“Oh, can’t you see? You belong to me. How my poor heart aches with every step you take. Every move you make, and every vow you break. Every smile you fake, every claim you stake. I’ll be watching you.” Every breath you take, The Police
When we listen to this song then all of a sudden ‘karaoke time’ starts! I don’t know exactly what I was expecting from the world of work and its everyday life, but I never imagined I’d be able to find someone to share everything with. One of these people is surely Eva, we are so different but our dissimilarities made us bond even more: she is “the bad girl”, I’m “the good girl”. We learned a lot from our bad temper and improved each other so much.
Today’s recipe is the first she shared with me, her Mamma Anto’s famous Belgian crêpes. There are so many recipes out there but this is the real deal! Believe me, once you try it you’ll never leave it anymore! Let’s bake it! 😉
Stay tuned!
Sara
S’ belgian crêpes
Ingredients
- 1 egg
- 125 g milk
- 42 g water
- 6 g melted butter
- 13 g granulated white sugar
- 84 g all-purpose flour
- 1 g salt
Procedure
In a bowl, with the hand mixer beat all the ingredients until the mix becomes smooth. Put it in the refrigerator for 1 hour. When you’re ready to make crêpes, lightly butter and heat a nonstick frying pan over medium heat. Using a small ladle, pour the batter into the center of the hot pan: tilt and swirl the pan so the batter forms an even layer. Cook them until edges of the crêpe start to curl and the top looks almost dry (about a few minutes). Flip the crêpe and continue cooking it until you have some brown spots over the surface. They are delicious! My favorite ones are with hazelnut cream or ricotta cheese cream with chocolate chips!
Remember, #bakeforlife 😉
