LOCATION: Recipes >> Breads Pancakes >> Crepes 22
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Crepes 22
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Crepes de Bretagne
5 lbs (1/2 litre) flour
3 eggs
1/4 cup (1 cuillere)of oil
1tsp (1 pincee) of salt
1/4 cup (1 verre) of water
17 ounces (1/2 litre) of milk
In a big bowl, place the flour, build a hole in the middle. There,
place the eggs, the salt, oil and water. With a whisk, work
energetically the dough until it becomes a regular mass. Then
and progressively, add the milk, while still whisking the dough.
Rest the dough for one hour The adult part: Place a little amount
of the dough in your steel Crepe pan (or something close), quickly
apply the dough on the whole surface of the pan, with a nice move
of your wrist or with the help of a tool of your choice. Cook
lightly until gold, turn on the other side. The crepe is ready.
Variations:
Replace the water with beer.
Put a little more milk so the dough is smoothly liquid.
Cook all the crepes at one time and reheat them as needed.
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