Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Pancakes >> Crepes 22

Print this Recipe    Crepes 22

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.