This is a print preview of "Breton Sweet Crêpes" recipe.

Breton Sweet Crêpes Recipe
by Sherwin Faden

Breton Sweet Crêpes

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.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: France French
Cook time: Servings: 15 Crêpes

Wine and Drink Pairings: Cold glass of milk

Ingredients

  • 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

Directions

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