Breton Crêpes

(recipe for 12 crêpes)

Breton Crêpes

    Ingredients

    • 250 g flour (wheat flour ... because  buckwheat is for savoury crêpes)
    • 50 g butter (Brittany butter is better for the batter!)
    • 50 cl of milk
    • 10 ml water
    • 4 large eggs
    • 2 tablespoons powdered sugar
    • 1 tablespoon rum, vanilla or orange blossom

    Preparation

    To begin

    First mix the solid ingredients, then add the liquid ingredients and add eggs last.

    This is essential for avoiding lumps!

    Remember also to pour the milk and the water gradually.

    Butter should be a part of your liquid ingredients, melt it first Hard butter out of the fridge makes things much harder. 

    Then

    Make it even easier ? Use your Mix Pro Lagrange to get a smooth batter without lumps.

    And now let your mixture rest at least an hour in the fridge.

    What to do during this time? Melt chocolate, cut fruit for garnish and make a one-minute whipped cream with the wire whisk from your Lagrange Mix Pro !


    Try with the appliances

    Créativ’® Crepe Makers with 3 Mould Stencils

    Créativ’® Crepe Makers with 3 Mould Stencils

    A unique, innovative concept that enables you to switch crepe shapes in the blink of an eye....

    Créativ’® Crepe Makers with 2 Mould Stencils

    Créativ’® Crepe Makers with 2 Mould Stencils

    A unique, innovative concept that enables you to switch crepe shapes in the blink of an eye....


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