Ingredients
100g plain white flour
2 eggs
300ml milk
1 tbsp sunflower oil or vegetable , plus extra for frying
EQUIPMENT
A large bowl for mixing ingredients , phone , paper towel , frying pan or skillet anti adherent special crêpes ( with base diameter 20-23cm ) , heat-resistant cup , ladle , palette , set.
Method
1. Incorporate flour Place flour and a pinch of salt in a large bowl and make a dent in the middle of the flour where to put the eggs , pour about 50ml milk and a tablespoon of oil. Stir from the center , gradually incorporating the flour from the edges until all mix with eggs, milk and oil . Composition Beat with whisk , until a homogeneous paste , smooth and thick . It adds a little milk if the mixture is too thick .
2. Dough finish adds a good portion of milk and mix well to smooth dough . Continue mixing continuously pouring all the remaining milk , to produce a cream consistency of a thin paste . Now would be a good idea to let the dough rest 30 minutes to allow the starch to swell flour .
3. Heat the pan ideal consistency over medium heat , then rub with a paper towel soaked in oil. Using a ladle , pour the batter into the pan , moving the pan to cover the entire surface with a thin and uniform composition. Excess quickly pour into a mug . Place the pan on the fire. If the pan is ideal temperature , rinsed sheet must be ready to come back in about 30 seconds. Excess mixture poured into the cup is poured into the bowl where the rest of the dough .
4. How to turn pancakes pan Hold the handle slips under the sheet rinsed with a blade or knife blade wide and round , then rose rapidly sheet and returns , taking care to lie flat without folds or creases . Keep the fire still about 30 seconds , then placed on a hot plate . The pancakes are served as they are or are placed one above the other on set , to be served after they are all ready .
