Those pancakes in Biscarrosse

The first weekend I spent in France I took her to his home a girl that I did not know. Emeline. And she was Biscarrosse. I will never forget how well I treated his family, nor how good were those pancakes. I had made pancakes many times but never like that time. There I saw first snow and there I learned that it is not necessary to speak the same language for two people to understand or to have someone occupying a corner of your heart forever.
The crêpes satisfy everyone: cold, hot, sweet or salty, with a flavor so mild that no one can say dislike.

Crêpes

2 eggs
2 ½ cups milk
2 tablespoons melted butter
Pinch of salt
1 tablespoon sugar
3 tablespoons flour

First you mix the eggs with the sugar, salt and flour. Doing this alone is important because this will not be lumpy. Then add the butter and milk and beat well.
The crepes are not difficult to do, you just need a little practice and find someone to explain to you how to do it well. It is best to make pancakes a gas stove, and my experience tells me that it is impossible to make a pancake at hob without wanting to smash it.
The first thing we do is put a pan not too high on a medium heat and with a napkin dipped in butter rub the bottom of the pan, so that pervades the pan just enough. When the pan temperature will have taken the time to take the mixture. The amount should be fair to bathe the surface of the pan and no more, because if not, the pancake is too thick, and a pancake and digestion destroys us.
When done by hand (a couple of minutes) we turn it over using a spatula or our own fingers and wait a little longer. Then accompany chocolate, sugar, jam ... if we want to make salted only remove sugar from the dough and add more salt and maybe a little pepper. When salted it is best to throw the ingredients (eg ham and cheese) in the pan for them to get temperature. As Julia Child would say: Bon appétit!