Totally in love ? ? with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s very easy and delicious at the same time ?
Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) ??
- 350 ml 2% reduced fat milk
- 142 gr all purpose flour
- 2 tsp granulated sugar
- 1/4 tsp salt
- 42 gr unsalted butter, melted
- 1/2 tsp vanilla extract
- 3 large eggs
- some butter for the pan
- powdered sugar for dusting (optional)
- desired fillings (I used hazelnut spread and fresh strawberries ?- optional)
Blend all ingredients in a blender on a low speed for lore or less 10 seconds.
Cover with plastic and chill for at least 1 hour (or overnight if you want to make for breakfast).
Heat a 10 inch non-stick pan over medium high heat.
Gently stir butter with a spoon just to blend separated layers.
Lightly butter pan then lift pan and pour 60 ml batter into pan.
Immediately tilt and swirl pan in a circular motion to evenly coat entire bottom portion of pan with batter.
Cook until golden brown on the bottom, and then flip crêpe to opposite side. Cook until golden brown spots appear on the bottom. Remove from the heat.
Do this until all the batter has been use up.
Fill crêpe with desired filling or just roll and fold and dust with powdered sugar.
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