Crêpe batter

For about 20 to 25 small crêpes.

1 1/3 cups of flour
1 Tbsp of vegetable oil
1/2 tsp salt
2 cups of milk
2 eggs
1 Tbsp of rum

  • Put flour and a pinch of salt in a bowl.
  • Make a well in the center.
  • Add the oil and some of the milk.
  • Stir well until smooth.
  • Continue adding the milk gradually to avoid any lumps.
  • Beat the eggs and add to the mixture. Flavor with the rum.
  • Let rest for at least 2 hours.
  • Cook the batter as demonstrated during class.