Perfect croquette crepes: A recipe to save your shirt

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 quark. A good recipe is the key to tasty croquettes and... saving your shirt.

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 need to be prepared differently than regular crepes with quark, I began searching for a proven recipe. Fortunately, I found it quickly and tested it, and I can say with absolute honesty that this method really works. The crepes are flexible yet durable, fluffy yet not breakable.

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

Ingredients:

• 125 grams of all-purpose flour,
• 250 millilitres of milk,
• 180 millilitres of sparkling water,
• 2 large eggs,
• 42 grams 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 combine everything with the sparkling water and milk using a mixer. 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. Now add the cooled butter and blend everything once more. Done! You can start frying the crepes. Heat a pan with oil and fry the crepes on both sides until golden brown. After that, you need to prepare the filling and roll it up, and your croquettes will be perfect!