Crepes-evelyne cohen's recipe

Yield: 1 Servings

Measure Ingredient
125 grams Flour
¼ litre Cold milk
2 Whole eggs
1 Spoon sugar
1 pinch Salt
1 teaspoon Oil

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

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