CREPES FILLED WITH SUGAR-SIROP
100 gr flour (3 1/2 ounces)
Snif of Salt
3 dl melk (10 1/8 fluid ounces)
Butter or margarine to bake
Powdersugar to garnish
Put flour and salt in a scale and make in the middle a hole. Break the egg and put in this hole. Also add a little bit of milk (½ deciliter)in it. Pour this all together to a smooth batter. Pour while whisking the rest of the milk milk bit by bit.
Heat a crepe pan (If you have a small non-stick skillet, you will also get perfectly nice crepes,) brush margarine in the pan and pour some batter in and swirl to coat the pan. Cook until set, and then flip, cook until light brown and remove from pan.
Cook up the entire batch stack on a plate. And then you can fill them and roll them up . The cooked crepes will last in the fridge for a few days. Cover in plastic wrap.
Some ideas for filling: sugar-sirop, honey, nutella, cheese, cheese and mushrooms, blueberries and whip cream, chocolate and whatever you like