Recipe 40

Name:

Recipe name and category: Crêpes

No. of servings:

Preparation time:

Recipe ingredients and directions:

250 gr wheat flour

50 gr buckwheat flour

3 eggs

60 gr granulated sugar

2 tbs vegetable oil

¾ liter milk

¼ liter water

• Mix both flour and add the 3 whole eggs and mix with a wooden spatula by beating the dough and by adding the ¼ liter water or a little more if needed.

• Add the milk little by little still beating the dough with the spatula.

• Add the sugar.

• Add the oil.

The dough must be light but not liquid.

Let the dough rest for an hour or more. After the time, add milk or water if the dough is too thick.

Heat the crepe pan. Grease the pan with a cloth dipped in vegetable oil before every crepe.

The amount of dough for a big crepe pan (galetière) is about 1-1/2 ice-cream scoops.

Bon Appétit!

Recipe source: Marie Le Mercier got the recipe from her mother, and it is a recipe from the north coast of Brittany (Côtes d’Armor) which would be quite different from the recipe from the west coast of Brittany.

Recipe anecdote: