Pâte à crêpes bretonne de base - Crêpe batter

About 12 25cm diameter crêpes - Prep time : 10 minutes - Rest time : 1 hour

Ingredients:
2 eggs
250 grams flour (2 cups)
1/2 liter milk
pinch salt
1 Tbsp oil
Optional flavoring (vanilla extract, rhum, cinnamon, orange blossom water)

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• In a large bowl, mix flour and salt. Make a well in the center.
• Add eggs, pierce yolks, start mixing and slowly adding the milk and oil until you have a uniform batter.
• ! To avoid clumps, make sure to start adding milk before you start mixing egg and flour.
• Add flavoring.
• Let batter rest for an hour if you have time.
• Pour a ladle of batter in a really hot pan. Spread batter and pour remaining batter back in the bowl. Cook both side of the crepe for about 1 minute.
• Eat warm.

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From recette-crepe.net/billet/pate-a-crepe-de-base