Output: about 15
Preparation time: 5 minutes
Chilling time : 30 minutes
Cooking time : 10 minutes
INGREDIENTS
- 60 ml (4 tablespoons) unsalted butter 6 eggs
- 750 ml (3 cups) milk
- 2 pinches salt
- 1 pinch ground nutmeg
- 500 ml (2 cups) flour
- QS unsalted butter or Mycryo butter for the pan
PREPARATION
- Heat the butter in a saucepan over medium heat.
- In a bowl, whisk together eggs, milk, salt and nutmeg.
- Add the melted butter and flour, mixing until smooth and homogeneous. Cover and set aside in the fridge.
- Using a ladle, stir the mixture.
- In a hot non-stick crepe pan coated with butter, pour a ladleful of crepe batter to cover the bottom, but no more, and cook each crepe for 20 to 30 seconds per side.
NOTE
To grease the pan, soak a paper towel in melted butter or oil and run it over the bottom. Repeat for each crepe cooked.
If you're using Mycryo butter, simply sprinkle it evenly over the bottom of the pan.
