Light Crepes with Wheat Flour
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g flour, (buckwheat flour)
- 350 g flour, (wheat flour)
- 100 g butter, salted, melted
- 110 g suar
- 3 egg (s)
- water
- 0.5 liter ½ milk
- 5 cl rum
- Butter, for greasing
Print Recipe
Pin Recipe Instructions
- Put the flour in a large bowl. Make a well in the middle and add the well-beaten eggs with the sugar. Mix well, then add a little water and gradually stir in the milk. As soon as the dough is liquid, stir in the melted butter and rum. If necessary, add a little more water. The dough must be so liquid that it can be easily spread in the pan, but must not boil up in the pan due to too much water. It is therefore advisable to let the mixture rest for a few hours before use.
- Once this is done, melt some butter in a pan with a thick bottom over high heat and use a ladle to add the amount of batter that is necessary to cover the bottom of the pan. Fry for two minutes over high heat, turn over, butter and fry for another minute. Serve with sugar, jam, honey, etc.
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