in Dessert Recipes, France

Breton crepes

updated

Spread the love

Ingredients for 4 servings:

  • 40 g wheat flour
  • 40 g flour (buckwheat flour)
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 2 cl rum (1 shot glass)
  • 190 ml milk (soy, rice or oat drink)
  • 2 egg yolks
  • n. B. Butter for frying and basting
  • Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Egg yolk use

Sift both flours and stir them together with rum, a pinch of salt and cinnamon, egg yolk, and enough milk to form a thick batter. Let it rest for 30 minutes. Bake thin crêpes and, before removing them from the pan, drizzle with a little brown butter. Fold them into a triangle, dust with powdered sugar, and serve hot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Savory filled puff pastry with herb cream cheese

Pickles