Thin, fluffy crêpes made with a smooth vanilla-scented batter, chilled before cooking.
Jean SAVONITTOShared by @jeansavonitto02ft · Likes : 1
499 kcal
17 g
62 g
20 g
34% RI
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Melt the butter, then leave it to cool.
Put the flour, sugar, and salt in a bowl, mix, and make a well in the center.
Crack the eggs into another bowl, add the milk and water, then whisk until smooth.
Gradually pour the liquid mixture into the well while whisking, slowly incorporating the flour to prevent lumps.
Add the vanilla extract and cooled melted butter, then mix until the batter is smooth.
Let the batter rest in the refrigerator for 2 hours.
120 minButter a very hot frying pan, pour in a ladleful of batter, and cook the crêpes one at a time.
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8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
