Crepe Bretonne

Crepe Bretonne. Whisk vigorously until the batter is completely smooth and fluid. It may be eaten plain, or filled with diverse ingredients; salty or sweet, according to the base recipe.

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Make a well in the centre and add the beaten eggs and a little milk. To make the buckwheat crepe batter, in a large mixing bowl, place the two kinds of flour, mix them and make a well in the center. It may be eaten plain, or filled with diverse ingredients; salty or sweet, according to the base recipe.

Au plaisir de vous servir encore longtemps!

The cookware is expensive and not versatile.

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Filtrer le mélange à crêpe dans un tamis fin. Whisk thoroughly so that there aren't any lumps. At the end of the time, it is time to cook the crêpes.

Judul: Crepe Bretonne
Rating: 100% based on 788 ratings. 5 user reviews.
Oliver Wright

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