Updated: Jul 2
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.
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.