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| Traditional Crepe Batter |
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| INGREDIENTS |
1 ltr milk (4.23 cups)
500 g flour (17.64 oz)
8 whole eggs
80 g butter (2.82 oz)
salt |
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| METHOD |
• In the center of the bowl put the flour, the eggs, and whip them
together while adding the milk.
• When the mix reaches the consistency of pancake batter, strain it
with a thin strainer.
• Melt the butter and add it to the mixture.
• Let the mixture stand for half an hour before cooking it in a hot pan.
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