FRIJE

Instructions

• 1.   In a mixing bowl, pour the flour and cornstarch with the salt and sugar. Mix well.
  
  Make a well in the center and pour in the oil. Mix lightly.
  
  Gradually add the milk, mixing at the same time or between each addition. This prevents the batter from forming lumps (which can happen if you pour the milk all at once). If lumps form, blend the batter with a blender.
  
  Finally, add the water and stir until you have a smooth batter.
  
  Let the batter rest for about 2 hours at room temperature (less time if you're in a hurry!). This resting time allows the crepes to be soft and elastic, rather than brittle.
  
  Mix again. The batter should have thickened. You can add a little more water until it becomes as fluid as before the resting time.
  
  Spread a few drops of oil on the surface of a frying pan and heat it. When the pan is hot, pour a ladleful of batter and spread it evenly over the surface. Cook for about 2 to 3 minutes.
  
  Flip the crepe and cook for 1 minute on the other side.
  
  Repeat until all the batter is used.

Nutritional information *