(recipe for 12 crêpes)
- 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
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.
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 !