This is a basic, secure, and scrumptious Sweet Crepes formula. Pursue my well ordered photographs or video directions to make this heavenly treat at home.
There has been sufficient said about Sweet Crepes. We get it. They are great.
Experiencing childhood in Ukraine, we had crepes pretty regularly on our family table. For the most part, they were loaded down with mushrooms, meat, or sautéed cabbage for appetizing flavors, and with jam or curds and raisins for the sweet tooth. I loved the sweet ones best.
I make these Sweet Crepes for breakfast each Sunday. They are so natural to make (Yes, EASY!) thus adaptable. My significant other cherishes these loaded down with Nutella, strawberries, and banana, and my little child and I appreciate them in its present condition.
This Sweet Crepes formula is basic, scrumptious, and works inevitably.
Ingredients
2 cups milk non-fat, reduced fat or whole milk
1 1/3 cups flour
4 eggs
1/4 cup vegetable oil
1 tbsp sugar
1/3 tsp salt
butter for greasing the pan
Instructions
Mix well (or blend) all the ingredients together, excluding the butter.
Heat a lightly-buttered frying pan over a medium-high heat.
Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.
Notes
While cooking crepes, you don’t have to grease the pan with butter for every single one. Grease it once just before cooking the first crepe and this should be enough. Use just a little bit of butter to prevent sticking. You may also choose to substitute butter with coconut oil.
For more detail : http://bit.ly/30E4ksE
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