Preparation
- Whisk the milk, eggs, melted butter, sugar, vanilla extract and salt, then stir in the flour until you have a smooth, thin batter. If any lumps remain, pass the batter through a sieve.
- Leave the batter to rest for about 10 minutes so the flour can absorb the liquid.
- Heat a non-stick frying pan over medium-high heat until properly hot and grease it with a little butter.
- Pour in about 60 ml of batter and tilt the pan until the base is thinly covered. Cook for 1 to 2 minutes, until the surface looks dry, shows small bubbles and the edge browns lightly.
- Flip the crêpe and cook briefly on the second side until golden. Carry on until the batter is used up, keeping the finished crêpes warm.
- Spread each crêpe with soft butter while still warm, sprinkle with sugar, fold or roll up and serve straight away.
Drink with it
Aged rum · excellent match
Aged rum (8 to 12 years), neat or with an ice cube
Caramel and vanilla from the cask extend the butter-and-sugar note; in France, rum often goes into the crêpe batter anyway.
Drinking rum neat: how to get to know a bottlingMellow whisky · good match
Mild single malt or bourbon, neat with a splash of water
Honey, vanilla and oaky spice form a soft bridge to the butter and sugar.
Whisky with food: cheese, chocolate, and savory dishesCognac and brandy · good match
Cognac VS or VSOP, neat at room temperature
Vanilla and baked-fruit notes complement the browned butter, and the acidity of the grape keeps the sweetness light.
Cognac and Armagnac: Two Origins for BrandyFruit liqueur · good match
Orange liqueur, on ice or as a splash over the crêpes
The orange fruit brings freshness to the pure butter-and-sugar sweetness and is the classic accompaniment to French crêpes.
Why it pairs well
With sweet dishes one often thinks of dessert wine, but an aged rum brings caramel and vanilla that extend exactly the butter-and-sugar note of the crêpes.