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Put the crepe powder in a large bowl. Add eggs, milk and liquid oil to it. Mix with a hand mixer or a fork for about 3 minutes until completely smooth.
Place a healthy non-stick pan (Teflon) with a diameter of about 25 cm on the stove until it is completely heated. Set the stove flame to medium-high.
Note: Do not use oil on the bottom of the pan because it will burn the crepes.
Pour about a quarter of a cup or a ladle of liquid into the pan and quickly rotate the pan so that the liquid is evenly distributed throughout the bottom of the pan.
When one side of the crepe is ready, its edges will slightly separate from the pan (it takes about 3 to 4 minutes)
With a wide spatula, gently remove the edges of the crepe from the pan and turn the crepe over and let the other side of the crepe heat up for one to two minutes.
Suggestion: Since spreading the crepe batter evenly on the bottom of the pan requires high skill and speed, you can pour a large amount of batter into the pan and quickly rotate the pan so that the liquid is spread all over the bottom of the pan, then tilt the pan to Empty the excess batter into the container containing the crepe batter, so that only a thin layer of batter remains in the pan. After the dough hardens in the pan, easily remove the extra sides of the crepe in the pan with a spatula. The shorter the edges of the pan used, the easier it is to work and the less amount of dough will remain on the pan wall.
Strengths
Fast cooking
No need for an oven
No need for oil
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