Ingredients
- 2 tbsp buckwheat flour
- 1 tbsp whole milk powder (option)
- 50g white sugar
- 100g water
- 2 egg
- dash of salt
- 1 tsp vanilla extract
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- 250g plain flour or cake flour (T45) - sifted
- 500ml semi-skimmed milk (or 250ml whole milk and 250ml water)
- 1 tbsp heavy cream
- 25g butter - melted
- Ingredient A -
Instructions
- 1. In a bowl, add all the ingredient "A" and mix well until smooth.
- 2. Add the sifted flour. Mix well.
- 3. Then gradually add the milk. Mix well.
- 4. Add heavy cream, melted butter and mix until smooth.
- 5. Strain it through a metal strainer, to ensure there are no lumps in the batter. Cover and let the crepe batter rest in a place at room temperature during about 1 hour.
- 6. Spray a crepe frying pan with oil. Heat over medium heat.
- 7. Pour the batter onto it, quickly tilt pan in all directions so that the batter covers pan with a thin film evenly. Cook the crepe until the bottom side is light brown. Loosen with a spatula, flip and cook the other side!
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- Serve with sugar, nutella, jam or cream!
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