My French Crepes

 by Executive Pastry Chef , Florian Bellanger

French Crepes Batter Recipe:

 (yield : about 20 crepes)

1 Cup all purpose flour

2 large eggs

1 table spoon granulated sugar

1 table spoon oil

1 teaspoon of Rum

1  cup of fresh milk

In a mixing bowl, blend all purpose flour, eggs, sugar, oil and rum.

Pour in fresh milk gradually and keep whisking until combine , leave this batter (covered) to rest for 30 minutes at room temperature.

On a stove (gaz or electric) and Using a non stick pan (medium size)  , apply some oil (brush or using a paper towel) to prevent sticking ,

Using a ladle, pour 1 ounce of crepe batter onto the very hot pan, rapidly moving the pan in a figure of 8 motion to spread the batter evenly over the surface.

Brown the crepes for about 40 seconds, using a spatula, flip over the crepe to brown the other side for about 40 seconds.

Place the crepe on a plate and repeat with the rest of the batter.

Crepes can be stack on pile and left at room temperature (cover with plastic wrapping) until using.