Sweet Crêpes

Method

1. 1

   Gather ingredients: 685 ml milk, 60 ml heavy cream, 3 large eggs, 125 g flour, 25 g sugar, 1 pinch salt, 5 ml vanilla extract, 30 g butter. Tools needed: large mixing bowl, whisk, fine-mesh sieve, 6-inch crêpe pan, pastry brush, ladle, knife, platter.

2. 2

   Whisk together 435 ml milk, heavy cream, and eggs in a bowl. Gradually whisk in flour until smooth, then whisk in remaining 250 ml milk, sugar, salt, and vanilla.

3. 3

   Strain batter through fine-mesh sieve into a clean container, discarding solids. Refrigerate for at least 1 hour.

4. 4

   Lightly coat 6-inch pan with butter and heat over moderately high heat. Whisk batter briefly.

5. 5

   Ladle 30 ml batter into pan, tilting to coat. Cook 15 seconds until edges are golden. Flip with fingertips and cook 20 seconds more. Transfer to platter.

6. 6

   Repeat process for remaining batter, stacking crêpes on a platter.

7. 7

   Fill crêpes with desired fillings and serve warm.