Base for crepes


12 sheets GN 1/1

3'

Ingredienser for tilberedelsen


Whole milk: 2 l
Eggs: 16 pcs
Flour: 600 g
Salt

Tilbered og stek


In a bowl mix eggs and milk, then sift the flour and add salt. Stir vigorously with whips until the flour is completely absorbed and the dough is homogeneous and without lumps.

Let the dough stand in the fridge for at least 30 minutes.

Spread the dough on the tray preheated a few minutes in the oven and cook following the parameters (see pdf).

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