Crêpes – a basic recipe
Today, an easy but delicious recipe: crêpes for lunch. A variation to the Dutch Pannenkoek, thinner though, whereas it becomes a lighter dish and is very delicious in summer.
Ingredients
- 240 ml water cold
- 240 ml milk cold
- 4 eggs size L
- ½ teaspoon salt
- 190 grams flour
- 4 tablespoons butter melted
Instructions
- Mix water, milk, eggs and salt in a bowl.
- Add the flour and melted butter and put the mixer on high speed for another 2 minutes until the batter is smooth.
- Put the batter in the refrigerator for at least 2 hours.
- Take a frying pan with a bottom of about 17-18 cm diameter and pour ¼ cup (60 ml) in the middle of the pan. Quickly swirl the pan around, covering the whole bottom with the batter.
- Place the pan on the heat and bake for 80 seconds.
- Loosen the crêpe and turn around.
- Bake for another 30 seconds.
- Serve and repeat until the rest of the batter is done.
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