Crepe#Quick Fix Breakfast contest. Anyone who suffers from thin, wrinkled skin on the body need to see this immediately. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders!

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so. You can cook Crepe#Quick Fix Breakfast contest using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crepe#Quick Fix Breakfast contest

You need 3 cups of flour.
You need 2 1/2 cups of water.
Prepare 1 1/2 tsp of salt.
Prepare 2 tbsp of sugar.
It's 2 of eggs.
It's of Oil for brushing.

A thin French pancake, served with sweet or savoury fillings or toppings. The best-known is crêpes Suzette, which are crêpes served with a sauce made from fresh orange juice, orange zest, sugar,. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Crepe#Quick Fix Breakfast contest step by step

Keep all the ingredients together. Sieve the flour, add salt n sugar.Mix properly n add water..
Make sure there r no lumps.Add eggs 1 by 1.Mix properly. Grease your pan n put on medium heat..
Now spread the batter on the heated pan n spread it smoothly. Once its dry flip it..
Let it cook then flip again n brush some oil.Flip again n now its ready..
Serve with hot tea,pickles or honey.

The best thing to have to make proper crêpes is a copper crêpe pan, but it's hard to justify the expense since you're not likely to get much use out of it. Melt the butter and let cool a little. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Crepe batter is meant to be very thin—there's more milk than flour in the batter—and you want it to be lump-free.