The ultimate guide to perfect crepes for croquette lovers

Preparing crepes for croquettes is not difficult, but without the right recipe, you're at a loss. It's worth noting that these crepes are somewhat different from the classic ones served with jam and cream. A good recipe is the key to tasty croquettes and can save you a lot of trouble.

There's nothing worse than falling-apart croquettes. It's not so bad when you're eating them over a dry plate. In the worst-case scenario—often during holidays—a torn piece of crepe lands with an impressive "splat" in a bowl of red borscht. You probably know what that means: a mini flood after which your white shirt will never recover. But what if we don't have to be doomed to such events?

When I discovered that crepes for croquettes must be prepared differently than regular crepes with cream, I began searching for a proven recipe. Fortunately, I found it quickly and tested it, and I can honestly say that this method works. The crepes are flexible yet durable, fluffy but not breakable.

The whole trick is... butter and a bit of patience. Below, I'll present you the recipe I use when making croquettes. Good luck!

Ingredients:          

• 1 cup of all-purpose flour
• 1 cup of milk
• 3/4 cup of sparkling water
• 2 large eggs
• 3 tablespoons of melted butter
• A pinch of salt

Instructions:

1. Melt the butter and set it aside to cool.
2. Place the flour and salt in a bowl. Crack the eggs and, using a mixer, combine everything with the sparkling water and milk. Now, set the prepared batter aside for 15 minutes. This time is necessary for the gluten to start its "work." This will determine the flexibility of the crepes.
3. Add the cooled butter and blend everything once more. Done! You can start frying the crepes. Heat a pan with a little bit of oil and fry the crepes on both sides until golden brown. After that, you just need to prepare the filling and roll it up, and your croquettes will be dreamy!