Crepe preparation

sketchfab

Traditional crepe preparation on a Bilig, a classic Breton recipe that's been perfected over time. To make this delicate French pancake, start by whisking together 1 cup of milk and 1 large egg in a medium bowl until well combined. In a separate bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. The batter should still be slightly lumpy. Let it rest for at least 30 minutes to allow the flour to absorb the liquid. Just before cooking, stir in 2 tablespoons of melted butter and a sprinkle of granulated sugar. Heat a small non-stick pan or crepe pan over medium heat and brush with a small amount of butter. Pour about 1/4 cup of batter into the pan and tilt to evenly coat the bottom. Cook for 1-2 minutes, until the edges start to curl and the surface is dry. Loosen the crepe with a spatula and flip it over. Cook for another minute, until the other side is lightly browned. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Serve your delicious Bilig crepes warm with your favorite fillings, such as Nutella, fruit, or whipped cream. Enjoy!