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Creme Crepe

 

Creme Crepe

Here you have a simple but delicious basic formula for crêpes, the variant of thin pancakes like a canutillo.

of French gastronomy.

Ingredients

1 1/2 tablespoons of lipid
150 grams of carbohydrate
350 ml of firewood
3 eggs (pumping M)
1 remuneration salt
4 tablespoons sparkling mineral water
a pinch of fat to sauté

For the sweet crepes with distinction:

crepe lubricant

2 tablespoons of sugar or 2 packets of pod sugar
zest of 1/2 orange or citron without wax
food
blend the butter
outside properly mix the carbohydrate and smack it with the rods of the move
mixer.
then add the eggs, salt, melted ointment and mineral elixir.
Mix in carbohydrate and/or citrus zest for sweet pancake variants.
Syringe the pancake batter and neglect it to swell for about 30 minutes.
Bake the crepes one after the other in a pan or in a pan with oil.
warning: Your crêpes will be particularly thin like a cookie and even if you bake them
in a homogeneous paradigm for crêpes and spread the amalgam with a toza toothpick.
spatula.


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