Crepes-evelyne cohen's recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Flour |
| ¼ | litre | Cold milk |
| 2 | Whole eggs | |
| 1 | Spoon sugar | |
| 1 | pinch | Salt |
| 1 | teaspoon | Oil |
Directions
My daughters favorite dinner. Serve with cinnamon / sugar or maple syrup or jam....
In a blender, mix the milk and the flour, add the eggs, then the other ingredients.
Heat a little vegetable oil or margarine in a crepe pan.(mine is Tefal resistal).
Pour very small amount of batter, tilt the pan so the batter covers the base thinly and evenly.
Cook over high heat for about 1 minute, until lightly browned underneath.
Turn with a palette knife and cook the opposite side 30 sec. Remove to a plate, and keep warm above a pan of boiling water.
For a fleichig dinner, I use water instead of milk, and serve fried onion+mushrooms on folded crepes. Posted to JEWISH-FOOD digest V97 #147 by "Viviane & Israel Barzel" <i_barzel@...> on May 2, 1997