Uncle Pete finally agreed to share with us his “Damn Good Crêpes” recipe:
It shouldn’t stick too much with a good pan, if it does you can use butter.
• Half a shot of whiskey/rum
Mix it all, if it ends up too liquid add some more flour, and let it rest at least two hours before making the crêpes. (ideally an entire night)
It can be tricky to get the pan at the right temperature at first, good luck!
The beer is the key ingredient to get a proper “lace” texture, and the strong alcohol is for flavour.
• 5 or 6 big eggs
• Pinch of salt
• 1/2 liter of beer
• 1/2 kilo of flour
• 1/2 liter or milk
• 1 tablespoon of olive oil
That was damn good! A tad too boozy, maybe?
(Also, yes, as you can see, I use the metric system for measurements. Imperialism is bad.)