Sweet crêpe batter
There are many crêpe batters. This one is a traditional crêpe batter with few costly ingredients, like the ones eaten in Brittany in the old days.
As it rests, the batter will thicken. Make a crêpe and, if you find it thick, add some milk to the batter.
With a good fresh whole milk, they’ll be better.
Seasons & months
Preparation
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Step 1
In a mixing bowl, put the flour and the bicarbonate sifted together, the sugar, the eggs, the butter, the salt and the kirsch. Add half the milk and beat it all. Gradually add the rest of the milk and carry on beating.
Chill for at least an hour.
If the batter seems thick, add some milk. If you can’t judge the thickness, make one and you’ll know whether it’s to your taste or too thick.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
1 738
kcal
Protein
56,8
grams
Carbohydrates
255,5
grams
Fat
52,5
grams
Fibre
7,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
