Ingredients
5 ounces flour
5 eggs
1 tablespoon eau de vie or 1 tablespoon schnapps
1/2 teaspoon salt
1 tablespoon oil
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
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In a large bowl, pour the flour, then break the eggs in, one by one, incorporating each one into flour. Beat this mixture, adding a little water just so that the batter has a cake sort of consistency. Add the salt. Add the eau-de-vie or schnapps. The consistency should be somewhat thick. Heat a wide fry pan to a medium-high heat. Heat the oil in the pan. When it is quite hot, pour a ladleful of the batter onto the pan. It will be ready to turn when the edges are browned and the center isn't runny. Turn the crepe and cook just a little longer. Repeat with remaining batter. If eaten at lunch, have with a salad and sliced meat.