Crepe breakfast
Crepe breakfast. The French surely have a way with these simple ingredients of egg, milk and flour. Swirl them together in a pan with melted butter for these delectable, ultra-thin pancakes that can be topped with powdered sugar. A Delicious simple recipe for the morning.
Ingredients
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Prepare 100 grams of Flour
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You need 1 tsp of Potato Starch
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You need 3 tsp of Sugar
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You need 1 tsp of Oil
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Prepare 220 ml of Milk
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Prepare 1 piece of Egg
Steps
- Put the Flour and Potato starch in a bowl. Mix well with a whisk. (Eliminates powder crumbs.) After that, put the all ingredients in the bowl and mix it well..
- Heat a pan and pour enough dough to cover the bottom of the frying pan. Move the dough that it's spread every across pan. When the dough solidifies, turn over, and cook it. (When the edge of the dough begins to separate from the frying pan, it's time to flip it over.).
- During baking other dough, keep the crepe covered with kitchen paper which is moistened with water..
- Wrap your favorite fruits, sausages and vegetables and eat..
MMM! best crepe recipe ever! one of my favorite breakfast recipes! Blintzes the Yiddish word for stuffed breakfast crepes, originally hailing from Central and Eastern Europe, places with very cold winters like Russia, Poland, Hungary. They are a kick-ass way to start the day – talk about walking into the world with some fortification. May be served with butter, sugar, jam or chocolate spread. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
