Crepes-Evelyne Cohens Recipe
Ingredients
- 1 Spoon sugar
- 1 pn Salt
- 1 ts Vegetable oil
- 1/4 l Cold milk
- 125 g Flour
- 2 Eggs
Instructions
- My daughters favorite dinner. Serve with cinnamon / sugar or maple syrup or jam…. In a blender, mix the milk and the flour, add the eggs, then the other ingredients. Heat a little vegetable oil or margarine in a crepe pan.(mine is Tefal resistal). Pour very small amount of batter, tilt the pan so the batter covers the base thinly and evenly. Cook over high heat for about 1 minute, until lightly browned underneath. Turn with a palette knife and cook the opposite side 30 sec. Remove to a plate, and keep warm above a pan of boiling water. For a fleichig dinner, I use water instead of milk, and serve fried onion+mushrooms on folded crepes. Posted to JEWISH-FOOD digest V97 #147 by “Viviane & Israel Barzel” on May 2, 1997
