Just like they make in the Grote Markt in Brugge: crispy on the edges, soft and nutty in the middle and exceptionally thin. Roll up with brown sugar, butter and a squeeze of lemon or filled with jam and dusted with powdered sugar.source Laura DeConinck Escobosa
Ingredientsfor about 44 people
- 0.75¾ cup all-purpose flour
- 11 cup milk (1 or 2%)
- 11 tablespoon sugar
- 22 eggs
- 0.5½ teaspoon salt
- 11 teaspoon vanilla extract
- 11 teaspoon Grand Marnier or brandy (optional)
- 0.25¼ cup melted butter
- In a blender, mix milk and eggs until foamy.
- Add 3 tablespoons of melted butter, vanilla and (if applicable) liqueur. Pulse.
- Add flour, sugar and salt. Pulse for 10 seconds.Batter should be runny enough to flow not dribble from a spoon. Adjust by adding additional flour or milk as needed.
- Let the batter rest for 30 minutes (overnight is even better).
- Take a spoonful of butter and let it melt in pan on medium high heat. [Ed. Ideally, you are using two crêpe pans side by side to increase your throughput.]
- Use a ladle to poor mixture onto the skillet while with the other hand turning the skillet such that the mixture is even over the skillet.
- Turn the crêpe when the edges appear to be crisping.
- Every few crêpes, you will want to add a tiny bit more butter to the pan.
- Warm finished crêpes in 200-degree oven until finished cooking. (But not too long or they can start to dry out.)
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