By request of one, here's the recipe for French pancakes (crêpes). This is the recipe from the French culinary school.
Tools:
Big bowl
Whisk
Sieve
Clean cloth
Pan
Optional, a spatula to flip the pancakes
Ingredients:
500 ml of milk
225 grams of white flour
3 eggs
40 grams of caster white sugar
40 grams of melted unsalted butter
2 grams of salt
(Initially, do it like this. After that, you can experiment and add Grand Marnier, lemon zest, vanilla, etc.)
Go for the best quality you can get. In some countries, you can find flour for pancakes (of very good quality), but it's not mandatory, and the eggs shouldn't be the smallest you can find. And whole/full-fat milk.
Procedure:
Sieve the flour into the bowl, add the salt and mix it for a bit using the whisk. Create a little space in the middle to add the eggs, break the yolks with the whisk, and make small circles to slowly incorporate the flour. When it gets harder to handle, start slowly adding the milk, while continuing to incorporate the flour. [By slowly incorporating the flour, you get a smooth batter, without lumps.]
Let the batter rest for a bit and melt the butter. Medium heat, don't hurry, and don't let it boil. Put it over the batter and mix it to incorporate. [After this, you can add the extra ingredients for flavour.]
That was it. Now cover the bowl with the cloth and leave it to rest between one and two hours, but definitely not less than an hour.
For cooking, heat the pan well, and try to make them as thin as possible. You might sacrifice a few pancakes in the beginning but you'll get it pretty fast. You'll see them when they're ready by the colour, and the taste should confirm it. Maybe I'll rewrite it one day with pictures for the whole process.
CC:
@npub1grpg...k49p
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