There is a certain comfort preparing a recipe of a great chef, I took this recipe in the last book of Maurizio Santin, who presents master recipes, well done and explained...a book that is worth keeping for the recipes and photos. Consider that you have to store the mixture in the fridge for 2 hours.
For about 8 Crêpes:
- 250 g milk
- 100 g flour 00
- 50 g eggs
- 30 g butter
- 15 g caster sugar
- 2 g salt
- clarified butter (I used butter)
How to make:
Melt the butter over very low flame and let cool.
Meanwhile sift the flour in a great bowl and add the sugar; apart whisk the eggs with salt and then add to the flour. Stir till you earn a smooth mixture. Then pour the milk, working with a spatula and add the melted butter. Let rest for 2 hours in the fridge.
Heat a nonstick pan to the desired size, grease it with butter and pour the mixture with a spoon to cover the bottom of the pan in a thin, uniform layer; when the edges are golden, turn the crêpe (I used 2 skimmers and despite the fear of breaking them, you can do it with a precise movement) and finish cooking. Put them on a plate and cover each with a film, let cool and use them as you want...with jam...or
... with Nutella... I has been transported immediately under Tour Eiffel and if you go running in the park, you can earn one more crêpe... bon appètit!
You can store them in the fridge for 3 days, covered.