The day before (or in the morning for evening):

1) In a small pan and on slow fire, put 40 g of butter, melt them and cook until they take a beautiful tint hazelnut.
Reserve outside the fire(light).

2) In a big salad bowl, put the flour.
Make a small well and add in fur and to measure by moving in the whip:

- the oil,
- eggs,
- the salt,
- then the milk
- and the melted butter miller.

You can look if you want it at the end a small blow of mixer to avoid lumps.

3) Cover with an appropriate towel and tidy up at the cool.

4) At the time of serving you as it, re-beat a little the dough and put back a little milk if it became too thick.

5) Finish

And maintaining place(square) has your imagination for the preparations (sugar, chocolate, jam, cream of chestnuts, Curryon, etc.)