Tips and storage

– If you want to completely eliminate the oil, including the one mentioned for greasing the crepe pan, you can do so, provided it is very new and therefore perfectly non-stick.

– With the method I’ve illustrated, you’ll already have thin and at the same time elastic crepes that don’t break; but if you want them even thinner, you can add another splash of milk before moving on to cooking. Conversely, if you like them thicker, you can reduce the amount of milk I advised.

– Your crepes will keep for a couple of days in the refrigerator, or you can also freeze them.

If you want, you can freeze them individually by separating them with a sheet of parchment paper.

If you want, you can freeze them individually by separating them with a sheet of parchment paper.

If you liked this recipe, I’ll leave you (HERE) the link to other BASIC RECIPES on my blog.