Crêpes

Direct from Brittany at the Montparnasse market, Paris 14

Today it is la Chandeleur. This means that we can (must!) eat as many crèpes as we want!
I'll even give you my mom's recipe for this. And if you can flip a crêpe while holding a coin in the other hand, your family is assured of prosperity throughout the coming year.

For the best crêpes, you'll need :

5 Tbsp flour
2 Tbsp sugar
1/2 tsp rhum
1/2 grated vanilla pod
1 pinch cinnamon
1 pinch salt
3 eggs
10cl cream
1 cup milk (25cl)

In a large mixing bowl, whisk together the dry ingredients (from the flour to the salt). Add the eggs, one by one, using a wooden spatula. Gradually add in the milk and cream, beating until smooth.
Heat a lightly buttered pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until you can see some bubbles forming underneath the crêpe. Loosen with a spatula, turn and cook the other side.
Serve hot, with sugar and lemon, or Nutella of course.