Add 2 eggs, 350 ml (1 ¾ cup of tea) milk, 70 gr (1/3 cup of tea) melt margarine (butter).

In a bowl add all the ingredients and stir well.

After you buttered the pan place it in the fire and fill a full cup of coffee of the mixture and empty it in the center of the hot pan. Let is baked from the one side.

When you see small holes in the uncooked area flip the pancake to be baked in the other side.

For fluffy pancaked don’t flip it up over 1 time.

Stir in a big bowl the donuts mixture with the yeast that included in the packaging. Add 300 gr (1 ½ cup of tea) lukewarm water and stir the mixture until it becomes a smooth and thick pabulum.

Cover the bowl with a towel and let it in a warm place to rise (45 minutes).

With a wet dessertspoon you descry the mixture in small quantities and split it in the hot oil.

Alternately, you can use your hand to cut the dough, use the pointer and the thumb to catch the dough and with a dessertspoon you cut it.

Bake the donuts until its ready. Serve them with honey and cinnamon or with syrup (1 cup of tea honey, sugar and water).

In a bowl stir 3 eggs & add 350 ml (1 ¾ cup of tea) milk. You slowly empty the contain of the envelope meanwhile you stir with a fork until the mixture becomes a smoothy pabulum.

Add 150 ml (3/4 cup of tea) water and 50 gr (2 tablespoons) melted butter and stir well.

In a small pan (No 18-20) put in a bit of butter and melt it.

Take a cup of coffee and fill it up to middle with the mixture and put it in the pan and crab the mixture until it becomes a thin crepe.

You should stir the mixture every time you take a quantity of this. When the crepe has been cooked form the one side you flip it to the other. Fil the crepes with everything you like.