Valdostan Crepes

To prepare the crepe batter, sift 125 grams of 00 flour into a large bowl. Add 2 grams of fine sea salt. In a separate bowl, whisk the 120 grams of eggs with 250 grams of milk until well combined.

Gradually add the wet mixture to the 00 flour, whisking constantly to avoid lumps. Melt 20 grams of unsalted butter and stir it into the batter. Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes.

While the batter rests, prepare the béchamel sauce. Melt 30 grams of unsalted butter in a saucepan over medium heat. Add 30 grams of 00 flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.