Saturday, February 10, 2007

Crepes au Nathalie

100 grams flour
30 centiliter milk
60 grams unsweetened butter - room temperature
3 eggs

Warm the milk. Slowly mix warmed milk and flour together. Add butter. Separate egg whites. Add egg yokes. Whip egg whites till firm. Fold in egg whites. Add a dash of salt.

Cook the batter in a non stick pan over medium heat for two minutes on each side. For savory crepes, substitute regular flour with buckwheat flour.


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