Optional Flavoring: 1 tablespoon rum or orange flower water
Cookware
2 large glasses
1 bowl
1 skillet (or better yet, a crepe pan with raised edges)
1 spatula
Preparation
The ingredients:
Mix the flour and water in a bowl, eliminating any lumps. Mix vigorously for 2 to 3 minutes. Add the three eggs, already beaten
Next, gradually add the sugar (optional) if making sweet crepes, then the salt, oil, flavoring (optional) and milk: the batter should be smooth with no lumps.
If possible, let stand for one hour; if unable to, the batter can still be used immediately.
Do a test run by cooking the first crepe in a lightly oiled, hot pan. Pour a ladle of batter into the pan and rotate the handle to create a circle shape with the batter. Turn over the crepe when it is halfway done (= when the edges begin to rise) by flipping it. I think the easiest way is to turn it over with a spatula. If the batter is too thick, add a little liquid.
Cook the other crepes, occasionally regreasing the pan if necessary to prevent them from sticking (keep a small ramekin or bowl with some oil in it nearby for this purpose and add the oil with a small cloth on the end of a fork, etc)
Take a look at crepes in their simplest form, crepes with sugar, here:
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Final Thoughts
Crepes are traditionally made to celebrate Candlemas on February 2nd. A little history and ideas for both sweet and savory crepes
Some pointers:
* Don't forget to lightly add some oil on the (large anti-adhesive) pan, before pouring the first ladle of batter.
* One ladle per crepe.
* My favorite garnishing: squeeze some lemon juice on the hot crepes and then sprinkle some sugar on top. Roll them up.
