CLÉ. Culture & Language Exchange (La Chandeleur: crêpes).

Ingredients

• 125 g All-Purpose Flour (sifted)
• 250 ml Milk (whole milk preferred)
• 1 pinch Salt (fine sea salt)
• 1 tablespoon Vegetable Oil (for batter; extra for pan)
• 1 tablespoon Cointreau or Rum (optional, adds flavor)

Instructions

1. Combine Dry Ingredients

   Place the sifted flour into the mixing bowl, make a well in the center, and add a pinch of salt.

   Time: PT2M

2. Add Wet Ingredients

   Gradually pour the milk into the well while whisking continuously, then stir in the tablespoon of oil and, if using, the liqueur.

   Time: PT3M

3. Heat the Pan

   Place a non‑stick skillet over medium heat, add a thin layer of oil using a paper towel, and let it heat for about 30 seconds until shimmering.

   Time: PT2M

   Temperature: Medium heat

4. Cook First Side

   Pour a small ladleful of batter into the center of the pan, swirl to spread thinly, and cook for 2 minutes until the edges lift and the surface is set.

   Time: PT2M

   Temperature: Medium‑high heat

5. Flip and Finish

   Using the spatula, gently flip the crepe and cook the other side for about 1 minute until lightly golden.

   Time: PT1M

   Temperature: Medium‑high heat

6. Keep Warm

   Transfer the cooked crepe to a plate placed in a bowl of hot water, cover with a kitchen towel, and repeat with remaining batter.

   Time: PT5M

7. Serve

   Serve the crepes folded or rolled, sprinkled with sugar, or topped with chocolate spread, caramel sauce, fresh fruit, or any favorite topping.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g