For a light and rather delicious dinner.
For 12 crêpes
1- In a large bowl mix: one and half cups of sifted flour, half a cup of sifted whole wheat flour, four eggs, and two and half cups of cold milk.
2- Cook one ladle at a time on a large pan. Wipe the pan with a napkin with a drop foil olive oil between each crêpe.
You can choose any filing you want. Here I used some fresh tomatoes, panela cheese and fresh mint. I placed a few drops of chile chipotle as well.
1- Open the crêpe and place the filling on one half.
2- Close it and place it on the pan. Turn it over after about three minutes. And let it cook another two minutes.