French Crêpes, a thin, melt in your mouth kinda pancake

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On my last visit to Colmar, France, I watched a Crepe maker making these very thin delicate pancakes. I learned, they are not sweet, but instead savory. Unlike pancakes, Crêpes have a very smooth batter, mostly achieved with a hand mixer, but whisking in a bowl can do the job.

French crepes preparation

Batter: Mix the flour, salt in a medium size bowl. Make a well in the center and add the eggs and milk, stir vigorously with a whisk or electric mixer. Let the dough “rest” for about an hour.

Crepe preparation: Brush a pan with some vegetable oil and heat to medium high. Turn to medium low heat and pour in about 4 to 6 tbsp (depending on size) of batter into the pan. Immediately tilt the pan to distribute the batter evenly, or use a spatula to spread. Bake until golden yellow. Turn over the crepe and bake the second side until golden brown. Repeat and make more crepes from the batter the same way. Keep warm in the oven.

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