French Master Crepes

Summary

Ingredients

• 500 ml milk
• 250 g flour (preferably instant flour)
• 4 egg (s)
• 55 g butter
• 1 dash flavor (vanilla)
• 1 teaspoon vanilla sugar
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 shot cognac or rum (optional aroma if for children)
• 6 slices cheese (Gouda)
• Clarified butter

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Instructions

1. Put the milk in a bowl. Stir in the flour, gradually if possible, so that no lumps form. Melt the butter in the pan and stir in. First stir thoroughly.
2. Now beat in the eggs and stir in thoroughly. Next add the vanilla sugar, vanilla flavor and oil. Stir. Then add cognac (or flavor). The salt last. Stir again for 1 minute (mixer).
3. Good dough has the consistency of pancake batter, i.e. not too firm and not too runny.
4. Now heat the pan (important: only medium heat!) Grease with a little clarified butter, or without fat with Teflon. Pour enough batter into the pan that it spreads almost very thinly in the pan. Then fry for about 1 minute. When one side is golden yellow, turn. After turning, place a slice of cheese on half of the crepe. When the cheese has melted, the crepe is ready. Now fold the crepe over so that the cheese is in the middle and press together so that the cheese spreads in all directions.
5. Do the same with the rest of the dough.
6. It is best to let the crepes stand for 1 minute before enjoying.