Crepe v2.0

Ingredients

- Ingredient A -
• 2 tbsp buckwheat flour
• 1 tbsp whole milk powder (option)
• 80g white sugar
• 100g water
• 2 egg
• dash of salt
• 1/2 tbsp vanilla extract
• 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

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!
• Serve with sugar, nutella, jam or cream!

https://atelierlalune.com/2018/04/crape-v2-0/

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