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Breton Crêpes with Maple Spread
To make Breton crêpes requires a little practice, but it’s worth the effort. And with caramel maple spread containing a tinge of fleur de sel, what a treat!
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Ingredients (for 2 servings)
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50
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ml
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lukewarm melted butter
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3
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Tbsp.
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250
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g
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flour
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1
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cup
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3
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eggs
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3
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500
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ml
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milk
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2
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cup
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15
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ml
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cognac or rum (optional)
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1
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Tbsp.
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salt to taste
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5
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ml
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sugar
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1
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tsp.
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50
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ml
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3
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Tbsp.
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Preparation
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1.
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Mix
all ingredients in a mixer in the order presented, except for the maple spread. The batter must be somewhat liquid and without lumps.
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2.
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Oil
the surface of a fry pan or use a pan with a non-stick surface. Pour a large spoon of the batter onto the hot frying pan (quantity must be adjusted so the crêpe is thin over the entire surface).
Spread evenly over the cooking surface of the pan by tilting the pan rapidly. Cook until the borders of the crêpe go up, and then flip the crêpe. Cook until golden. Put the crêpe in a plate and leave the crêpes in a warm oven until all crêpes are cooked
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3.
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Dress with the
maple spread
and serve hot.
The presentation of the crêpes can vary. You can fold the crêpe in two, four or in a triangle, roll it, form a cone, etc.
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