Ingredients
-
4 eggs
-
1cup flour (130 g)
-
2 cups milk (400 ml)
-
1 tbsp sugar
-
1 pinch of salt
-
ghee or vegetable oil for oiling pan
Directions
This was my first successful experience of making crepes. I wasn’t good at cooking crepes before and I was scared to make them, actually. I thought that only grannies had a superpower of cooking perfect crepes J But how happy am I to have my friend Yuilia who shared this recipe with me and told me that I would end up with perfect crepes. And I did!
This recipe is a surefire one – you will always end up with thin and tender crepes. And you don’t need to become a granny to succeed J They are good with any sauce or topping as well as sweet or salty filling.
These crepes will reward you with high spirits and delicious breakfast!
Pay your attention: if you follow the instructions in the same sequence, there will be no lumps in the batter right away.
Today's visits: 1.
Steps
|
1
Done
|
Whisk eggs, 1 glass of milk, sugar and salt. |
|
2
Done
|
Stir in flour and mix until smooth. You will get medium batter. |
|
3
Done
|
Add the second glass of milk and mix until smooth. |
|
4
Done
|
Fry crepes in ghee or vegetable oil over medium heat. How to serve: I enjoy dipping rolled crepes into melted butter, just the way we used to do with my granny. Or you can dip your crepes into strawberry conservatives or fill them with berries. My daughter loves filling crepes with cheese and then melt it in a microwave. We also like eating crepes filled with red caviar or salted salmon. Actually there are thousands variations, choose one you like the most! How to keep: Crepes best taste hot. But if you want to serve them later, cool them to room temperature and cover with plastic wrap. Also you can fill them with any filling and freeze. |
