French crepes: Secrets to creating thin and delicious delights

The French love crepes and know how to make them like masters. To ensure they are thin and delicate every time, they have their reliable methods. One essential ingredient that largely defines the cuisine of this country cannot be forgotten.

The French often eat crepes for breakfast. They serve them sweet, with fruits or jam. However, regardless of the toppings they choose, they need to prepare the batter and fry them properly. The ingredients for crepes are rather commonplace. So, what makes French crepes famous worldwide?

Some say Paris smells of them. However, crepes sold at street stalls are mainly for tourists. The French make the best crepes at home. And it must be admitted that they always prepare them meticulously, measuring the ingredients precisely. This way, the batter has the right consistency, allowing the crepes to be very thin yet remain flexible.

The second secret is the ingredient on which the entire French cuisine is based: butter. They melt it and add it to the batter. It should be melted but not hot. This fat gives the crepes their unique taste and flexibility and allows them to be fried with minimal fat. The French also often sift the flour they add to the batter, which affects the crepes' consistency.

Ingredients:

                      
• 1 full cup of wheat flour
• 3 eggs
• 2/3 cup of milk
• 1 cup of sparkling water
• 3 tablespoons of melted butter
• a pinch of salt

Preparation:

1. Sift the flour into a bowl and add the salt. Ensure the milk and water are chilled, and the melted butter is not hot.
2. Add the milk, water, and eggs to the flour. Beat the mixture into a smooth batter using a high-speed mixer, gradually adding the melted butter.
3. Heat the skillet and lightly grease it with butter. Pour portions of the batter onto the hot skillet and spread it evenly over the surface. Fry the crepes to a golden color on both sides.