Crepes

Servings: 13 crepes

Ingredients:

3 eggs

3 tablespoons sugar

200 gr flour

500 ml sparkling water

1 tablespoon vanilla extract

3 tablespoons sunflower oil (a little more for greasing the pan)

a pinch of salt

Instructions:

1. In a large bowl, mix eggs and sugar.

2. Alternating, add flour and mineral water a little at a time until both ingredients are finished. Mix until well combined. The final consistency of the mixture should be like a heavy cream.

3. Add vanilla extract, sunflower oil and salt and mix to incorporate.

4. Let the crepes mixture rest at least 30 minutes. I covered the bowl with plastic wrap and refrigerated for one hour. If the mixture thickens too much during this time, you can add a little more sparkling water before cooking. You can adjust the consistency as much as you like adding water or flour.

5. Heat a nonstick pan over medium heat. Lightly coat the pan with oil.

6. Using a ladle, quickly pour batter into the center of the pan, tilting and swirling it until the batter evenly coats the bottom.

7. Cook until crepe is golden in places and the edges begin to lift from the pan.

8. Lift one edge of the crepe with an offset spatula, then use your fingers to gently flip it. Cook for about 45-60 seconds on the other side.

9. Repeat steps 6-8 until no batter remains. Coat the pan between crepes with more oil as needed.

10. Enjoy them with jam, chocolate spread, honey&fruits or however you want.

11. Keep them up to a couple of days covered with plastic wrap in the fridge.