Thin, golden homemade crêpes

Ingredients for this step

Plain flour · 200 gEggs · 2Sugar · 2 tbsp

Put the 200 g of flour and 2 tablespoons of sugar in a bowl. Make a well, add the eggs and whisk while gradually drawing the flour into the centre.

• Do not pull in all the flour at once.
• A thick mixture at this stage is normal.

Look for this: The thick centre is smooth with no pockets of dry flour.

Ingredients for this step

Dark rum · 3.5 clUnsalted butter · 34 gSemi-skimmed milk · 40 cl

Whisk in the 400 ml of milk in four additions, working from the centre outwards. Melt the 34 g of butter, let it cool for 1 minute, then whisk it into the batter with the 35 ml of rum.

• Whisk for about 30 seconds after each addition of milk.
• Strain the batter if a few lumps remain.

Look for this: The batter lightly coats a ladle and flows in a thin, unbroken ribbon.

Ingredients for this step

Plain flour · 200 gSemi-skimmed milk · 40 cl

Cover the bowl and rest the batter for 30 minutes at room temperature. Stir it gently just before cooking.

• Add milk 1 tablespoon at a time only if the batter has thickened noticeably.
• Resting hydrates the flour and gives more supple crêpes.

Look for this: The batter is fluid and smooth with a few small bubbles on top.

Ingredients for this step

Neutral oil · 1 tbsp

Heat the frying pan over medium-high heat for 2 minutes and brush it with a little oil. Add a small ladleful of batter, tilt the pan immediately, cook the first side for about 45 seconds, then flip and cook the second side for 20–30 seconds.

• Brush the pan with another very thin layer of oil whenever the batter starts to stick.
• Stack the cooked crêpes under an upturned plate to keep them soft.

Look for this: The edges are golden, dry and lift without resistance before you flip the crêpe.