• Don't miss the step-by-step images and all my answers to the questions you might have in the article.
• You can also use an immersion blender in the mixing bowl. But with my method, you can do it all by hand with a simple whisk.
• Mix the dry ingredients, flour, salt and sugar in a mixing bowl.
• In a measuring jug, mix the eggs with the milk, water, and the seeds from the split vanilla bean.
• Make a well in the middle of the flour and pour in little by little half the milk + egg while mixing with the whisk, swirling in the center. The flour on the sides will gradually fall to the center. Always mix in the middle.
• When all the flour is incorporated and the batter is smooth and homogeneous, without lumps, add the remaining milk and mix.
• Finally, add the warm but not hot butter and mix well. Then add the rum, Grand Marnier or orange blossom water. It's optional since the vanilla already provides enough flavor.
• If you still have lumps, you can strain the batter through a fine sieve or blend it with an immersion blender.
• Cover the bowl with a clean dishcloth or tea towel and leave the batter to rest for 2 hours, as recommended by the chef. I left it on for just an hour, as I usually do, and got excellent results. If you let the batter rest, you get fluffy crepes.

Cooking crepes

• After the resting time, depending on the flour used, the batter may thicken a little more than normal. Add a little water to liquefy it slightly. The texture of the batter should remain smooth and creamy.
• I made this recipe with different flour, and didn't have to add any water. The batter remained perfect.
• Heat non-stick frying pan over medium heat and grease with a little butter using a silicone brush. You don't need to grease the pan, as the crepes come off easily, but greasing the pan gives the crepes a nice golden color.
• Re-grease the pan every 3 crepes, but you don't have to.
• Mix the batter and use a ladle to measure the amount of batter to pour into the pan.
• Pour the batter into the skillet, tilting it to spread it evenly in a thin layer. If the surface of the pan is not completely covered, add a little more batter.
• Turn the crepe over as soon as bubbles have formed on the surface and the edges begin to come away. Check that the underside is golden before turning (about 2 minutes).
• If you're comfortable with this movement, flip the crepe or use a spatula. Preferably use a silicone spatula to avoid scratching the pan.
• Cook the other side until golden brown, then remove and place on a plate. Cover with aluminum foil or a tea towel to keep warm.
• Finish baking the batter in the same way. As they cook, stack the crepes to preserve their softness.