effusion
Portion: 
Preparation: 
( 27 oy 4,52/5)
For those who are thinking about what to do tonight, here is a very easy recipe for you!
Whatever you put in it, whatever you put on it will be eaten with it. Whether...or effusion, whether...or krep whether you want sizzle Say, I think they're all accepted :)
Brew some tea, a little cucumber, a little tomato and a little cheese if you have it suhoor according to me :)
Let's enjoy :)
Ingredients for the Pour Recipe
- 1 pieces of eggs
- 4 water glass milk
- salt
- 2-2,5 cups flour
- 1 teaspoon of baking powder if you want it fluffy
- oil or butter for the pan
How to Make a Pouring Recipe?
- Whisk the egg and 1 glass of milk. Add the flour and milk little by little and continue whisking (remember, it will be medium density and fluid). If you are going to use it, add the baking soda at this point.
- Take 1-2 tablespoons of oil or butter in a Teflon pan and heat it up and ensure that the entire surface of the pan is lubricated.
- Pour 1 ladle of dough into the frying pan, when the bottom side is cooked (the top becomes porous and dries), turn the other side.
- Transfer the pouring, which is cooked on both sides, to the serving plate.
- Spread butter on it while it is hot and stack it on top of each other by doing the same process on each layer.
We just looked at it, I found it very nice, I will definitely try it :) :) :)
This is the pancake recipe. Akitma is really a Thracian dish and nothing is added to it other than flour, salt and yeast.
we were born in izmir, we call it pouring… there was no pancake in our time, there was a pouring made by our mothers… pancakes? waffles? What is its Turkish equivalent and when did it enter Turkey?
I'm a Balkan immigrant, this is our classic "flow" recipe. We do it without adding baking powder.
I am also a Bulgarian immigrant. we also say don't flow. But instead of baking soda we put soda (baking soda).
And let me give you a tip. If you use spoiled (curdled milk) instead of fresh milk, it will be much more delicious and fluffy. Or you can put some yogurt in addition to fresh milk. so you have a naturally fermented stream :)
you're right, this is officially pancakes..do not pour..squeaky..eggs are not used..even it is made with yeast..
It is very good, it can be put on it with honey and walnuts, Bulgarian ready-made vaccine, lutenitsa, jam (marmalad), cheese and more. Whoever wants and whatever hurts, knows it for sure and eats it. Its name is from the Ottoman Empire, for your information. Enjoy your meal.
my mother cooks it, it's very delicious, I'll make it too, let's see if it will be as delicious as my mother's. only one friend said that fresh yeast joins, is it true?
Off
it was wonderful, my mother-in-law sir =)
My husband makes it in the morning and we eat it with pleasure :)
Thanks for the recipe, let's do it now :D
I'll do it again, I hope it will be good :)
It is delicious
I did it too, it was a delicious thing
Aktım is a Western Thrace dish. It is made with a different type of dough and placed vertically on the tray, on which it is made with turkey meat, preferably goose, duck, chicken.
I was very happy, I'm done, I hope it will be beautiful :))
the recipe is correct, but this is the pancake recipe, not the pancake recipe you gave. For your information, it is made using fresh yeast and does not contain eggs.
MACIR DISH I'M MACI I'M MAKING IT NOW IT IS SO SWEET AGAIN
It's absolutely right, my mother's side is macir (my grandmother says so), even if my mother makes it, we wait for us to eat it.
I think the name of pouring is crepe
I also made it, it was very good, it tasted great ;)
it was very nice thank you
i did it for the first time, it was great to stream :D thanks
very nice my aunt did it once but my mom does it
Thanks for the recipe, but if we learn how many pours are made on average using these materials, we will increase the measure accordingly.
Add as much flour as you get, as much as you are satisfied, and it is understood by groping.
What about as much flour as it takes?
thank you so much i got all your recipes
it's so beautiful i love it
God bless you, thank you very much, believe me, I wrote all of them, thank you very much for your interest in the recipes on your site. We look forward to your success and your recipes.
Hello, Rukiyecim, let me start by saying don't worry, don't be afraid, honey. Making pastries is one of the most enjoyable and easy jobs in the world. You can create beautiful flavors by applying the dough recipes on my site.
But to make a good pastry, you have to pay attention to some things,
These:
– Strictly complying with the tariff,
- Good oven,
– The ingredients that make up the lifeblood of the pastry, such as eggs, yeast and margarine, are fresh and at room temperature.
I believe that you will gain experience in a short time and will make beautiful recipes from each other.
God bless and love...
Happy Ramadan, Ms. Nilay, I am 20 years old and I have a wedding in 2 months. I am not very good at cooking, but if I say that I did not even make a cake about pastry, you would understand my situation. How can I overcome this fear, I can be successful in pastry no matter what :( (
It's really great, there is something different in jam between pouring flavors, I recommend it ladies.. And cheddar cheese gives a lot of flavor :D
My dear Nilay, I like your pouring. For example, if I add 5 glasses of milk, I add half a glass less, that is, 4,5 glasses of flour, and add two eggs and salt to it. I would recommend not trying it that way.
yaa..this pouring is awesome..especially when you put jam in it, I can't get enough of it :) I hope to try it in the future :)
Yoursrrrr
It is a flavor that I love very much, and its name is pouring as it is said in our family.