If there is one dessert people associate me with, it’s crepes. I am known to travel with my crepe pan. Every once in a while, on a Sunday, my mother would suggest making crepes for our 4 o’clock snack. Shrieks of excitement followed. It was our little family afternoon project. In college, my friends would often gather at my place for crepe night. We would toss them to see how many times we could flip them and we would even try to send crepes from one pan to another (that never ended well).
For 6 people
Preparation time: 20 min
Rest time: 1 hour
Cook time: 30 min
2 cups (250g) of flour, sifted
17 oz (50 cl) of milk
1 tbsp. of oil
1 tbsp. of rum
1 pinch of salt
Strawberries or any kind of fruits
In a bowl, sift the flour and dig a hole in the center. Crack the 3 eggs in and add the oil and a pinch of salt.
Mix well while adding the milk little by little. Add the rum and mix again.
Let it sit for an hour.
Butter a flat skillet slightly and pour about 1/2 cup of batter while twisting the pan around so that the batter spreads evenly throughout the pan. The first crepe never looks perfect but it will taste just as good as the others.
Repeat with the rest of the batter.
Top with the garnish of your choice and fold in four, or roll.