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Ingredients:
140 g flour
4 eggs
200 ml milk
1/3 bunch of parsley
1/3 bunch of dill
3 sprigs of spring onions
10 ml sunflower oil
10 g salt
To fry:
200 ml sunflower oil
Whisk the flour, milk and salt in a deep bowl. Then add the whipped eggs and continue to whisk. Chop the parsley, dill and spring onions that you’ve washed and drained thoroughly. Add parsley, dill, spring onions and sunflower oil to the flour mixture and mix well. Put 1 scoop of flour mixture into a large based pancake pan and cook the both sides of crepes. Serve hot or cold.
Bon Appetite!