Katell’s Breton crepes

imgres-10Ingredients :

  • 500g of plain flour
  • 1 tablespoon of buckwheat flour
  • 1 pinch of salt
  • 250g of caster sugar
  • 2 sachets of vanilla sugar
  • 3 eggs
  • 50gr of butter
  • 1 litre of whole or semi-skimmed milk

Make a well in the flour. Pour in the sugar, salt, vanilla sugar and eggs. Mix all the ingredients with a little milk until you get an homogeneous and thick mixture. Add the melted butter to dilute it. Gradually add the rest of the milk and mix without beating, until you get a smooth mixture. You can let it rest for an hour or start preparing the crepes immediately. If you want your crepes to be  moist  you should cook them rapidly at a  high temperature.  You need to either have a ‘billig’, a special hot plate, or use a lightly oiled griddle or frying pan

To cook the crepes : Melt a bit of butter on your pan. Take a small ladlefull of the mixture and spread it out on the pan. Flip the crepe when starting to get brown on the sides. Fill it with anything you like, chocolate, bananas, almonds, sugar, butter, caramel … mmmm délicieux …

More from Notting Hill Post

Pass on a poem

This week’s poetry is from Tom May’s Death by Andrew Marvell (English,...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *