Crepes desserts (2)

Whisk the eggs and incorporale in the flour.

Dissolves in milk and let stand for two hours.

Add the melted butter, a few tablespoons of water and the spirit.

Note that the dough should be creamy, so the exact amount of milk and water must be found by trial and error.

The first few times it is better to get a slightly thick paste that too runny.

Heat the Pan (greased, but should not be to prevent surprises is best done) and, for each crepe, uses a couple of tablespoons of batter, pushing it with a spatula or the back of a spoon from the Center to the edges.

After a few minutes of baking at moderate heat, the cracks should be turned and cooked two minutes on the other side.

We advise against throwing in the air: falla slip rather on a lid.

Of course for cooking you can also use one of the non-stick surface, electric stoves, and remembering to turn the crepe.