When making crepes, temperature control is very important, as with anything that is cooked for a long time in the pan (pancakes, fried vegetables, fried dough, etc.). Since the pan is constantly exposed to heat, the temperature of the pan changes even if the temperature of the hob remains constant. That's why you need to constantly play with the heat of the stove. If your crepes start to burn before they are cooked, reduce the heat, if they start to take too long to cook, increase the heat a little, etc. In short, change the temperature according to the situation.
With this amount, 6 crepes come out in a 22 cm pan and it is ideal for a breakfast for 2 people. But keep in mind that the amount of crepes will change depending on the size of your pan or the thickness of your crepes. There is no fat in the crepes batter, yes. I used to add a small amount of melted butter, but since I saw that nothing changed when I didn't add it, I stopped using it for nothing, saying why should I eat more butter?
Enjoy the recipe...
- 2 eggs,
- 1 cup of milk,
- 1 cup of flour,
- 1/2 tsp of salt,
- 3 tsps of vegetable oil.
- Beat the egg with salt,
- Add milk and mix,
- Add flour and mix well,
- Heat vegetable oil in a 22 cm non-stick pan,
- Pour 1 scoop of the mixture into the pan and flatten with back of the scoop,
- Cook until golden brown
- Turn upside down and cook the other side,
- Follow the same process for the remaining batter.