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Dans la lune

November 15, 2015

Crepes

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Crepes

Print this recipe
Serving Size
about 18 crepes
Crepes

Ingredients

  • 250g cake flour - sifted
  • 1/2 tsp salt
  • 600ml skimmed milk
  • 130 to 150ml full cream milk
  • 2 eggs
  • 2 tbsp sugar
  • 1 tsp heavy cream (optional)
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 15g salted butter - melted
  • 1 tbsp grand marnier

Instructions

  • 1. In a medium size bowl add beaten eggs, sugar, milk, vanilla, Grand Marnier, heavy cream (optional) and blend all until smooth.
  • 2. Sift the flour and salt together.
  • 3. Transfer sifted flour and salt in a medium bowl, and then gradually add the batter into the bowl. Mix well.
  • 4. Add melted butter, coconut oil and beat until smooth. Strain it through a metal strainer, to ensure there are no lumps in the batter. Cover and place in the fridge for at least 2 hour to rest. This helps to make your crepes lighter.
  • 5. Spray a medium, non-stick frying pan with oil. Heat over medium heat.
  • 6. Pour the batter onto it, quickly tilt pan in all directions so that the batter covers pan with a thin film evenly. Cook the crepe until the bottom side is light brown. Loosen with a spatula, turn and cook the other side!

  • Serve with sugar, nutella, jam or cream :-)
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  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
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