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| Crepes |
Basic crepe ingredients:
- 100 g flour, sifted for smooth
- 3 large eggs, beaten
- 175 ml of liquid milk
- 75 ml of water
- 2 tablespoons unsalted butter liquid
- 1 / 8 teaspoon salt
- Butter or margarine or oil to griddle spread
Contents:
Depending on the type of crepe made
How to Make French Crepes:
Put flour and salt in a bowl, make a hole in the middle like a crater. Enter the beaten eggs and some milk. Stir with a whisk or blender. After the dough is evenly insert the remaining milk, water and melted butter. Blend again until smooth. The result is a bit thin batter. Allow the batter had at least 30 minutes or left in place overnight. Can be stored in a sealed container in the refrigerator.
Heat a non-stick frying pan about 20-30 cm in diameter (flat-stick electric skillet specifically for crepes). If using a regular pan spread the surface with a little butter or margarine or cooking oil. Wait until the surface of the pan a little smoky, a sign that the heat is enough.
Pour batter to taste (50-60 ml) into skillet. If using a regular skillet, shake the skillet to the batter evenly throughout the surface of the pan. If using a special crepe pan using wooden tools to rotate the dough so wide, thin and flat. If any portion of perforated, patched with a bit of dough or roll the dough gets dry yet the hole. For 16 crepes.
- 100 g flour, sifted for smooth
- 3 large eggs, beaten
- 175 ml of liquid milk
- 75 ml of water
- 2 tablespoons unsalted butter liquid
- 1 / 8 teaspoon salt
- Butter or margarine or oil to griddle spread
Contents:
Depending on the type of crepe made
How to Make French Crepes:
Put flour and salt in a bowl, make a hole in the middle like a crater. Enter the beaten eggs and some milk. Stir with a whisk or blender. After the dough is evenly insert the remaining milk, water and melted butter. Blend again until smooth. The result is a bit thin batter. Allow the batter had at least 30 minutes or left in place overnight. Can be stored in a sealed container in the refrigerator.
Heat a non-stick frying pan about 20-30 cm in diameter (flat-stick electric skillet specifically for crepes). If using a regular pan spread the surface with a little butter or margarine or cooking oil. Wait until the surface of the pan a little smoky, a sign that the heat is enough.
Pour batter to taste (50-60 ml) into skillet. If using a regular skillet, shake the skillet to the batter evenly throughout the surface of the pan. If using a special crepe pan using wooden tools to rotate the dough so wide, thin and flat. If any portion of perforated, patched with a bit of dough or roll the dough gets dry yet the hole. For 16 crepes.
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