Sweet crepes
calories: medium
category: Basics
cost: low
difficulty: medium
preparation time: 30
Ingredients
Flour 125 gr.
Milk 250 gr.
Butter 30 gr.
Eggs 2
Liqueur as required
Sugar 2 tablespoons
See our
Wine Tips
for your meals
Milk 250 gr.
Butter 30 gr.
Eggs 2
Liqueur as required
Sugar 2 tablespoons
See our
Wine Tips
for your meals
Preparation Break the eggs into a bowl and add the sugar. Mix in the flour and lengthen with a cold milk, the liqueur and the butter melted in bain-marie. Heat a small non-stick pan greased with butter then pour a ladle of the mixture to form a thin layer on the pan.
Fry on both sides then lay it on a plate. Go on until there is no mixture left putting the crepes one on top of each other divided by pieces of oven paper. The Chef's tips You can freeze the crepes one on top of each other divided by pieces of oven paper, in this way you can use as many as you need whenever you like. They can be kept in the freezer for one to two months. Curiosity Crepes can be used for salty dishes or sweet ones such as the famous Crepes Suzette flavoured with orange.
Fry on both sides then lay it on a plate. Go on until there is no mixture left putting the crepes one on top of each other divided by pieces of oven paper.
