FRIJE

Instructions

• 1.   For the crepes:
  In a mixing bowl, pour the flour and 4 eggs. Then gradually add the milk while mixing with a whisk.
• 2.   Add the vanilla sugar and a pinch of salt.
  Do not mix the flour and eggs before adding the milk. You would end up with a kind of dough that is difficult to mix with the milk (full of lumps!)
• 3.   Let the crepe batter rest if possible for an hour at room temperature.
• 4.   Use a non-stick, flat pan with flat edges. Heat the pan, once hot, pour a little butter to grease the pan.
  Pour half a ladle of your crepe batter and cook for 1 to 2 minutes on each side.
  To flip your crepes, start by loosening the edges, then when you see that the crepe can be fully detached, hop, give it a quick flip. Otherwise, for the less skilled, simply use a spatula.
• 5.   For the eggs:
  You can cook them scrambled, sunny-side up, soft-boiled or put them on the crepes with the cold cuts and cheese and serve them with crudites.

Nutritional information *