Mix the flour, cornstarch, baking powder and salt in a bowl, then add all the other ingredients and mix well. If there are lumps, strain the dough through a sieve. The dough should not be `foamy`, so just stir it well, do not whip.
The size of the glass for milk and water allows you to vary the dough: the larger - the more liquid, which the dough can handle well! You can use the dough immediately, but you can also let it stand for a while.
I myself use a crêpes maker with a diameter of 35 cm and get 10 large crêpes from the dough, with a pan or a crêpes iron for dipping it will certainly be more.
This recipe was given to me by my French pen friend 30 years ago and since I`ve never found a better one, I finally wanted to discontinue it.
The recipe is more complex than others - but it`s worth it! I`ve never eaten better crepes.
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