|60 g||Wheat Flour Type 405|
|2 tbsp||Maize Germ Oil|
Crepes are baked as thin as possible in a special crepes pan and sprinkled with a little sugar. For the crepes dough fill flour into a mixing bowl and stir with milk until smooth. Season the dough with a pinch of salt and sugar. Stir the eggs and corn oil into the crepes dough and leave to swell for about 30 minutes. Heat the crepes pan and brush in a thin layer with a little butter so that the crepes are only baked but not fried. Reduce the temperature to a medium level and pour about half a ladle of dough per portion into the middle of the pan. Dip the wooden slider briefly in cold water and place in the middle of the dough. Now spread out the dough as thinly round as possible with a slight twisting movement of the wooden slider. As soon as the crepes have stopped and have light bubbles on the surface, slide the crepes onto a flat plate and return them to the crepes pan with a light swing. Sprinkle a thin layer of sugar over the crepes and fold using an angle palette, as shown in the picture above. Sprinkle the remaining sugar on top and serve the crepes as warm as possible.