French Crepes with Rhum
Ingredients
250 g Flour (plain)
4 Eggs
500 ml Milk
1 tbsp Sunflower oil- 1 tbsp Rhum
Butter (unsalted)
Instructions
- Whisk the eggs. Gradually add the flour and milk while whisking.
- Add the sunflower oil and rhum, mix.
- Let it rest in the fridge for 1 hour. After then, if it's too thick, feel free to add a bit more milk.
- Preheat a 10 inch non-stick pan over medium heat.
- Brush a layer of butter on the heated pan. You can use a silicone brush or butter soaked paper towel.
- Pour a good soup ladle worth of crepe mix onto the pan. Swirl to coat the bottom of the pan. Make sure the batter is as evenly spread as possible.
- Place the pan back on the heat to let the crepe cook.
- Cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 15 seconds on the other side until the crepes have caramelized spots.
- Cover with foil to keep the heat while cooking each crepes. Repeat until all the batter is used up.
Notes
If you want them less thick, you can just add a bit more milk after the resting time.
Throw in your flavor