Inserted by Rosa Rizzo the

Ingredients for 10/12 crepes
12 litre milk
40 g butter
3 eggs
Salts q.b. (for sweet crepes replace sugar salt)


Place the eggs in a bowl and fit them with the help of an electric slamper, add the flour and, little at a time, the milk by careful not to form lumps. Add a pinch of salt and process the compound until you get a fluid cream. Other than heat a non-stick pot on the fire and then butter it. When the pan is hot, pour a dose of compound with the help of a ladle, tilt and rotate the pan so that the compound spreads homogeneously across the surface.

Attention: this operation must be done very quickly since the batter placed on the hot pan tends to solidify quickly. Let me cook for a few minutes by shaking the pan from time to time to remove the crepes from the bottom; as soon as it is golden turn it to the other side. When cooked, take it off the pan and put it back in a plate. Repeat these operations until the compound is exhausted.



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