A French classic, served everywhere in France as a snack. Golden and almost paper thin, crepes are often served with salted caramel, chocolate, or simply sugar and fresh lemon juice. Make a batch for dessert, serve with a choice of toppings and you are sure to have a hit!
For approximately 20 crepes.
Time: 10 minutes active, 1 hour wait
300g (3 cups) of white flour
100g (1/2 cup) of white sugar (can be omitted)
1 teaspoon of salt
750ml (3 cups) of milk
2 tablespoons of melted butter
3 teaspoons of vanilla extract
2 tablespoons of orange extract
Sift together in a large bowl the flour, sugar and salt. Hollow out a pit in the center.
In another bowl, whisk together the eggs, milk, vanilla, melted butter and orange extract.
Pour the wet ingredients into the flour mixture slowly, whisking all the time to incorporate. Reserve for at least an hour.
In a flat pan over high heat, melt a dab of butter, then pour a ladle full of crepe mixture, turning around the pan to spread out the mixture. Cook the crepe for approximately 30 seconds, then with a wooden spatula, very carefully, turn over the crepe and cook for another few seconds.
Serve immediately, with a choice of caramel, melted chocolate, butter and sugar, or sugar and fresh lemon juice.