Recettes sur le net:

Recipe:

• It is suggested to do the mix an hour before cooking to let it rest. Some say that is only necessary when manually mixing and can be skipped if using an electric mixer.
• In a bowl, place the flour; make it a little crater and place the eggs, the flavor, the salt and some milk.
• For butter, melt it and add it while mixing; for oil, add it right away.
• Mix slowly, avoid lumps at all cost. Pour some more milk gradually while mixing.
• In the end, you should get a very fluid mix.

Now the cooking:

• Use a good frying pan with a flat bottom, large enough (9 inches for example; you don't want anything to attach to the pan!)
• Either use a bit of oil or butter on the pan.
• Make sure the pan gets really hot.
• Pour some mix with a ladle whilst shifting the pan around with the other hand to make sure the mix goes uniformly everywhere.
• Hint: these are not pancakes, it's got to be a thin layer :-)
• Cook this side then flip it over to the over side, either using a spatula or a lot of dexterity.
• Cook the second side very shortly.
• When done, slide it on a plate (making a stack as you go).

Note:

• It is suggested that the first one be a test: if the crêpe is too thick, add some milk to the mix; if the crêpe is too thin (it "cracks"), add some flour to the mix.
• It is suggested to add a bit of oil or butter to the pan every 3 crêpes or so.

Serving: