Basic crêpes

Name: Basic crêpes
Ingredients: 3 large eggs or 4 small eggs; 1/4 teaspoon salt; 2 tablespoons sugar; 380 g flour; 500 ml milk; 250 ml sparkling water; 3 tablespoons olive oil; 1 teaspoon grated lemon zest; 1 packet vanilla sugar (8 g); 45 ml lukewarm water (optional); 1/2 teaspoon olive oil for the skillet

Dessert - Basic crêpes by Ruxandra H. - Recipia

Basic crêpes turn out fluffy and nicely browned, without baking powder or baking soda. Milk, sparkling water and lemon zest give the batter a subtle flavor, and the crêpes stay soft even after they cool. I look for the batter to flow easily off the whisk, so it spreads into a thin layer. Prep: 10 minutes. Cook: 46 minutes. Rest: 30 minutes. Total time: 86 minutes. Servings: 6. About 400 kcal and 12 g protein per serving.

Ingredients

3 large eggs or 4 small eggs
1/4 teaspoon salt
2 tablespoons sugar
380 g flour
500 ml milk
250 ml sparkling water
3 tablespoons olive oil
1 teaspoon grated lemon zest
1 packet vanilla sugar (8 g)
45 ml lukewarm water (optional)
1/2 teaspoon olive oil for the skillet

Preparation

1. In a bowl, beat the eggs with the salt and sugar until smooth. 2. Add half the flour and mix, then pour in half the milk. Mix in the remaining flour and milk until no lumps are visible. 3. Pour in the sparkling water, then mix in the oil, lemon zest and vanilla sugar. Let the batter rest for 30 minutes. If it has thickened, add 45 ml of lukewarm water. 4. Heat a skillet well and grease it with 1/2 teaspoon of oil. Take the skillet off the heat for a few seconds, pour in a ladleful of batter and tilt the skillet until the bottom is covered. Cook each crêpe over medium heat for about 2 minutes total: when lots of little holes appear on the surface and the edges start to brown, flip it with a spatula and cook the other side too. Grease the skillet only for the first crêpe. The batter makes about 22-23 crêpes.

Notes

A 22-24 cm skillet makes crêpes that are easy to flip; in a larger one, the batter needs to be spread more quickly. Freshly opened sparkling water keeps the bubbles in the batter, and if it has gone flat, the crêpes may turn out flatter. Stack them and cover with a plate so the edges don't dry out. Orange zest can replace the lemon zest in the same amount. For a more neutral flavor, you can use 3 tablespoons of sunflower oil instead of olive oil. They keep covered in the fridge for up to 3 days; I warm them briefly in a skillet. Serve them with fruit preserves, jam or chocolate spread.