Breton Crepes
Thin and delicious, Breton crepes are a true journey to the heart of Brittany. Sweet or savory, they can be enjoyed at any time, offering a light texture and an authentic flavor that will delight all food lovers. An essential part of Breton tradition, to be savored without moderation!
Ingredients
- 250 g of flour (wheat flour... because buckwheat flour is for galette batter)
- 50 g of butter (if it's Breton butter, you're in the right mood)
- 500 ml of milk
- 100 ml of water
- 4 large eggs
- 2 tablespoons of powdered sugar
- 1 tablespoon of Rum, vanilla extract or orange blossom water
Preparation
To start
First mix the dry ingredients, then add the liquid ingredients, and finish with the eggs.
It's foolproof against lumps!
Also remember to pour the milk and water gradually.
The butter? It's part of the liquid ingredients in your crepe batter: so melt it beforehand (it's much harder to use when it's straight out of the refrigerator).
The "easy" tip? Use your LAGRANGE Mix Pro for a smooth and lump-free pancake batter.
Next
And now, let your batter rest for at least an hour in the refrigerator.
What to do during this time? Melt some chocolate, cut fruits for the topping, and even make a quick whipped cream using the metal whisk of your LAGRANGE Mix Pro!