FRIJE

Instructions

• 1.   In a bowl, put the corn flour.
• 2.   Make a well, add the beaten eggs, salt, oil, and gradually the warm milk.
• 3.   Whisk the batter until smooth. It is unnecessary and even advised against letting the batter rest as the corn flour tends to settle at the bottom. It is therefore also recommended to stir the mixture well before making each crepe.
• 4.   Pour a small ladle of batter into a preferably non-stick pan.
• 5.   Cook gently.
• 6.   Flip the crepe when it is golden.
• 7.   Cook gently on the other side. Be careful, the corn flour cooks quickly.
• 8.   Place the crepes on a plate kept in a bain-marie and cover them, so they don't dry out.

Notes & Suggestions

• You can replace the milk with cider, especially in case of lactose intolerance.
• Work with 2 or 3 pans to speed up the process.

Nutritional information *