Carrot Halwa (Gajar ka halwa)

Ingredients:5 cups of shredded carrots,1¼ cup of sugar,4cups of milk,¼cup of clarified butter(ghee),1 teaspoon of cardamom powder(elaiti),Cashew nuts,grated coconut.

Method:  In a pan, add some ghee (approximately 3 tablespoons), add the shredded carrots, and let them cook for 10 minutes until the colour of the carrots changes.  Add in the milk, let it boil. The carrots should absorb all the milk after few minutes. Keep stirring. After 20 minutes, add the sugar, mix well. Let it cook for 10 minutes until the mixture thickens. Add the ghee, the cardamom powder and chopped cashews. Cook for 10 minutes more. Meanwhile, grease a tray. When the halwa is ready, place it on the greased tray. Leave to cool for few hours. You can place it in the refrigerator, to be able to cut into shapes later on. Or once the halwa is already cooked, you can simply have the halwa warm. Decorate with grated coconut and cashews or almonds.

Delicious Nankhatai Biscuits -Easy Recipe

Ingredients : ¼ cup semolina(sooji),½ cup gram flour,1 ¼ cup of all-purpose flour, 1 cup of powdered sugar(icing sugar), 1 teaspoon of cardamom powder,1 teaspoon of baking powder, a pinch of baking soda, 1¼cup of melted ghee,1 tablespoon of chopped pistachios(to add in the mixture), Sliced pistachios for decoration. 

P.s : I used yoghurt Cup to measure the ingredients. 

Method: Mix all the dry ingredients. Add the melted ghee to the mixture, mix everything well. Make a smooth dough.  Let it rest for 5 minutes. Meanwhile preheat your oven to 160°C and grease a baking tray (I have placed an aluminium foil (you can use parchment paper instead of you want) on my tray and I have greased it with a little amount of ghee). Make small round shape with the dough and place them on the baking tray. Make a small dent in the centre and add the sliced pistachios on each nankhatai biscuit. Bake for 15 minutes .While the biscuits are in the oven, I have let them bake for 10 minutes on the bottom surface, then I have turned off the heat for the bottom surface (to avoid the biscuits from becoming darker) and i have turned on the heat for the top surface for 5 minutes only (that’s how the cracks are formed) and the Nankhatai biscuits are ready. Voilà, it’s very easy. They taste awesome. 

Taro Fritters (Gâteau Arouille)

Ingredients: 400g of taro, 1 ½ tablespoon of ginger paste, 1 ½ tablespoon of cornflour, ½ teaspoon of salt, 1 ¼ tablespoon of sugar.

Method: Peel the taro roots and grate them. Add the grated taro in a large mixing bowl. Add the ginger paste, salt, sugar and corn flour. Mix everything well.  Shape the mixture into small round shape. Heat oil in a deep frying pan and deep fry the taro balls until golden brown in colour. When done, drain well on absorbent paper.You can have them with spicy chutney or chili sauce. They taste amazing.

Mauritian Banana Fritters

Ingredients: 6 ripe bananas, 1 cup of flour (you can add more depending on the consistency of your batter), ½ teaspoon of vanilla extract, ¼ cup of sugar, 3 tablespoons of water, ½ teaspoon of baking powder, Oil for frying

Method:Firstly in a large bowl, peel the bananas and mash them well.Sift the flour and the baking powder. Add the flour and baking powder in the bowl of mashed bananas. Add the sugar.Mix well. Moreover, add the water and the vanilla extract to the mixture.Mix everything. The batter should be smooth. In a pan, heat oil over medium heat and scoop the batter with a large tablespoon and fry until they turn out golden brown in colour.

Voilà! Yummy banana fritters are ready.

Sweet Vermicelli Cake

Ingredients: 275 g vermicelli, 60 g of ghee, 1 ¼  cup  of sugar, 1 small cinnamon stick, 6 cardamom pods,1 ¾ cups of liquid milk, raisins, ¼ cup of sliced almonds, 5 tablespoons of  dessicated coconut.

Method: Grease a tray and place aside. Meanwhile, in a pan, roast the vermicelli over low heat until it turns slightly darker. After few minutes, remove from heat and set aside to cool. In another pan, add the ghee, almonds, raisins, cinnamon stick, cardamom pods and stir all for 1 minute. Add the liquid milk, let it boil. Add sugar, mix well and add the vermicelli. Cook well, until the vermicelli absorbs all the liquid. If required, you can add some more liquid milk.  When cooking is done, pour the mixture in the greased tray, leave to set for 2 hours. Garnish with grated coconut and sliced almonds. After few hours you can cut them in square shape. I apply some ghee in the knife edge so that cutting can be easily done.

Voilà the sweet vermicelli cake is ready!

Milk Peda

Ingredients:  Sweetened condensed Milk (approximately 200g) 1 ½ cup of milk powder, 3 teaspoon of ghee (if you don’t have ghee, you can use unsalted butter, but it tastes best with ghee though), a pinch of saffron  thread dissolved in 1 ¼ tablespoon of warm milk, 1 ¼ teaspoon of cardamom powder, you can use almonds, grated coconut, raisins or pistachios for decoration. I had used grated coconut and raisins.

Method:  In a microwave dish, mix together the condensed milk, milk powder, and ghee (clarified butter). Cook in the Microwave for 2 minutes. Take it out (use a kitchen towel to hold the microwave dish), Stir the mixture well, and Cook for another 2 minutes. Take it out, again be careful. Next, you shall add the saffron and the cardamom powder, mix well.  Cook for 3 minutes in the microwave. When done, place aside, let it cool down a bit. After 15 minutes, knead the mixture well with your hands, rub some ghee in the palm of your hand, and roll into round shape.  Make a small dent at the centre of each peda, you can add raisins/pistachio, or almonds on top of the pedas. Then spread some grated coconut on top. Delicious, milkylicious Pedas are ready. They taste amazing.

If you have any questions, write them in the comment section. I shall reply to you soon.

Sesame Seeds Balls (Mauritian Gâteaux Zinzli)

Ingredients: 2 ¼ cups of flour (I use all-purpose), 6 tablespoons of milk powder, 1 ¼ teaspoon of baking powder, 1teaspoon of cardamom (elaiti) powder, 1 cup sugar, 3 tablespoon of melted butter, you will also need liquid milk to make the dough (I don’t have any exact measurement, as you need to add the milk gradually until you get a smooth dough), 3 tablespoon of sesame seeds.

Method: Put the 3 tablespoons of sesame seeds in a little bowl of water. Leave for few minutes, then remove the water and place the sesame seeds on a plate. Next in a large bowl mix the flour, milk powder, baking powder, cardamom powder, sugar and butter in a bowl. Add liquid milk gradually until you get a smooth dough. When done, make small balls with the dough, roll each small ball on the plate of sesame seeds. Heat oil in a pan; fry the balls over medium heat. Once they turn into a brownish colour, they are ready.  

You can have them with a cup of hot tea, coffee, or any other drink of your choice. Nevertheless, they taste great with a cup of tea.

 

Mauritian Napolitaines (biscuits with jam filling and coated with icing )

Ingredients for the biscuits: 400g of flour (all-purpose), 250g softened butter (cut into small square pieces), ½ teaspoon icing sugar, ½teaspoon salt.  You will also need jam for the filling.

Method: Sieve the flour with the icing sugar and salt. Then, add the cubes of softened butter gradually, do the rubbing-in method with all the mixture. (Meaning you work out the dough ONLY with your fingertips and thumbs take small amounts of the mixture and rub them together. (If you don’t know about rubbing-in method, google it so that you can do it properly and your dough will be a nice one). Moreover, keep rubbing in until the mixture looks like breadcrumbs. When the mixture is well incorporated, bring everything together to form a dough. Then roll the dough to a thickness of about 1 cm (not to thick, not too thin). Then use a cookie cutter or anything to make any shape u want. Place a greaseproof paper on a baking tray. Place each biscuits on the tray. Bake at 170°c for 10 minutes. Don't let it become Brown; it should be '' beige'' in colour. 
You should do even number of biscuits, as you will need to pair them later on after you add the jam filling.
Once baking is done, place the tray aside. Leave to cool. Meanwhile, prepare the icing for the biscuits topping. 

For the icing (glaçage): you will need 300g of icing sugar, a little bit of water, and red food colouring. (Or you can use any colour you want for the food colouring).

Method for the icing: Mix well; it should have a cream-like texture. It should not be too liquid, not too thick. Hence, i add very little amount of water. I add more icing sugar, so that the icing when mixed with little amount of water can be of an appropriate texture in covering the biscuit.When done with the icing, take one biscuit, add a teaspoon of jam (whichever fruit jam you like) and take another biscuit, stick both together with the jam.  Take a rack, place the biscuit on top, and pour over your icing, or you can simply take your biscuit and dip it in the icing mixture.  Leave them on a rack to cool.

You are done! You can make these on any occasions. They taste divine.

Tasty Peanut Butter Cookies

Ingredients :1cup of  peanut butter,1cup packed brown sugar(approximately 200g), ¼  cup white sugar,1cup butter softened (200g), 2eggs,½ teaspoon baking soda,½ teaspoon baking powder, 1½ teaspoon vanilla extract,2¼ cups of  flour.

Method:  Whisk together the peanut butter, butter and sugar together, until you have a creamy texture. Moreover, add the eggs, one egg at a time. Beat the mixture well. Then add the baking powder, baking soda and vanilla extract. Mix well. Add in the flour gradually, and mix well to obtain good consistency dough.

Place the dough for 15 minutes in the fridge (your cookie will turn out perfect). When done, take small dough and roll into balls (you can then roll them in sugar, crushed nuts, or any other extra ingredient –this is optional). Then you flatten the cookies, and using a fork, make a criss-cross pattern. Place a greaseproof paper on a tray. Bake the cookies at 200 degrees for 7 minutes or you can even adjust depending on the type of oven you use.

You will obtain a large batch of cookies. You can store them in an air-tight container, and can be eaten only within few days.

Voilà! Bon appétit. If you have any questions, feel free to write them in the comment section.

Mauritian Boundias (Boondis)

Ingredients : 1 cup besan (gram flour, also known as chickpea flour) ,1 ½ teaspoon of semolina(sooji),1 teaspoon of ghee (melted),a pinch of  yellow food colour (or a pinch of turmeric powder), a pinch of baking powder,  ¾  cup of water.
Ingredients for syrup : 1 ½ cup sugar, 1 cup water, 1/4 teaspoon cardamom powder,¼ teaspoon of Rose water.

Method : Boil the water and sugar in a pan on medium heat, stir well to dissolve the sugar, lower the heat, add the rose water, the cardamom powder, and stir again, let it simmer for  3 minutes ( but keep stirring). Turn the heat off.
Aside,in a large mixing bowl, mix together the besan, the pinch of turmeric powder, a pinch of baking powder, and the semolina. Add water slowly and make a smooth batter.It should have no lumps. Then add the ghee and mix it well.
Now, heat the oil in a frying pan over medium high heat. After few minutes, check the oil before frying by dropping a pea size of the besan batter into the hot oil (be careful to avoid getting burned). Hold the ladle strainer with holes about 2 inches (neither too low,nor too high) above the oil over the center of the frying pan and pour some of the batter onto the ladle. The batter will start dropping through the holes into the oil. (Remember your batter should be smooth enough, to be able to drop through the ladle strainer holes). Fry the boondies till you get a light golden colour. When done, place them on a napkin to absorb excess oil. Then place them into the syrup for 2 mins, then remove them and place the boondies in a bowl. Moreover, before making the next batch of boondies, wipe your ladle so that you pour your batter, it can go through into the pan. Repeat the process of making the boondis/ boundias and when done add the boundias to the syrup. Let them soak in for few minutes again, repeat the process until you are done with the batter.

Voilà , you are done! You can add grated coconut on top, they taste great. (You can even make Laddoos with these Boondis).

Delicious Karanjis/Gujiyas

Ingredients for the dough: 1cup(150g)All-purpose flour, ¼ cup semolina(sooji),1 tbsp melted Ghee(or you can use oil) ,Pinch of Salt, 1/3 cup of Warm milk to knead.

Ingredients for the filling: 1 cup (75 g) dry/grated coconut, ¾ cup powdered Sugar/ or jaggery, ½ tsp Cardamom powder, 2 tsp Poppy Seeds (if you don’t have, it’s fine), 2 tbsp mixed nuts (finely chopped) and raisins.

Method: Firstly, prepare the dough. In a large mixing bowl, add the semolina, the all purpose-flour and salt. Combine everything well. Add the ghee and mix. Then gradually add the milk to make a dough of medium consistency. When done, cover with a plastic wrap and place aside for half an hour. Meanwhile, in a pan, add the poppy seeds, cook for few seconds, when done remove it and place aside. In the same pan, add the dry coconut and cook till it turns out a little bit light brown in colour, then add the poppy seeds, cook for few more  seconds, Mix in the nuts, raisins(if you want),cardamom powder and then add the sugar(or jaggery).

Next, take the dough, make small balls. Take one ball, roll it into a circle, add one tablespoon of the coconut filling, and with your fingertip, rub some milk around the corner. Bring one end of the circle over the top, joined with the other end. Press it well with your fingertip, and press down with a fork. Do the same with the rest, and deep fry till they turn out a bit light brown in colour.

Voilà !Yummy Karanjis/Gujiyas.

Mauritian Delectable, Spongy Rasgullas

Ingredients: 1 cup milk powder,¼cup All Purpose flour (plain flour), 3 tablespoons unsalted butter at room temperature, 1/4 cup room temperature liquid milk to make the dough, a pinch of baking soda. Oil for frying.

For the syrup: 1 ¼ cup of sugar,1 ½cup water, 1 teaspoon of Rose water(optional),6 cardamom pods(sliced it slightly), some threads of saffron.

Method:Firstly,prepare the syrup.Furthermore,in a large pan, add the water, sugar,a teaspoon of rose water, cardamom pods, saffron strands and bring everything to boil on low flame.Let the syrup boil for 4 minutes to completely dissolve the sugar.When done, turn off the heat.

Now for the rasgullas:In a large bowl, mix together the milk powder, the flour and the baking soda. Then add the melted butter and mix everything well. Add the liquid milk gradually to make soft dough. Let the dough sit for a few minutes. Grease your palms with butter/ ghee and knead the dough. Make small balls. Fry the Rasgullas in a pan on medium heat, check them constantly, let them fry for 3 to 4 minutes.

P.S: When done, place the rasgullas aside, let them cool down for a few minutes before placing them into the syrup.

Leave the rasgullas in the syrup for 20 minutes.

Voilà! Delicious Rasgullas are ready!

Mauritian Roth Recipe (a form of offering made especially on the occasion of Navratri)

Ingredients:  1 cup of all-purpose flour, 1 ½ cup of milk powder, ¾ cup of sugar, 1 ¼ tablespoon of melted ghee, water to make the dough, ½ teaspoon cardamom powder, 1 teaspoon of anise seeds,  oil for frying.

Method: Mix together the flour, milk powder, sugar, cardamom powder and anise seeds in a large mixing bowl and make a small well in the centre, add the melted ghee.  Do the “rubbing-in method” with the ghee and the dry ingredients with your fingertips until the mixture looks like crumbs. Moreover, add water gradually until the mixture comes together as a soft dough. Leave dough to stand for 10 minutes before dividing into small round shape. Flatten the small round-shaped dough. Add them in the pan; let them cook until they turn brownish in colour on both sides.

You can cook these anytime you want. They take less time and are very easy to cook. They taste great with a cup of hot tea.

Eggless Nutella Whoopie Pie

Ingredients:  One cup of all-purpose flour,  ¼ cup of cocoa powder, ½ tablespoon of baking powder, ¼  tablespoon of baking soda, ½ cup of sugar, 100g of unsalted butter ( room temperature) ,½ cup of buttermilk, 2 teaspoons of vanilla extract, a pinch of salt

Filling: Huge amount of Nutella 

Instructions: Preheat the oven at 180*C and line a baking tray with parchment paper. In a large bowl sift together flour, cocoa powder, baking powder, baking soda and salt and put aside.

In another bowl beat the butter and sugar together until light and fluffy.Other wise you can use your electric hand mixer. Add vanilla extract and beat well. Moreover, alternately add the dry ingredients and buttermilk. Fold in all the ingredients and mix the batter well.

Scoop out the cake batter, using an ice-cream scoop, on the prepared baking tray (spacing each about 2 inches apart). Bake for about 7 to 10 minutes.

When done place on the wire rack to cool.

Add nutella on the flat side of the whoopie pie and top with the soft cookie. And you can make your whoopie pie taste more awesome by adding drizzle of melted chocolate or whipped cream on top.

Nutella Swiss Roll/ Nutella Roulade Recipe

Ingredients: 100 g plain flour, 100 g confectioner’s sugar, 3 eggs, 2 teaspoon of vanilla extract.

Filling: You can use Jam, or whipped cream or Nutella with grated coconut (I used Nutella and grated coconut).  Icing sugar for dusting (topping)

Instructions: Firstly beat together the eggs and sugar in a bowl until the mixture has the creamy consistency. It will take about 5 to 7 minutes to get the sugar and egg mixture to the right consistency.Add in the vanilla extract. Mix well until it looks like a creamy mousse texture.  Next, sieve the flour into the bowl and fold the flour in using a spoon.

Now grease and line a baking pan with baking paper. Pour in the mixture and spread evenly in the pan. Bake at 180°C for 10 minutes.

Place a large piece of baking paper on a flat surface and dust with icing sugar. Turn the sponge out onto the paper and remove the parchment paper from the sponge cake. Trim the edges with a sharp knife.

If you are using Jam, warm the jam and spread it evenly onto the sponge. If you are using Nutella, you can directly spread the Nutella and grated coconut. Moreover, starting at the end, roll the sponge up using the parchment paper. Once the sponge is rolled, hold it with the seam on the bottom for a minute.Trim both ends and place the roll on a wire rack. Allow it to cool completely. You can dust with icing sugar before serving.

Luscious Eggless Red Velvet Cake

Ingredients: 1 ½ cup flour (all purpose) , ½  tsp salt, ½ teaspoon red food colour powder, 1 teaspoon cocoa powder , ½  cup sugar , ½ cup butter, ¼ cup yoghurt, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ½ teaspoon vinegar.

For the Frosting:, you will need: 425g cream cheese (softened to room temperature), 110g unsalted butter (softened to room temperature), 400g confectioners' sugar, 45 to 50 ml milk, and 3 teaspoons vanilla extract.

Instructions: Firstly preheat your oven to 180°C. Grease a baking tray well and put aside. Moreover in a bowl mix together salt and flour. Next, take another small bowl mix together the cocoa powder and food colour. In a 3^rd bowl, cream together butter and sugar until light and fluffy. Now add the food colour and cocoa mix to the butter and sugar cream and beat until well incorporated. Furthermore, add in the yoghurt and vanilla extract. Beat until well incorporated. Gradually add the flour mixture and beat everything to combine. In a small bowl take the baking soda and mix with the vinegar. And add it immediately to the batter and beat until well incorporated. The dough will become fluffy and light. Pour batter in your well greased baking tray. Bake for 20 to 30 minutes (check after 20 mins, prick with a skewer, if it comes out clean, turn off the oven. Let the cake cool down and then flip it on a plate J

Procedure for the Frosting: In a large bowl, beat the cream cheese and butter together on until smooth.  Then add the confectioners’ sugar and the milk. Beat for 2 to minutes. Add in the vanilla extract. Beat on high speed for 2 minutes. Taste the frosting. If you want it more sweet, you can add a bit more of the confectioners’ sugar. If it’s too sweet, add a pinch of salt and give it a quick whisk.

After having decorated your cake with the frosting, you can add grated chocolate on top :)

Voilà J

Easy Recipe for Delicious Kalakand Barfi

Ingredients:500g of Ricotta Cheese, 1 can of sweet condensed milk,1/2 teaspoon of Rose water,1/2 teaspoon of cardamom powder, 2 tablespoons of chopped almonds.

Instructions: In a microwave square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well. Cook in the microwave for 5 minutes uncovered. Now take it out and mix well. Place it back in the microwave 4 more minutes, uncovered. Take out and mix. Microwave for 2 minutes, covered. Take out and mix. Microwave for another 2 minutes covered, take out and mix. Microwave for another 8 minutes, uncovered taking out and stirring every 2 minutes. Once done, mix well. Add in the cardamom powder and rose syrup and mix again.  Microwave for another 2 mins. Take it out. In the dish itself, press down and flatten the mixture.
Sprinkle chopped Almonds on top and press them down. Cover and allow to set either in the refrigerator for 3 hours.

Ultimately you can cut them into whichever shape you want. It’s a very easy recipe and it tastes milkyliciously great :)

P.S: I have added grated chocolate on top :) They taste super yummy:)

Semolina/Sooji Ladoos (Mauritian Oundé)

Ingredients: 150g semolina,1 cup sugar,1 cup water,2 teaspoon vanilla extract, 1 teaspoon cardamom powder, 5 tablespoon grated coconut.

Instructions: Roast the semolina in a pan over medium flame for 5 to 7 mins until it turns a little bit brownish in colour.

Next, make the syrup by adding the water in a pan, add vanilla extract, and sugar. Stir until the sugar is well dissolved.

Now,pour the syrup in the semolina over medium flame. Stir continuously until all the semolina and the syrup are well mixed. Turn off the flame. Put the mixture aside for 2 mins. When still warm, start making small balls and roll into grated coconut on a plate.

They taste super yummy J

Fluffy Easy Pancake Recipe (veg)

Ingredients you will need:1 cup all purpose-flour, 1 tablespoon baking powder,1/4 teaspoon of salt, 1 ½ cup of milk (soy milk if you want), 1 ½ tablespoon of cooking oil, 3 tablespoon of sugar, 1 teaspoon of vanilla extract.

Instructions: You should combine all the ingredients in a bowl. Mix well; you can use a hand whisk. Then lightly grease a pan over medium heat (use butter to grease, it gives a good flavour to the pancake), and pour a ladle of the batter into the pan.

Cook till the top begins to bubble up, and then flip it so that the other side is cooked as well. After one min, remove from pan and proceed till the rest of your batter is finished.

Serve with Nutella, maple syrup, fruits, whipped cream, Greek yogurt, etc.

Delectable Fluffy Pancake (non-veg)

Ingredients you will need:1½ cup buttermilk (you can buy it in supermarket, in French it’s called ‘’lait fermenté’’), 1 egg, 1¼cup self-raising flour, 3 tablespoon melted butter, 1 teaspoon baking soda,1 teaspoon baking powder,2 teaspoon vanilla extract,3 tablespoon of sugar, pinch of salt.

Instructions: You should combine all the ingredients in a bowl. Mix well; you can use a hand whisk. Then lightly grease a pan over medium heat, and pour a ladle of the batter, Cook till the top begins to bubble up, and then flip it so that the other side is cooked as well. After one min, remove from pan and proceed with the rest of the batter.

Serve with Nutella, maple syrup, fruits, whipped cream, Greek yogurt, etc. They taste great :)

If you have any questions, you can post your questions in the comment section, i will reply you soon :)

Caramel Custard Flan Recipe

Ingredients you will need:1 Can Evaporated Milk (Carnation can), 1 Can Condensed Milk, 3 Eggs, 2 Teaspoon of Vanilla Extract, 1 teaspoon of Lime zest, a pinch of salt.

Ingredients for caramel: 1/2 Cup Sugar, 1 ½ cup of water

Directions: Firstly melt the sugar in a saucepan over medium low heat. Then transfer the melted sugar to a glass baking dish. 

Allow the caramel to cool down. It will solidify. Meanwhile, whisk the 3 eggs. Then whisk in the vanilla extract, pinch of salt, lime zest, condensed milk and evaporated milk. Before pouring the mixture over the caramelized sugar, I will advise you to strain the flan mixture first. It makes the flan more smooth. Then pour the flan mixture over the caramelized sugar in the baking dish.  

Moreover place the baking dish in a larger glass baking tray.  Fill up the larger baking tray half way with boiling water. Preheat oven to 350º F or 180º C. Then bake the flan for 30 to 40 minutes. 

When it’s done, let it cool down before removing the baking tray and baking dish from the oven. This will prevent you from burning your hand. Don’t forget to use a kitchen towel and oven gloves while removing the tray of water and the flan baking dish. When the oven is no more hot, remove the flan and allow it to cool down aside. Ultimately keep the flan in refrigerator for at least 2 hours. This will help it to set.

Eventually using a sharp knife, separate the flan from the baking dish. Flip the flan on a plate and serve cold. Voilà J  Decorate with strawberries, berries,whipped cream,etc.

P.S : I made the heart-shape flan slice with heart-shape cookie cutter J You should let your flan cool down first before doing it.

Easy ‘’French Crêpes’’ Recipe

Ingredients you will need:1 cup (about 140 grams) all purpose flour, ¼  teaspoon salt,3 tablespoons (35 grams approximately) granulated white sugar,2 large eggs, 1 ¼  cup (300 ml) milk (room temperature), 2 ½  teaspoon pure vanilla extract,2 tablespoons (30 grams) melted butter (room temperature).

Method:In a large bowl whisk the flour with the sugar and salt. In a separate bowl whisk the eggs and then stir in the milk, vanilla extract and melted butter. Make a well in the center of the dry ingredients and then gradually pour in the egg mixture, whisking it until combined and smooth. Strain the batter if necessary to remove any lumps. (The batter should normally have the consistency of light cream.) Cover and let sit at room temperature about 20 minutes.

Now heat a non stick pan over medium heat, lightly butter the pan. (Butter has a nicer flavor than oil and it helps in making the crepes more brown, nevertheless you can use oil if you want). Lift the pan from the heat and, using a laddle of the batter, pour into the center of the hot pan. Tilt and swirl the pan so the batter forms an even layer .Cook until the edges of the Crêpes start to curl and the top looks almost dry (about 1- minute). (Use a spatula to flip the crepe)...The bottom of the Crêpe will have a golden brown lacey pattern. Moreover flip the Crêpe and continue to cook for about 30 seconds or until you have brown spots over the surface. Remove from heat and place on a plate. Continue to cook until all the batter is finished and stack the Crêpes. 
Voilà! You can have them with delicious Nutella, speculoos spread, whipped cream, jam, sugar or with any fruits you want.