It is almost impossible that you have never made crepes or that you have never at least tried to make them. What's inconvenient with their preparation is that you can never be sure how many pieces you will get at the end, even if you follow the recipe literally, especially because all that recipes are instructing you to put exactly "approximately as much of this and approximately as much of that". Here is one recipe in which the word "approximately" won't be used at all, and you will get exactly 20 crepes of medium size. If you get one crepe more or less, it means that you didn't take the adequate frying-pan.
Ingredients for 4 persons
| 3 com | eggs |
|---|---|
| 1 cups | sunflower-oil |
| a pinch | baking soda |
| 20 tablespoons | flour |
| 1 tablespoons | sugar |
| 1 l | milk |
| a pinch | salt |
| 20 g | vanilla sugar |
Prepation of dough
Take 3 eggs and break them into the vessel in which you will make the dough.
Add sugar, baking soda, salt and vanilla sugar (2 bags).
Pour the oil, flour and milk.
Mix the dough using hand-mixer..
You can mix the dough manually but you risk the creating of crumbles. If you still want to do that without a hand-mixer, pour the milk gradually stirring all the time.
Frying of crepes
Pour the prepared dough with ladle into the hot frying-pan.
If you are using teflon pan, fry the crepes without oil.
If the dough is too thick, add some water.
Fry the crepes for a few minutes on each side.
Bon Appetit!
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