A successful recipe of easy and inratable pancake batter, according to Pierre Hermé, perfect, greedy, light and soft.

Ingredients
2 whole eggs
10 g of butter
100 g of flour
1/2 vanilla bean or 1 teaspoon vanilla extract
2.5 g (1/2 teaspoon) fine salt
25 cl whole milk
30 ml (2 tbsp.) water
15 ml (1 tablespoon) orange blossom water
Preparation
Split the vanilla bean in half and scrape out the seeds. In a bowl, beat the eggs into an omelette. Melt the butter in a saucepan or in the microwave.
Put the sifted flour in a large bowl. Mix in the vanilla seeds or vanilla extract, eggs and salt.
Mix with the milk and water.
Add the melted butter and possibly the orange blossom water, mixing well. Let stand for at least 2 hours at room temperature (20°C). When ready to use, thin the dough with 10 ml of water.
Heat a non-stick frying pan once hot, butter it lightly then pour a small ladle of pancake batter and rotate the pan to distribute the batter then cook for 1 to 2 minutes, loosen the edges with a spatula then turn the pancake on the other side to cook it.
Place the cooked crepe on a plate and cover it with a glass bell or another plate so that the edges do not become dry in the air.
Continue this process until you run out of pancake batter. Serve the pancakes with the topping of your choice: chocolate spread, honey, jam, sugar, etc.