(recipe for 12 crêpes)
- 350g buckwheat flour
- 80 ounces of water
- 1 large pinch of coarse salt (fine salt will do, in a pinch!)
- 1 egg
Few recipes are as simple and delicious as this one! Just mix the flour and coarse salt, whisk in water and flour and mix well! You get a nice, smooth, thick paste. The egg helps you to add color to your crêpe while cooking. Want to make it even easier? Use your Lagrange Mix Pro to get a smooth batter without lumps. While your mixture is resting some place cool, prepare the toppings! Need ideas? Try the traditional crêpe stuffed with ham and cheese, or a taste of the sea using smoked salmon or other seafood is a real treat! At Lagrange, the favorite is the Raclette crêpe with its delicious topping of potatoes, bacon and melted cheese, a winter staple! To make your crêpes, use Lagrange Créativ'® equipped with molds for fun shapes!