Jordi's Crêpes

Well you know, when in the country and home of crêpes, do as the locals...

There are many crêpe stalls around Paris, as you would well know or imagine. However, I have not been impressed so much with their crêpes as they are very thick n sometimes a little rubbery. Here is my recipe adopted from a French cookbook:

• 3 eggs (60g eggs)
• 1 Tbs vegetable Oil
• 3/4 cup plain flour
• 2 sachets Vanilla sugar
• 260mL milk
• (1Tbs of Rum is optional)

1. Place all ingredients in a food processor ... Blend like crazy until all smooth - about 40 seconds.
2. Transfer mixture into a pouring jug. Let stand for 10 minutes.
3. Grease your non stick crêpe pan (I know it sounds silly but it helps OK)
4. Heat to a high temperature (wipe out with paper)
5. Holding the pan on an angle, pour in enough mixture to cover the base, swirling the pan and then pouring the rest of the batter back into your pouring jug.
6. Cook for about 30 seconds, you can smell when it's cooked, but just check by lifting up the edge.
   
7. FLIP over and cook for 10 seconds, no more, then place on a sugar dusted plate.
   

** My prefered crêpe pan is manufactured by Scanpan. Its a super dooper pan that has never failed me since I have bought it and produces the most ultimate thin crêpe.