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Correo Electrónico
 01 - Crepes stacked for serving |
 02 - Cook crepe final 10 seconds or so |
 03 - Flip crepe over to other side |
 04 - Spread mixture evenly on griddle |
 05 - Whisk in Milk and Flour |
 06 - Whisk First Step ingredients together |
 07 - Combine First Step Ingredients |
 08 - Utensils |
 09 - Ingredients - All |
 10 - Ingredients - First Step - Salt-Buckwheat-Sugar-Oil-Vanilla-Water-Eggs |
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These crepes are authentic and remind me so much of time in La Bretagne (Brittany). They are so good that I never want to put anything on them. They are best prepared on a crepe griddle (Une Bilique). They will last a day or two and so I often prepare a double batch.
Ingredientes
- 1/3 cup (70g) Sugar
- 1 Tbs (10g) Buckwheat Flour
- 1 Tsp Salt
- 2 Eggs
- 1 Tbs Unsalted Melted Butter (or Canola Oil)
- 1 Tsp Vanilla Extract
- 1/3 Cup (8cl) Water
- 1 3/4 Cup (200g) All Purpose Flour
- 2 1/4 Cup (54cl) Low-Fat Milk
Direcciones
1.
Place all ingredients except All-Purpose Flour and Milk in Large Bowl
2.
Whisk until mixture is smooth
3.
Little by little add flour and milk while mixing.
4.
Pour a ladle of batter on griddle.
5.
Spread with wooden scraper
6.
Cook for 10 to 15 seconds
7.
Use a spatula to flip over
8.
Coook for 10 to 15 seconds
9.
Remove
10.
Repeat and layer crepes one on the next
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 15 servings | |
| Calories 88 | |
| Calories from Fat 13 | 15% |
| Total Fat 1.51g | 2% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 164mg | 7% |
| Potassium 27mg | 1% |
| Total Carbs 16.01g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.57g | 3% |
| Protein 2.32g | 4% |
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