French pancakes

French pancakes


Flour — 1 Cup
Milk — 1+1/2 Cup
Chicken eggs — 3 PCs.
Sugar — 1 tsp
Butter — 2 tbsp
Salt — a pinch


1. Prepare the ingredients.
2. Melt the butter and let it cool in the fridge (or freezer). Need melted and cooled butter.
3. While the oil is cooled, combine the flour, sugar and salt.
4. In a separate bowl, whisk the milk and eggs.
5. Pour half the milk mixture to the flour.
6. Mix well until smooth.
7. Add the chilled butter. Mix.
8. Next, add the remaining milk mixture.
9. Mix well with a whisk. Should be of such density mass.
10. Heat a frying pan over medium heat and drizzle it with oil (better to use oil spray; if there is no spray, then after he sprinkled the pan and the oil is well warmed, remove excess oil with a paper towel). Pour into pan 1/4 Cup of the milk mixture.
11. Evenly spread the batter in the pan. If a regular frying pan, swirl it so the batter is evenly distributed. Bake the pancakes on this side for about 25 seconds.
12. Then, once the edges of crepe starts to brown, quickly flip the pancake with a spatula.
If you did everything right in regard to test, you won’t be one of the worst, and will be smooth, thin and Golden pancakes.
13. On the reverse side bake for about 20 seconds, not more: you don’t need dry pancakes.
14. Remove the pancake from the pan to the dish.
15. The preparation of the filling. Apricot jam and Philadelphia cheese.
16. Grease with a thin layer half of the pancake on the wrong side of Philadelphia cream cheese.
17. Then there also put a teaspoon of jam.
18. Roll the pancake in the triangle. Decorate with powdered sugar.
19. And you can just fold the pancake triangle, and pour its delicious floral honey.
20. Next squeeze the juice of three oranges juicy and cold and enjoy some classic French crepes and wonderful mood of this bright and tasty Breakfast.

Bon appetit!

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