Crêpes au levain

Leaven crêpes recipe, very light and soft and great for 6 people 25-30 large crêpes

Ingredients:
1 l of milk;
400g of flour;
yeast (fresh or not);
8 eggs; butter;
rum;
salt

Preparing the leaven:
take 100g of flour and 0.4l of milk and mix, then add the fresh yeast into it. If you don't have fresh yeast, buy some dried active yeast, awaken (0.1l of warm water, 1 small teaspoon of sugar and 2 teaspoons of yeast) and use 0.3 of milk instead of 0.4.
Mix very well, then let it wait for an hour at 40° Celsius. the leaven should double its size.

Preparing the crêpe mixture:
Put 300g of flour in a large bowl, mix the salt in, create a well in the flour and pour slowly the milk while mixing (avoid blobs of flour), add the leaven with the same technique. beat the eggs separately and add to the bowl while mixing. Then add 30g of melted butter and the rum (as much as you want). Mix well.

Let it rest for 4 hours at 40°C (temperature at which yeast is active). Mix every hour.

For savoury crêpes, I add some oregano in it, some more salt (one pinch per half litre of mixture and pepper.
For sweet crêpes, add 100g of sugar per half-litre (after the mixture has rested for 4 hours), some vanilla, some cinnamon and rum.

To cook, put a ring to 4 or 4.5/5 let the pan heat up. when it is put a little bit of butter in it, once melted spread it through the pan with a twist of the wrist. Then add some of the mixture and try to make something circular and thin. If the mixture is too heavy, add some water in. If the first crêpes breaks while you turn it, either it was too early or else you need more flour in the mixture