Ingredients:
pint of milk 250 g flour 50 g
butter 4 eggs 1 tablespoon sugar or 2
1 c / c
salt and a splash of cognac or Cointreau (1 or 2 tablespoons soup approximately)
The amount of salt or sugar can be varied as will be set for a savory or sweet filling. (I have made sweet with sugar) Development
prepare the dough for two hours before standing. In a large bowl mix flour, eggs, butter cream or ointment, milk, salt or sugar and brandy, mix well with the rods to obtain a homogeneous thin cream. Can also be done with the mixer, (important to leave no lumps) We cover the bowl and reserve in refrigerator for at least two hours.
crepes are made in a nonstick pan that is greased with butter So
mass must be (PHOTO TAKEN AND PRESCRIPTION OF http://www.gastronomiaycia.com/fotos/crepes/crepes1.jpg/ampliar
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