French crêpes are the perfect treat for a weekend brunch. Mom loves a crêpe-"suzette" or crêpes filled with coconut and chocolate. My personal favorite is simple french crêpes with lemon and sugar or maybe some Nutella.
KREP
•two eggs
•milk
•flour
•melted butter
•sugar
Whisk together two eggs, two cups of milk (500ml), 2 tablespoons of melted butter (30g), three tablespoons of sugar (36g), and two cups of flour (260g) in a large metal bowl. When everything is combined, let the batter rest for a few minutes.
In the meantime, heat a nonstick pan on very high heat. The key to properly cooked crêpes is a very hot pan so make sure the pan heats up properly. Add a tiny pat of butter to the pan (only do this for the first crêpe). Using a ladle, swirl a thin layer of batter in the pan. The trick is to make the thinnest possible crêpe, so aim for only a few millimeters thick. Let the crêpe brown on one side, then flip it out onto a plate.
Serve with your choice of filling and a strong cup of tea.