep them warm.
Serve with your favorite jam, peanut butter or Nutella!
Excerpt From
shine vol.2
Sylvie Coulange
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