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Crepes with caviarDifficulty: Easy
A pinch of salt
1 cup of milk
1 cup of water
1 1/2 cups of all purpose flour
2 tbsp. of vegetable oil
Sour cream and dill to serve
Let’s make it
- Lightly beat eggs with salt.
- Add milk and water. Mix.
- Constantly mixing with a whisk gradually add flour and mix until no clumps are left. The constituency should be thin like half and half, not thick tike cream, and not thin like milk. If needed just add more flour or water. You won’t mess it up.
- Let it rest for 30 min or you can make it the night before, but then it might need extra water in the morning, because the flour will swallow and the batter will become more thick.
- Place a non-stick pan over medium heat and spray with non-stick spray.
- I use a 9 inch pan, my pan sakes 1 cup of batter for 1 crepe. You have to pour on the side and swirl around to cover the bottom of the pan.
- Cook 1-2 min. Usually it shows that 1st side is done, when it unstick from the pan. Just move the pan. Flip it and cook for additional 30-75 sec.
- Use all the batter to make crapes and serve immediately with caviar, sour cream and dill on the side.