Crêpes (Sweet) 250 grams (2 cups) flour 4 eggs 50 cl (2 cups + 2T) whole milk 30 grams (2½ T) sugar 50 grams (3½ T) butter a pinch salt 1 teaspoon vanilla American measurements 1 cup flour 2 eggs 1 cup milk 1 Tbsp sugar 2 Tbsp butter, melted 1/2 tsp vanilla Put the flour in a large bowl; make a hole in the center. Break 4 eggs into the hole, add the vanilla and salt. Mix well to make a smooth liquid. In a saucepan, melt the butter in the milk. It should be lukewarm. Add this to the flour/egg mixture and let rest for at least an hour. Make crepes in crepe pan. For "galettes" use half buckwheat and half regular flour, omit the sugar, and put in 3 pinches of salt. Guy Channeboux has given us a recipe for crêpes. These are for crêpes Suzette, or dessert crêpes, "crêpes sucrées". To change to the "crêpes salées", or the savory crêpes, eliminate the sugar, alcohol, flavoring, or vanilla. Also, to make it a galette, the dark crêpe of Normandy, use the "sarassin" or buckwheat flour. Use half regular flour and half sarassin (125 g of each, I believe, when making a normal batch of crêpes). When making a crêpe, after having made the batter, take a ladle full, lift the hot pan, pour in the batter, and maneuver the batter around until the entire pan is covered. Pour off any excess back into the batter bowl. Put the pan back down over the hot burner. Let cook until crisp around the edges. Lift an edge with the spatula, and when you have a couple of inches of the crêpe up on the spatula, pick it up with your hands to turn it over. Begin adding filler. When the filling is in, fold the crêpe side to side, and then on the ends. Use the spatula to pick up the part to be folded, and then do the actual folding with your hand. When making the batter for the crêpes, put the flour in a bowl, and then heat the milk and butter together in another vessel, to get the combination warm enough to melt the butter. Whip up four eggs, add some of the milk-butter mixture to the eggs, and add to the flour. The ratio of liquid - flour should be about 50-50 to start. Whip with a spatula. This is the best way to avoid "grumaux", or lumps. Slowly add in the rest of the liquid to the flour paste, while whipping with a spatula, vigorously. When the batter is ready, it should be slightly viscous, and should nicely coat the end of your finger if you stick it in the batter.