Traditional Breton wheat pancakes
There's nothing like a good Breton crepe to enjoy. With its thin and crispy dough, it can be garnished in a thousand and one ways. Sweet or savory, it can be en
There's nothing like a good Breton crepe to enjoy. With its thin and crispy dough, it can be garnished in a thousand and one ways. Sweet or savory, it can be enjoyed at any time. So, grab your pans and let yourself be tempted by this delicious and easy-to-make specialty. You should also try Breton-style buckwheat crepes and this toffee sauce Traditional salted butter caramel from Brittany
Time
1 h. 20 min. =
5 min. +
15 min. +
1 h.
Utensils
1 frying pan 1 mixing bowl 1 ladle 1 wooden spoon
Ingredients for 15 parts
-
3 eggs
allergen ! -
50 g. butter
allergen ! - 75 g. sugar
- 2 g. sea salt
-
500 g. flour
allergen ! -
1 L. whole milk allergen !
- 24 g. rum
Instructions
- In a salad bowl, put the sugar, melted butter, coarse salt, rum and eggs.
- Beat everything together and gradually add the wheat flour and half a glass of milk until you obtain a smooth dough without lumps.
- Knead the dough well for a few minutes and set aside covered for 1 hour.
- Then dilute with the rest of the milk.
