Preparation of the dough

Quantity: approximately 25-30 crapes

Ingredients:

4 cups of white flower

4/5 cups of milk

1 table spoon of sugar (without a top)

1 tea spoon of salt

2 table spoons of butter

2 eggs

10-12g of yeast

Procedure: preparing the mixture

1. Get a bowl for approximately 4 liters of water [the dough will rise so you want the extra space].
2. Put the flower in to the bowl preferably through a thinner [this will allow the flower to get more oxygen].
3. In the same bowl put sugar, salt and the yeast.
4. In a second bowl pour milk and button.  The milk must be warm but not boiling enough for the butter to melt.
5. Pour the milk with butter in to the bowl with the flower + break both eggs in to the mix.
6. Mix the contents well eliminating any pockets of dry flower.
7. Cover the bowl with a towel [not a iron pan or a plate – the mix needs to absorb oxygen] and put in a warm area for approximately 1.5 – 2 hours.
8. The mix should increase in size by approximately 2/3.
9. Add additional 1/2 a cup of milk to the mix [heated to approximately 50 degrees in Celsius].  Pour the milk using a thin flow while slurring the mixture.
10. If the mix is ready begin cooking.
11. If you want to have thinner crapes add more milk to the mix.

Procedure: making the crapes

1. Melt a block of butter in a separate cup/bowl.
2. Get a pan or two [two would make the cooking much quicker].
3. Heat both pans to a sizzling state.
4. Using a potato/onion slice a half and put it on a fork [this will be used as a brush to apply butter on to the pan].
5. Pour the mix on to the pan and start baking.
6. When the crape is done and stacked in the main plate quickly smear a touch of butter on top so that the following crapes don’t get stuck together.
7. Cover your results to keep the warmth.

And that’s it.

Enjoy!