Crepes made with a custard, milk batter always come out especial - thin, tender and aromatic. Serve them with favorite jam, sour cream, toppings and syrups. Or you can stuff them with a mince, fish, cottage cheese, mushrooms or veggies.
Ingredients:
• milk - 225 ml
• wheat flour - 150 g
• boiling water - 225 ml
• eggs - 2
• sugar - 50 g
• vegetable oil - 5 tbsp
• butter - 30 g
• salt - ½ tsp
You will need:
• pan
• bowl
• blender or whisk
• spatula
Preparation:
1. Beat the eggs well, add the sugar and salt and keep beating until stiff peaks.
2. Add the milk and sieved flour, mix well until smooth.
3. Add gradually the boiling water into the batter keeping whisking, add 4 tbsp of vegetable oil and mix well.
4. Leave the batter for 15 minutes.
5. Heat a pan well over medium heat, brush with vegetable oil and pour a dose of the batter into a thin and even layer. As soon as the crepe edges become golden, slide neatly with a spatula under the edges around, pick up one side and flip the crepe, brush with some butter. Fry on other side until golden for about 30-40 seconds over medium heat.
6. Before baking next crepe heat the pan, oil it and go pouring some batter.
7. Serve the crepes hot with favorite jam, sour cream and other toppings or make some preferred filling with meat, fish, cottage cheese and salmon, mushrooms or veggies.
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26 фев 2020
