Dissolve the yeast in a tablespoon of lukewarm water, then add the flour, eggs, sugar and dissolved yeast to a mixing bowl and combine. Gradually add the milk and let stand for 30 mins.
Set the crêpe maker to 200 °C and lightly grease the plate with oil. Onto a hot plate, pour half a ladle of batter and spread using the bottom of the ladle until your pancake has a diameter of about 12 cm.
Cook until the batter sets (about 30 seconds)
Flip over and cook on the other side for 30 seconds.
Chef’s tips and suggestions :
Try topping the pancakes with maple syrup, chocolate, butter, sugar, fresh fruit, grated coconut, etc.