Blog - Le Frog Caterer in Exeter, Taunton Barnstaple and Devon

Pancake Day

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Crepes in Brittany are not just for Shrove Tuesday but part of the day to day diet with many variances here are a few of my favorites:

"La Ble Noir" The Buckwheat

For 30 Crepes

500gr of buckwheat flour

2 tablespoons of wheat flour

1 tablespoon of coarse salt

1 egg

1 tablespoon of oil

1 litre of water

25 cl of semi-skimmed milk

into a bowl put the buckwheat flour, the wheat flour, the salt, the egg, oil and water

stir into a compact ball, add 10cl of milk and beat until you obtain a fully smooth without lumps

add the rest of the milk progresively

leave to stand for about an hour before cooking.

 

La Crepe au Froment

for 20 crepes

500gr of wheatflour

200gr of sugar

3 eggs

pinch of salt

50gr of melted butter

1 ltr of semi-skimmed milk

put the sugar, melted butter, rock salt & egges into a bowl

beat the mixture & gradually add the wheat flour and half a glass of milk. you should obtian a smooth batter with no lumps

then add the rest of the milk

leave to stand about an hour before cooking, leave it in the fridge over night for an even better result

 

 

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  1. Ahhh, if you get to eat these delicious crepes every day in Brittany... then I'm moving to Brittany! It's amazing how subtle differences in ingredients make up two wholly different types of crepe, "La Ble Noir" and "au Froment"... can't wait to try them BOTH at home soon!

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