牛奶 whole milk: 2 cups (500 ml) / 2杯， 糖 sugar: 1 tablespoon / 1汤匙， 海盐 sea salt: 1/4 teaspoon / 1/4 茶匙， 黄油 butter, salted or unsalted, melted: 3 tablespoons (80 gr) / 3汤匙， 蛋 egg: 3个， 荞麦粉 buckwheat flour: 1/2 cup (70 gr) / 1/2杯 (70g)， 多用途面粉 all-purpose flour: 3/4 cup (105 gr) / 3/4杯 (105g)， 面粉 flour: 1 1/4 cup / 1 1/4杯 (175g)
1In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
2To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)
3Heat a 8- to 9-inch skillet on the stovetop. You can use a real crêpe pan that’s been seasoned, but I use a Tefal non-stick skillet which works great.
4Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. (I only do this for the first crêpe.)
5Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it. It may take a couple of crêpes for you to get your rhythm.
6After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. I grasp the crepe with my fingers, but you’re not me (…consider yourself lucky!) and I’m not you. So use the spatula if you wish.
7Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.
8Crêpes should be served warm. To rewarm the crêpes for serving, fold the crepes and put them in a baking dish covered with foil. Heat them in a moderate oven until warmed through.
Chow上的另一个recipe Mme Demonteix's Crepes makes 24 --1/2 liter of milk --3 eggs --1/2 bottle of beer --3 Tsp of vegetable oil --250g of flour --1 packet of vanilla sugar (sucre vanille--could substitute a bit of sugar and a bit of vanilla) --a pinch ("soupçon") of salt