CREPES (Brittany, France)

INGREDIENTS:

3 cups all-purpose wheat flour
1 cup milk
2 eggs
3 tablespoons butter
1 pinch salt

PREPARATION:

Mix all ingredients and beat. The resulting dough should have no lumps and have the consistency of the melted chocolate. If it is very dry, add milk and if too much liquid you should rectify with a little flour. We take a non-sticking skillet and heat at medium fire. With a bit of butter we paint the bottom. When the skillet is hot we take part of the liquid dough using a dipper like the ones used to serve soup. We pound it in the center, stirring with a spatula to cover the entire bottom of the pan. When the edge of the dough starts to darken we turn upside down.
If you paint again with butter before to make the second face, would be better. It is possible that the first pancake is just a proof because perhaps we should rectify the elasticity of the dough or the temperature of the plate. If the crepe breaks probably is too dry, while if it has a lot the taste of the flour means we made it too thick.

Salty suggestions:

- Fill with feta cheese and ham York
- Peppers, tuna and boiled egg
- Asparagus with cheese sauce

Sweet suggestions:

- Fill with fig jam
- Cream
- Chocolate and cream