Pour the 2 flours into a bowl, make a well in the center and pour in the 3 eggs and sugar and mix. Once the mixture is well combined, pour the milk little by little while stirring well. Strain the batter through a fine sieve and let rest for 1 hour. In a hot and well-oiled pan and pour a ladle of batter and cook on each side.
Chef Patrick's Comment
Good recipe that can be eaten outside of Candlemas time.
For the crepes I rather add a beurre noisette to the batter instead of oiling the pan, it gives a nice hazelnut flavor.
But everyone has their own tastes and that's for the best.
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