14
15
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Set the desired temperature on the crepe maker.
1.
Fill a glass container with water and pre-soak the wooden scraper.
2.
Fill approx. 150ml of batter in the center of the griddle. Use the wooden
3.
scraper to distribute the batter on the griddle in a circular motion. The first
turn should be done in 4 seconds.
Gently continue to rotate until you have spread the surplus batter eavenly
4.
on the griddle. Allow the batter to bake for about 5-10 seconds before
turning it over.
Place the wooden scraper into the glass container to clean it.
5.
Gently slide a spatula under the edge of the crepe. Turn it over quickly.
6.
For 15 crepes
100 to 125 g sugar
•
1 tbs. buckwheat flour
•
a pinch sea salt
•
2 eggs
•
25 g melted butter or
•
1 ts. cooking oil
1 ts. vanilla flavouring
•
100 ml water
•
250 g wheat flour
•
500 ml milk
•
For 20 crepes
250 g buckwheat flour
•
1 tbs. wheat flour
•
1 ts. sea salt
•
1 egg
•
120 ml water
•
600 ml milk
•
MAKIng CREPEs
RECIPE FOR wHEAT FlOUR CREPEs
RECIPE FOR BUCKwHEAT FlOUR CREPEs
Beat ingredients together and add 200 ml of
the milk until you obtain a thick but lump-free
batter. Then mix in the rest of the milk.
Mix to obtain a perfectly lump-free batter.
Gradually add 600 ml milk.
