Put the flour in a suitable bowl. Press an indentation in the center, pour in the egg and egg yolk with salt and oil, and stir it into the flour with half of the water, milk and beer in a leisurely manner. Beat the dough heartily with a hand mixer for 5-7 min, then thin it to the right consistency with the remaining water and beer and milk. Then let it rest for at least 2 hours. Stir a few times before baking.
Grease the frying pan well, using oil, butter or possibly lard and egg yolk in the ratio of one egg yolk to one mug of lard, like a real “crepiere”. Spread the dough evenly in the frying pan with a rotating motion and bake at a good temperature on the first side. Turn the pancake to the other side and finish baking on the other side.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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