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
- 1 pinch salt
- 1 vanilla pod, seeds
- 1 lemon, zest
- 30 ml (2 tbsp.) rum
- 500 ml (2 cups) flour
- QS unsalted butter, canola oil or Mycryo butter for the pan
PREPARATION
- Heat the butter in a saucepan over medium heat.
- In a bowl, whisk together eggs, milk, salt, vanilla, zest and rum.
- Add the 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.
