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1
In a bowl, add the flour, sugar, and salt without sifting and mix well.
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2
Add the egg and half of the milk.
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3
Mix together completely.
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4
When finished mixing, it will look like this.
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5
Stir in the rest of the milk.
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6
Add the brandy and the vanilla oil to taste, and pass the batter through a strainer.
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7
If you don't have vanilla oil, you can use vanilla extract.
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8
But I recommend oil!
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9
It's best if you can let it rest in the refrigerator, but if you're in a rush, it's perfectly fine to make them right away.
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10
Before cooking each crepe, lightly stir the batter.
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11
Lightly grease a heated frying pan with oil.
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12
Lightly pour in some batter while at the same time shaking the pan to spread out the batter and cover the pan's surface.
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13
Cook on a low-medium heat.
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14
When the batter begins to lightly color, use long chopsticks to lift up just the edge of the crepe and then use your hands to flip it over.
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15
Check the state of the batter and adjust the heat accordingly!
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16
You only need to cook the reversed side for a few seconds!
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17
I use a 26cm frying pan and fill up the ladle 80 to 100% with the batter.
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18
.
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This recipe produces crepes that don't tear easily, so it's great for making decorative crepes like these.
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20
.
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21
Milk Crepe Version [Milk Crepe Simple and Plain...]
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22
.
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23
Matcha Version [Japanese Style is Great!
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24
Layered Matcha Tea Crepes ]
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25
.
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26
Chocolate Version [Crepe Batter for Springy Chocolate Crepes ]
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You can even make them like this!.
