1 liter milk (=A smidgen less than 4 1/4 cups)
1 can of beer (Heineken, yingling, …)
400 grams Flour (=3 1/3 cups)
2 pinch salt
2 tbsp oil
Mix first 7 ingredients in a large recipient. Cover with shrink wrap and let rest overnight in the fridge..
Next day, add orange blossom extract for flavor and 4 tbsp of sugar.
Adjust liquid (milk or water) so that consistency is liquid enough to easily spread in the pan.
Use a flat pan.
Using a ladle, pour batter in the hot pan and move pan to spread the batter uniformly.
Once edge of crepes is brown, flip over for about 2 mn.
Sprinkle sugar on the hot crepe then roll.
1 (12 oz)package of oven ready lasagna
40 oz. jar vodka sauce
1.5 c. Water
2(16oz.) small curd cottage cheese
2 c. Havarti cheese, grated, divided in half
1/2 c. Parmesan cheese
2eggs, slightly beaten
1 tsp. basil
Mix water and vodka sauce in a bowl and set aside.
Mix cottage cheese, 1 c. of havarti cheese, Parmesan, eggs and basil.
Pour 1-2 cups of sauce in bottom of 9×13 pan.
Place 1/3 of lasagna over sauce. 1/2 cheese mixture over lasagna; top with 1/3 sauce.
Repeat again. Top with remaining lasagna and then sauce
Wrap lasagna tightly with double layer of foil.
Bake at 425 for an hour and 15 minutes or until fork tender. let it stand 1 hour in foil. Remove foil and sprinkle with remaining cheese.
3 cups milk
3 cups water
1/2 tsp. baking powder
4 c. flour
1/4 c. sugar
Warm the milk in a saucepan on the stovetop.
Add water and set aside to cool
Mix baking powder and flour and set aside.
Whisk eggs, salt and sugar and add to the milk mixture.
Whisk in flour.
Warm a nonstick pan over medium heat and add a little oil.
Using a ladle, pour clatite batter over and swirl to coat the bottom of the pan evenly.
Cook & then flip over.
Remove from pan and serve with desired fillings/topping (fresh fruit, nutella or jam)