A great cake recipe for any occasion:
(*) For three crêpes per person.
According to Romain Wack’s calculations, the recipe is designed for two people and costs about three euros in total.
Place the sifted flour in a suitable bowl and form a bulge in the center. The egg, fine sugar, salt and half of the milk into the bulge form. Mix with a whisk until the mixture is liquid. Add the remaining milk and pour through a slotted sieve (see materials science) into another baking bowl.
At the same time, melt butter and whisk it heartily into the mixture. Add vanilla as a flavoring or possibly from the pod (to do this, scrape out the pith from the pod cut lengthwise) and let sit for 30 minutes.
Lightly heat the crêpes frying pan and generously butter it with a pastry brush. If you don’t have a special crêpes frying pan, you can use the frying pan you use to bake an omelet. Remove the frying pan from the kitchen stove and ladle the batter into the frying pan using a small ladle. While doing this, swirl the frying pan so that the amount is spread evenly thin and place on the kitchen stove. As soon as the batter takes firmness, turn the crêpe to the other side with a palette. Stack the finished crêpes on top of each other to keep them warm and moist.
Serving: Dust the crêpes with confectioners’ sugar, fold in half twice to make what is called “quarts de plaisir.”
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