Preparation : 30 min
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.
- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
Hi Cecile and Mallaury! Just stumbled upon your blog because of the crepe posting. This recipe looks scrumptious. Would you consider posting your opinion on your favorite crepe filling on my page for the best crepe recipe in the world? We've got some friendly dialogue on the subject! Thanks for sharing!
ReplyDeleteGreat this recipe, but so difficult to make the crêpe jump, I think you need to be French to make a good crêpe.
ReplyDelete