2 cups of wheat flour
1 tablespoon of salt
1/2 teaspoon of active dry yeast
1/4 cup of butter or margarine
1/2 cup of warm water
2 cups of wheat flour
1 tablespoon of salt
1/2 teaspoon of active dry yeast
1/4 cup of butter or margarine
1/2 cup of warm water
Mix the wheat flour, salt, and yeast
Add the butter or margarine to the dough and mix well
Gradually add the warm water, kneading until a firm and elastic dough is formed
Divide the dough into 12 equal-sized balls, cover, and let rest for about 30 minutes
Heat a non-stick skillet
Open each ball of dough on a lightly floured surface to form a thin circle
Place one crepe in the skillet without greasing it
Fry until brown spots appear (about 2 minutes)
Flip and fry until the other side is also browned (about another 2 minutes)
If the crepe puffs up, press it with a cloth
Wrap the crepes in a clean kitchen towel to keep them moist and warm
You will have 12 crepes
Serve with meat or vegetable fillings or use as a base for composed toasts (see subsequent recipes).
