Sunday breakfast

What is better than a real thin French crêpe? Not much, if you ask me. To start the day with or to end with Suzette. You probably have never eaten them this deliciously as in France, I certainly haven't. Until today. I have specially for you the very best recipe, to simply get started in your own Dutch kitchen Better double the recipe, because it might just be that you have to throw the first few in the trash, and just because that stack will probably be gone so quickly. Warm crêpes in bed, you can't start your Sunday better than that if you ask me.

Real French crêpes

For 8 crêpes

• 250 grams of flour
• a pinch of salt
• 75 g sugar
• 2 eggs
• 15 g butter
• 0.5 liter semi-skimmed milk
• tsp vanilla essence

1. Put the flour, salt, sugar, eggs, and half of the milk in a bowl.
2. Stir everything well together with a whisk.
3. Melt the butter in the pan until it turns light brown. Add it along with the vanilla to the mixture.
4. Then add the rest of the milk and stir until all lumps are gone.
5. Let the batter sit in the fridge for at least 1.5 hours.

1. Take a large frying pan with a non-stick coating.
2.  Set the pan on medium heat and let it get nice and warm (but don't let it ‘smoke’)
3. Add one ladle to the dry pan (the butter is already in the batter so butter is not needed here)
4. Quickly swirl the pan and cook the crêpe for a few minutes. Flip in one motion and continue with the next one.
5. Serve your crêpes with some powdered sugar and fresh strawberries (or for the sweet tooth with a good spread of Nutella).