6 tbsp butter (85g)
3 cups milk (245g x 3 = 735g)
6 eggs
1½ cups all purpose flour (128g x 1.5 =
192g)
7 tbsp sugar (12.5g x 7 ~ 90g)
Pinch salt
Vanilla essence
3 earl grey tea bags
1. Microwave milk with tea bags.
Allow tea bags to soak and flavour to seep into milk.
2. Whisk together flour, sugar, and
salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium
bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add
in melted butter. Pour through a fine sieve into an airtight container; discard
lumps.
3. Refrigerate at least 2 hours or up
to overnight (omitted did not refrigerate).
4. Lightly coat an 8-inch crepe pan
or nonstick skillet with melted butter. Heat over medium heat until just
starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into
pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat.
Cook, flipping once, until edges are golden and center is dry, about 30 seconds
per side.
5. Slide crepe onto a plate (lined
with baking sheet). Repeat process with remaining batter, coating pan with
butter as needed. Crepes can be refrigerated, covered, up to 1 day. (Don’t
stack crepes on top of each other)
