Stuffed with cheese or mashed potatoes, fried in butter or baked in the oven, ready to eat or refrigerated for the next day – crepes are so good they disappear right away.
Beat the eggs, sugar and salt.
Add milk and a few tablespoons of vegetable oil.
Add flour and blend in well until smooth batter is formed.
Gradually, pour the remaining milk and stir continuously until the batter has reached the consistency of dense milk.
For best results leave the batter sit over night.
When making the first crepe, add a small amount of oil to the skillet. I lightly cook them on both sides; some prefer to cook them on one side only.
For the filling, use a mix of cottage chees, 2 eggs, a handful of pre-washed golden raisins, sugar and salt.
After filling the crepes, fold them like an envelope and fry in a skillet. Also, you could roll the crepes, grease with butter and bake in the oven. Instead of butter, you can also use a mix of sour cream and egg.
Coat each layer of rolled crepes with this mix, cover with tin foil and bake in the oven on low heat
for about 30 minutes.
0 servings