French queen of crêpes speaking ! I make great crêpes and used todo them profesionnaly in summer in Corsica Really great tips and thank you to advocate for the simplest but so sooo good pastry Brittany crêpes. But I and my Britons friend do differ on the quantity of eggs : you definitely need 8 eggs for a half kilo of flour. The taste will be richer and the texture easier, with so much eggs you can have a very liquid batter to make paper thin crêpes, the thinner being the trade mark of a good crêpe And for the preparation, please no food processor ! To avoid lumps simply stir the flour strongly with only the eggs and butter and very little milk, and when the batter is lumpiness add the milk. My last tip is my favorite way to season them : simply sprinkle sugar as soon as they are cooked, stack them sugared, the sugar will melt and you have the simplest best crêpes. Adjust the sugar to your taste but crêpes should be totally covered in a thin layer. You can also put dark rhum orange blossom water in the batter, rhum being my favorite.

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