Crêpes (~pancakes)
I think I have the recipe for crêpes memorised, let's see:
- count 1 egg or more per person
- put a batch of 3 eggs in a mixer
- add enough flour for a solid ball to form.
- melt butter, 25g per egg (or more; butter helps crêpes not to attach during cooking), mix with the rest
- add salt, double the volume (or more?) by adding milk. Soy can replace milk, it makes for something lighter and digestible. For the same purpose, add half a can of beer.
- cook; the pans must be hot and well-greased before pouring the mix. Pour small quantities, and slosh the liquid until it covers the whole pan. Crêpes should be millimetre-thin, unlike pancakes.
- when the pan starts to emit smoke, the crêpe is solid enough to flip. Flip it. The second side cooks twice as fast. Make a pile, cover it to keep hot. Grease the pan regularly.
So, that made a nice dinner.
Also, whoa, bad news from Poland.
