In France, but especially in Brittany, every family has a recipe for crêpes which was passed on from Mamie (grand-mother), or other friends and family.
The one below is liked and used by professionals, but can be modified to your liking.
500 g of T55 froment flour
0.5 L of whole milk
4 cage free organic eggs (brown)
150 g of granulated white sugar
7g. Coarse Grey or fine Sea Salt
25 g of Sea salt butter
Optional Flavoring vanilla or Dark Rum
In a large bowl, beat whole eggs and sugar to early stage Ribbon (turns pale and becomes aerated).
Incorporate 1/2 of milk to egg mixture
Then slowly add the flour and sea salt to the liquids avoiding lumping
(having the same mass of solid and liquids should fix that issue)
Very Important! Do not whisk too much or you will activate the gluten your crêpes will be rubbery.
Add the rest of milk and mix slowly until incorporated
Let rest for 60 minutes at least, up to 2 hours at room temperature.
Before making crêpes, melt or lightly brown the butter and incorporate in the batter
Optional incorporate vanilla or and rum to taste.
pre-heat pan on stove on medium high to 400F-410F
Make Crêpes and enjoy while hot.
You must avoid whisking the batter too long (unlike buckwheat flour) and if there are still lumps, you should pass it through a Chinois strainer. Either way, it is always be advantageous to filter systematically.
Mixing the batter with a whisk or over-whisking will make our crêpes rubbery.
For very large quantities, you can use a drill with a paint mixer attachment, but never use a blender or electric mixer.
Let the dough rest for at least one hour at room temperature.
Some prefer to let it sit up to 24 hours in the refrigerator, and then add flavoring like vanilla and rum.
The purists will not add any flavoring, but like most simple food, the best ingredients will make a better crepe, so choose a good flour, good quality milk & cage free eggs for a better result.
The fluidity can optionally be improved by stretching the batter with water. Do not add milk after the resting stage.