Remarkable Rhodopean Crepes

TopatoTopatoDarth Vader581359871
17/12/2018
"A slow stove and lots of love - 2 mandatory ingredients for preparing Remarkable Rhodopean Crepes."
Preparation10 min.
Cooking30 min.
Тotal40 min.
Servings10
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Ingredients

  • eggs - 2
  • sugar - 1 tsp
  • salt - 1/2 teaspoon
  • yoghurt - 1 2/3 cups (400 g)
  • water - 1 2/3 cups (400 ml)
  • yeast - 1/2 cube fresh or 1 packet dry
  • flour - 1 4/5 cups (450 g)
  • butter - 2 tbsp (30 g) for spreading
  • oil

Preparation

Heat the water slightly. Dissolve the yeast and sugar in 2/5 cup (100 ml) of it. Cover the container and leave it to activate for 10-15 min. In a deep bowl, beat the eggs with the salt, add the yoghurt and remaining cool water.

Sift the flour and begin to add it in lots.

Add the activated yeast. I used dry yeast (1 1/3 tsp (7 g)). You don't need to activate it ahead of time. Add it to the flour and stir with the rest of the products.

Cover the container with a towel and leave to rise in a warm area for 30-40 min. Once bubbles form on the surface, the mixture for the crepes is ready.

Heat a Teflon pan, smear it with oil, scoop a ladle of the mixture and pour into the center of the pan. Spread it out with swirly movements. Cook on one side, then flip over with a spatula.

The stove must not be too high (I cooked on 4 out of 6) because you have to cook the crepes a bit slower, so they remain raw in the middle. After each crepe, smear the pan with a few drops of oil.

Smear each ready crepe with softened butter. This mixture was enough for 10 crepes. Serve with feta cheese or jam of choice.

Enjoy!

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