Ingredients
- 450 ml fresh whole milk
- 200 ml Arla heavy cream 36% fat
- 260 g all-purpose flour
- 4 medium eggs
- 50 g Lurpak cow milk butter
- 20 g granulated sugar
- 1 pinch of salt
- 1 vanilla vial
Ingredients for the filling
- Arla mozzarella cheese
oil for frying
Method
In a bowl, whisk all the ingredients needed for the crepe mixture until completely combined. Make sure the mixture is smooth and with no lumps. In case you have a stick blender, you can use it for 1 minute, for better results.
Cover the bowl with plastic wrap, that is touching the entire surface of the crepe mixture, and refrigerate for at least 3 hour, ideally for 12 hour.
When ready, place a nonstick frying pan over medium heat, add a small amount of seed oil and spread it over the bottom of the pan.
As soon as it warms up, carefully pour a small portion of the mixture, and tilt the pan so that it spreads to cover the bottom of the frying pan.
Cook for a couple of minutes until golden, loosen with a spatula and then flip the crepe over with quick moves.
Sprinkle with some mozzarella cheese over the half surface of the crepe, and then fold it in half.
You can skip mozzarella cheese, and spread some praline on top of the crepe, or fill the crepes with ingredients of your preference.
