Larousse Gastronomique Sweet Crepe

Be sure to read all the tips up above as well, they will help you with many of the little things I had to learn the hard way.

Mix 500g (18oz, 4 1/2 cups) plain (all-purpose) flour with 1 tablespoon vanilla-flavoured sugar (or a few drops of vanilla extract), 5-6 beaten eggs and a small pinch of salt. Gradually stir in 750 ml (1 1/4 pints, 3 1/4 cups) milk and 250 ml (8 fl oz, 1 cup) water. Flavour with a small glass of rum, Cognac, Calvados or Grand Marnier, depending on the recipe. Finally, add 40 g (1 1/2 oz, 3 tablespoons) melted butter or a mixture of 25 g (1 oz, 2 tablespoons) melted butter and 2 tablespoons oil. Leave the batter to stand for 2 hours. Just before making the crepes, dilute the batter with a little water or milk – 100-200 ml (4-7 fl oz, 1/2-3/4 cup).

It was formerly the custom to add 2-3 tablespoons caster (superfine) sugar to the batter, in addition to the vanilla-flavoured sugar. Today the crepes are usually sprinkled with sugar when cooked, according to individual tastes.

A more basic (but very similar) version of this recipe that also worked great was this one – but again, I would go through the extra step of straining the batter before cooking.

From: Larousse Gastronomique (Clarkson Potter, revised edition 2001)