Components of Crepe:
2 cups milk milk
Cup and 1/2 flour
3 eggs
1/4 kilo minced meat minced
black pepper
salt
2 Suspended obesity
Tomato sauce or light chamomile sauce to cover
Roumi cheese, stuffed with mozzarella cheese
Crepe preparation method:
How Crepe Works
How Crepe Works
- In the blender, place the yogurt with the flour in the egg with a teaspoon of black pepper and a teaspoon of salt.
2 - multiply all components and halves with a soft wire filter.
With a brush, sprinkle a few ghee in a skillet and heat well over low heat
How Crepe Works
How Crepe Works
Then pour a cup of coffee or a cup in the middle of the pan with a little shake until the base is full and equal.
- Leave for 30 seconds and then lift from the sides and leave a second to take a light golden color.
5 - and fluctuate on the other side for 30 seconds also do not stop from the emergence of small bubbles when doing heart, once the shake of the pan some thing will turn red and take the color.
6- From the second crepe disc, the temperature of the adjustment becomes very suitable. Once the crepe disk is extracted from the fire, it is placed in a dish until it cools and then placed with the rest of the tablets.
If you want to save it with the freezer after it has cooled completely, put it in a dish and cover it with your plastic and get any air out of it. When you need it, remove it from the freezer before long enough to remove it.
How Crepe Works
How Crepe Works
8 - After finishing the work of the disks be chopped meat mince and put the amount in each tablet and national roll roll and roll the rolls in the mold of oven and on the flakes, add red sauce of tomatoes made with a tablespoon of oil and salt and pepper and a spoon of sugar, Sprinkle romi cheese, mozzarella cheese, and soy sauce under the grill for 3 minutes until browned and hot.
And can change the filler as you have available and replace the meat with chicks or cheese, olives and pepper.
To sweet cabbage: Replace the black pepper with vanilla or any flavor and salt with a large spoon sugar.
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