Chef's notes
Initially, do it like this. After that, you can experiment and add Grand Marnier, lemon zest, vanilla, etc. In some countries, you can find flour for pancakes (of very good quality), but it's not mandatory, but I recommend the best quality you can find. The eggs shouldn't be the smallest you can find, and use whole/full-fat milk.
Ingredients
- 500 ml milk
- 225 g white flour
- 3 eggs
- 40 g sugar
- 40 g melted unsalted butter
- 2 g salt
Directions
- Sieve the flour into the bowl, add the salt and mix it for a bit using the whisk. Create a little space in the middle to add the eggs, break the yolks with the whisk, and make small circles to slowly incorporate the flour. When it gets harder to handle, start slowly adding the milk, while continuing to incorporate the flour. [By slowly incorporating the flour, you get a smooth batter, without lumps.]
- Let the batter rest for a bit and melt the butter. Medium heat, don't hurry, and don't let it boil. Put it over the batter and mix it to incorporate. [After this, you can add the extra ingredients for flavour.] That was it. Now cover the bowl with the cloth and leave it to rest between one and two hours, but definitely not less than an hour.
- For cooking, heat the pan well, and try to make them as thin as possible. You might sacrifice a few pancakes in the beginning but you'll get it pretty fast. You'll see them when they're ready by the colour, and the taste should confirm it. (Maybe I'll rewrite it one day with pictures for the whole process.) Bon appétit!