4 eggs
1 1/2 cups of water
1 1/2 cups of wheat flour
1 tablespoon of salt
Vegetable oil
4 eggs
1 1/2 cups of water
1 1/2 cups of wheat flour
1 tablespoon of salt
Vegetable oil
Beat the eggs with water until frothy
Fold in the flour and salt to obtain a smooth batter
The mixture is fine
Grease a small non-stick pan with vegetable oil and heat it up
Use 1/4 cup of batter for each crepe
Fry for 1-2 minutes until the top is dry and the bottom is golden brown
Remove from the pan and place on paper towels
When serving, place 1/4 cup of the mixture over the fried side of the crepe
Fold in the ends to the inside and then roll up
Refrigerate for at least a day before reheating
Fry with plenty of vegetable oil for about 7 minutes or until golden brown
And drain on paper towels.
