8 crepes - Preparation: 10 min - Cooking: 3 min per crepe
Ingredients
- 250 g wheat flour
- 10 g buckwheat flour
- 1 tablespoon sunflower oil
- 1 packet of vanilla sugar
- 20 g sugar
- 1 pinch of salt
- 2 eggs
- 50 cl semi-skimmed milk
- 10 cl water
Preparation
Preparing the batter:
- Mix all the dry ingredients in a bowl: wheat flour, buckwheat flour, salt, and sugar.
- Add the ingredients to the flour: oil, eggs, and a little milk.
- Mix until you obtain a thick and smooth batter.
- Gradually dilute the milk while mixing well, then add the water. The batter should be smooth and fairly liquid.
Cooking and serving:
- Pour a ladle of batter onto the crepe maker at 200 to 220°C (392 to 428°F) and spread with the spreader.
- Let it cook for a few seconds.
- Flip the crepe with the spatula and let it cook for a few seconds according to your taste.