50 cl lait écrémé
30 g beurre
250 g farine
Sift the flour, add the beaten eggs and melted butter. Stir, add some milk slowly, stir.
Add the rest of milk and stir until the ingredients are well mixed. The batter must not go lumpy.
Let sit for 1 hour.
Heat crepe pan, if you have no crepe pan, use a frying pan. Lightly grease. Add a ladle (more or less) of batter in the pan.
The batter must cover the bottom of the pan but it must be very thin, so it's better if you tilt pan to spread batter.
A crêpe is never thicker than 2 mm.
When the first side is cooked (once the crêpe has little bubbles), use a spatula to loosen any edges. Carefully flip the crêpe over. The second side cooks quickly. Then carefully slide crêpe on a plate.
If you feel lucky you can try to « faire sauter la crêpe ». It means you flip your crêpe over making it « jump » (I would say fly).
It's always a big game in French families, everybody tries to « faire sauter la crêpe » and sometimes they end up on the floor...
If you really want to follow the tradition. When you « faire sauter la crêpe », hold a gold coin in your other hand. If you succeed, you will (might) be rich during the year !
Good luck !
Have your crêpes with jam, « crème de marrons », fruits on them.
Try this one : on a warm crêpe, melt a teaspoon of butter, spread sugar on it.
You can also try a « crêpe flambée ». Pour a teaspoon of sugar and a tablespoon of Grand Marnier, Cointreau or Eau de vie on the crêpe, light a match and watch it « flamber ».