Simona’s clatite recipe:
Mix all ingredients, leave aside for 10 minutes and fry on the pan. For the most fluffines, leave aside in the fridge for a few hours.
Warm up a pan to high, coat with oil and add pour roughly 60ml mixture, spreading it quickly around the whole surface. After a minute, use a butter knife to turn the crepe on the other side. Keep on the pan for another minute or less.
4
eggs.
250
g
flour.
500
ml
milk.
1
tablespoon
vanilla sugar.
1
tablespoon
cognac.
50
g
melted butter.
dash of salt.
Makes 20
crepes.