Czech Crepes Food

CZECH CREPES

Steps:

• Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.
• Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

FRENCH CREPES

Steps:

• Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
• Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
• Brush a crepe or heavy frying pan (any size) with melted butter.
• When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so). Flip with a metal spatula, and cook until the second side is golden.
• Transfer crepe to a plate and cover with foil to keep warm.
• Repeat the cooking process until the batter is used.
• Unfilled crepes can be well wrapped and frozen.
• The recipe can be halved, but then use only two eggs.