Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 6 tablespoon flour
- 250 ml milk
- 3 egg (s)
- 1 teaspoon salt
- 65 g butter
Print Recipe
Pin Recipe Instructions
- Mix the flour with the milk. Add the eggs and stir in the salt. Melt the butter and add it. Mix everything into a creamy, slightly runny batter. Place the dough in the refrigerator for about 1 hour to swell.
- Heat up a crepe pan and add a ladle of batter. Spread the dough evenly in it. When the batter is dry and bubbling, turn it over. Take the crepe out of the pan and roll it up. Repeat this process until the batter is used up.
- Cut the crepe rolls lengthways once. Cut thin strips approx. 3 mm wide from the cut crepe rolls.
- Use the strips as a soup insert. They are also suitable for freezing.
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