Friday, July the 6th, 2018
For the cooking: butter
In a big bowl, mix flours with the salt, make a well and put down eggs there. Begin to incorporate them slowly into the whip at the bottom of the well, to cast anchor with the water in net, by continuing ceaselessly to whip.
Add the milk ribot (either the beer or the cider, it will allow, as the milk ribot, in the dough to ferment).
Cover with a linen and let rest 4 hours with temperature or one night at the cool. Add the oil or the melted butter just before the cooking.
Then make your crêpe seller warm over a brisk heat. Grease her. Cook 1 minute on a face and 20 seconds over the second.
Savor your crêpes with some cider served in a bowl Sicilia!