Traditional thin French crepes recipe


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Celebrate Pancake day in Abu Dhabi

Any excuse to eat sweets is good enough of us. We have just heard that in February many countries including Australia, Sweden, France, Ireland Poland, UK, Denmark and Canada all celebrate Pancake Day or Shrove Tuesday (did you know?). This year Pancake Day is on the 5th of March, and we too will be celebrating by cooking up a pile of pancakes for our friends and family.

Ingredients (15 crêpes)
250 g flour
40g sugar
1/2 l milk
3 eggs
40g butter
1 pinch of salt

In a salad bowl, mix the flour, the salt and the sugar.
In a large bowl, mix the milk , the eggs using the hand mixer and pour the flour little by little until smooth. Sift the batter and then add the melted butter.
Let the batter rest for an hour in a cool spot.

Cooking process
Put the large flat non-stick pan on a medium heat.
Brush the pan with a little bit of butter for the first 6 crêpes
With a ladle, pour the batter into the pan and turn the pan with your wrist until the batter covers the whole surface of the pan
Flip the crêpe after 1 or 2 minutes (indication : it’s nearly time to flip the crêpe when you see the edges of the batter lifting).
Once the crêpe is turned, cook it for another minute or 2.
Slide the crêpe on a warm plate and cover them with a kitchen towel that you can also sprinkle with some water to avoid them to get dry.

By the way, we have you covered if you need a dairy-free option.  All you need to do is to just swap the half litre of regular milk with 0.40 litre coconut milk and 0.10 litre water.

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