500 g (3 cups) of flour
1 liter (4 cups) of milk
2 tablespoons oil
pinch of salt
2 tablespoons rum
A little butter
(approx. 20 crepes)
To make the crepe batter:
Put the flour in a mixing bowl. Make a well in the
flour and break the eggs into it. Add the salt, the oil and a little
of the milk. Using a whisk, or in a food processor, beat the mixture
well. When the batter is smooth, keep beating and add the rest of the
milk little by little. Add the rum at the end. (The batter can also be
flavored with orange blossom essence or Grand-Marnier, for example).
To make the crepes:
Melt a small piece
of butter in a hot skillet. Using a ladle, pour a small amount of batter
on the pan while swirling it to distribute the batter evenly and make
a thin crepe. Let it cook until golden brown (it will take only
a few seconds), then turn the crepe and cook the other side the
Crepes are usually eaten for breakfast or as
a desert with a variety of fillings: jams, chocolate spread, fruit, creams...
Don't miss our other French dessert recipes and original ice-cream recipes!