For 5 | Preparation : 15 minutes | Cook time : 5 minutes
2 cups flour
1 oz softened butter
1 cup of milk
1 cup Shield Cider
optional: 1 tbsp Calvados
1 pinch of salt
Some vegetable oil or melted butter
1 or 2 tablespoons sugar
Prepare the crepe batter: mix flour, sugar and salt and make a well in the middle.
Add the eggs one by one, stirring in-between.
Add softened butter and mix well.
Add the milk little by little, then the cider (and Calvados if using).
Let the batter rest 2 hours.
Cook the crepes: pour one ladle (about ¼ cup) into a medium hot oiled or buttered pan. After about a minute or less, when the edges start to brown, gently lift the crepe with a long spatula and flip it over. Cook the other side a few more seconds, then remove to a plate and repeat...
If you find that the batter is too thick to spread easily in the pan, add a bit more milk or cider.
Enjoy with your favorite topping, warm or at room temperature!