Breakfasts & Brunches
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Ingredients · Servings 15 crepes
- 300 g of flour
- 3 whole eggs
- 3 tablespoons of sugar
- 2 tablespoons of oil
- 50g of melted butter
- 60 cl of milk
- 5 cl of rum
Method · 40 min
- Put the flour in a bowl and make a well in the center.
- Add the whole eggs, sugar, oil and melted butter (let it cool a little before incorporating it with the other ingredients).
- Gently whisk together, gradually adding the milk. The resulting paste should have the consistency of a slightly thick liquid.
- Add rum for extra flavor.
- Heat a non-stick pan and lightly oil it with a paper towel. Pour in a ladleful of batter, spread it evenly in the pan, and wait until it's cooked on one side before flipping it. Cook all the pancakes this way over low heat. Allow approximately 2 minutes per pancake: 1 minute 30 seconds for the first side, 30 seconds for the second side, just until the "leopard" spots appear.
