4 tbsp
1 tsp
little
little
- Mix all the ingredients in a bowl with a spoon/spatula and add as much water, as it forms a thick, liquid batter. Consistency like that of a cream soup.
-
If there is time, let batter set for 10–30 min.
-
Heat a coated pan over high/medium heat.
-
When pan is ready, pour ⅓ of batter in. Spread batter evenly by tilting the pan to all directions.
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Wait until batter is firm and turn over with a thin spatula. Make sure, the crèpes is not tearing.
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Take finished crèpes out of the pan and set aside. I do not keep them warm. If desired, you can put a lid on it, or place them in the preheated oven.
- Now repeat with the rest of the batter.
How
to
to
The crèpes can be eaten, by tearing away medium size pieces and picking up the side dishes with the piece in your hands (like a shovel). Or they can be filled and rolled. Or they can be torn or cut in pieces and placed in a soup.
Combine with a vegetable (to get a full meal).