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
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.