1. In a large bowl, whisk together the Francine All-Purpose T45 French Wheat Flour, eggs, milk, melted Le Gall Unsalted Butter, and a pinch of salt until smooth. The batter should have the consistency of heavy cream—if it's too thick, add a splash more milk.
2. Let the batter rest for at least 30 minutes at room temperature (this step ensures a smoother texture).
3. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small pat of butter.
4. Pour a small ladle of batter into the pan, swirling to spread it evenly across the surface. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds.
5. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
1. For a classic French touch, spread a thin layer of Bonne Maman Strawberry Preserves on each crepe.
2. Drizzle with a touch of Abeille Diligente Wildflower Honey for a natural sweetness that perfectly complements the fruit.
3. Fold the crepe into quarters and serve immediately, or stack with multiple layers of filling for extra indulgence.
