Ingredients:

  • 750 g of flour
  • 40 g of yeast
  • 1/4 l of milk
  • 70 g of sugar
  • 150 g butter
  • 3 egg yolks
  • 1 whole egg
  • a bit of salt


Ingredients for baking:

  • 500 ml sunflower oil


Also:

  • 3-4 tbsp sugar
  • Jam or wine jelly


Preparation:
Sift the flour into a bowl, make a depression in the middle, add the crumbled yeast with 1 teaspoon of sugar, pour some lukewarm milk over it and mix with a little flour to form a liquid dough. Cover and allow to warm for about 20-30 minutes, then gradually add the remaining milk, the warmed butter, sugar, egg yolk, egg and salt, work vigorously and beat with a large mixing spoon until the dough throws bubbles and from the bowl dissolves. Cover the bowl and let the dough rise to twice the size in a warm place. Then dust a worktop with flour, then knead the dough again and roll out about 1.5 cm thick. Cut out with a round glass of "crepe" and place on a flour-dusted baking tray. Let it go covered again.

Heat sunflower oil in a tall pot. Put the crepes upside down in the hot fat and bake medium brown. Then turn over and bake. Drain the crepe on kitchen paper and turn into sugar. Fill as desired with jam or wine jelly. To fill a cake syringe with a long spout with jam and inject into each crepe a certain mangle.

Recipe by Kirsten Beisiegel
(from the book "Rhine Hessian cookbook", publishing house Rheinhessische printing workshop)

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