A success recipe for easy and unmistakable pancake batter, according to Pierre Hermé, perfect, gourmet, light and fluffy.

Ingredients

• 2 whole eggs
• 10g butter
• 100g of flour
• 1/2 vanilla pod or 1 teaspoon vanilla extract
• 2.5 g (1/2 teaspoon) fine salt
• 25 cl whole milk
• 30 ml (2 tbsp.) water
• 15 ml (1 tablespoon) orange blossom water

Preparation

1. Split the 1/2 vanilla pod in half and scrape out the seeds. In a bowl, beat the eggs into an omelette. Melt the butter in a saucepan or in the microwave.
2. Put the sifted flour into a large bowl. Add the vanilla seeds or vanilla extract, eggs and salt.
3. Dilute with milk and water.
4. Add the melted butter and possibly the orange blossom water, mixing well. Leave to stand for at least 2 hours at room temperature (20°C). At the time of use, dilute the paste with 10 ml of water.
5. Heat a non-stick pan once hot, butter it lightly then pour a small ladle of pancake batter and rotate the pan to distribute the batter then cook for 1 to 2 minutes, loosen the edges with a spatula then Flip the pancake over to the other side to cook.
6. Place the cooked crepe on a plate and cover it with a glass bell or another plate so that the edges do not become dry in the open air.
7. Continue like this until the pancake batter is used up. Serve the pancakes with the topping of your choice hazelnut chocolate spread, honey, jam, sugar, etc.