Crepes

How to prepare crepes

1. Using a whisk, beat the egg well. Then slowly add the milk and water, continuing to whisk. Add the oil, rum, vanilla, and salt and mix well. Finally, add the flour (all at once) and whisk quickly until incorporated.
2. Heat a non-stick pan over medium heat. Lightly grease the pan with a cube of butter stuck on a fork. Let the pan cool for 10 seconds, then form the first crepe.
   * for beginners, ideally the pan should have a diameter of about 20 cm; smaller crepes are easier to form at first; I use a 25 cm diameter pan
   ** before each crepe I remove the pan from heat for 10 seconds and let it cool, to prevent the batter from setting too quickly
   *** grease the pan every 2-3 crepes; or for each crepe if you want them decadent 😉
3. Using a ladle (the batter is 2/3 of the ladle for my pan - see photo 3), pour the batter into the pan and quickly swirl the pan so the batter covers the entire surface.
4. Cook the crepe over medium heat for about 3 minutes. At first you'll see it coming loose from the edges. When the edges are loose, occasionally lift a corner of the crepe and check the cooking side: when it has small golden dots (see photo 5), flip it. The first cooked side is the "presentation side".
   * the 3 minutes for the first side is approximate, the safest way is to check for those golden dots I mentioned
   ** I like my crepes a bit golden on the presentation side because they look like lace
5. Let it cook on the second side for 30 seconds (this side doesn't need to brown).
   * don't overcook the crepes as they'll become too dry; the edges can be slightly crispy, but the center should be elastic
7. Ideally, crepes are filled while hot and served immediately. If you're making a larger batch, stack them one on top of another as you cook them and cover with plastic wrap. They can also be stored in the refrigerator this way.
8. Always fill the crepes on the second side you cooked. The first cooked side (the presentation side) will be on the outside, because it looks better.
9. If you opt for a savory filling, omit the vanilla and rum from the batter.

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