Les crêpes c'est toute l'année
1.5 cups or 220 g sifted all purpose flour
1 cup or 250 ml whole milk
1 cup or 250 ml water
2 large eggs
1 tsp salt
1 tsp sugar
unsalted butter for pan
Equipment needed:
21cm or 8.25 in. crepe pan or regular nonstick pan
⅓ cup measuring cup or ladle
Instructions
In a large bowl mix all ingredients, except the butter, until there are no lumps and the batter is well combined. Set aside for at least 30 minutes, one hour is better, or overnight in the refrigerator.
Heat the crepe pan or regular pan over medium high heat, melt a little bit of butter, just enough to lightly coat. Scoop batter into either a ⅓ cup sized measuring cup or a ladle, pour the batter into center of pan. Lift and swirl the batter until you've created an even sized circle. Cook for 2 minutes flip and cook for another 1 to 2 minutes. The crepe will be slightly crispy around the edges and browned in center. Remove from pan, set aside and continue making crepes until all batter has been used up. Every 3 or so crepes add a little more butter to the pan.
Recipe from spiciefoodie.com
And, yes you can smell it before sleep
http://www.eaudalienor.com/produit/bougie-crepes-ancienne/