A smooth batter is easy to get. to avoid the lumps, it’s important that all of the ingredients are at the same temperature and the egg and the flour be mixed for a long time before adding the milk
Serves : 4
500 g flour
1 sachet of vanilla sugar + 1 cup sugar
100 ml milk
1 cup rum
1 cup vegetable oil
1 tablespoon vanilla extract
Sift flour and sugar in a bowl.
Beat the egg omelet with 1 pinch of salt and milk.
Stir the mixture gently to Melane flour and sugar.
Flavor with 1 cup of rum, cognac, calvados or Grand Marnier.
Finally, add the oil.
Let stand 2 hours at room temperature.
To stretch the dough before cooking: 1-2 dl of water.
Pour a ladle of batter into the pan and cook on each side.
let cook for about a minute or until golden-brown and remove from pan.Continue making the crepes, until the batter is finish.