Crepe Mix

By Chef Philippe

375g

Meilleur du Chef

Makes approx. 18 crêpes
Recipe:
1. Pour the contents of the sachet into a bowl. Make a well in the centre.
2. Crack the whole eggs into the centre.
3. Start whisking, adding the milk in three stages. Mix in the first third at the same time as the eggs, gradually incorporating the flour, then add the second third of the milk and whisk well. At this stage, the batter is still thick. You can easily remove any lumps by mixing quickly. Finally, add the last third of the milk and mix well.
4. Melt the butter in a large non-stick frying pan. Once the butter has melted, pour it into the crêpe batter and mix well.
5. Heat the pan and wipe away any excess butter from the pan with kitchen paper.
6. Pour the batter using a small ladle (filled to the brim) to form a thin crêpe. To do this, swirl the pan with your wrist so that the crêpe spreads out as thinly as possible. Avoid any holes.
7. Cook the first side for about 1 minute over a medium heat, then the second side for about 30 seconds.
8. Remove the crêpe from the pan and cook the next ones.

Store in its original packaging, away from light and heat.