Add the sugar, melted butter, coarse salt and eggs into a mixing bowl.
Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.
Next, stir in the rest of the milk.
Let the dough stand at least 1 hour before cooking.
Cook the crepes on a crêpe maker preheated to 210 °C.
Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.
Chef’s tips and suggestions
Adding the ingredients in the right order is key!
Try adding 2 sachets of vanilla sugar to delicately flavour the dough.
The hotter the plate: the softer your crepe.