Crispelle For Soup

1. 1

   In a large bowl, mix the flour and water until you have a thick paste. Add the eggs, a few at a time until are incorporated. This requires some elbow grease as you must ensure that there are no lumps in the batter. Once combined, allow the batter to rest for 30 minutes. Once the batter was rested, heat your pan on high heat. We use two or three small frying pans to help the process go quickly. Preferrably 6-inch crepes.

2. 2

   Place a tablecloth on your table and then place a few layers of parchment paper on top of the tablecloth. The cooked crepes will rest on the parchment while they cool.

3. 3

   Once the pans are heated, wipe them quickly with a paper towel that has been dipped in some vegetable oil.

4. 4

   Lower the heat to medium-high and pour approximately a 1/4 cup of batter into the pan (this is for a 6-inch crepe).

5. 5

   Cook the crepes for about 2 minutes in each side. The crepes are cooked when y are golden colour and flip easily. Flip them once only. If you flip them too many times they will try out too much.

6. 6

   Place the cooked crepes on the parchment paper and let cook completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.