Kölsch – French Crepes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour, sifted
- 4 egg (s)
- salt
- 3 tablespoon sugar
- 30 g butter, melted
- 2 tablespoon rum
- 100 g milk
- 100 g mineral water
- 100 g beer, Kölsch (choose the type accordin to your taste)
Print Recipe
Pin Recipe Instructions
- Make a well in the flour. Add eggs, salt, sugar, butter, rum and beat in the middle until everything is mixed.
- Gradually add the remaining ingredients and beat everything for at least 3 minutes. If the dough is too firm, you can add more of one of the liquids, depending on your preference, until the dough has the desired consistency. It should be a little more liquid than solid.
- It is best to leave it covered in a cool place for at least 2 hours before baking the thin crepes.
- The best thing to do is to rub the pan with a greased cloth and not let it float in the oil. This is how the crepes turn out perfectly!
- Serve the crepes with chocolate cream, cinnamon sugar, compote, jam, etc.
- If you leave out the sugar and use more salt, pepper and other spices if you like, hearty crepes are baked that can be filled with ham, cheese, etc.!
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