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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To cook the crêpes
How it's done
Mix the flour and salt in a bowl, create a well in the middle. Whisk together the buttermilk, eggs, icing sugar and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
To cook the crêpes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.
|Serve with:||Jam, cinnamon sugar or Nutella|
|Tip:||Crêpes Suzette: Prepare the crêpes as described above. Heat 50 g of butter and 3 tbsp of sugar in a wide pan, stir until the sugar has dissolved. Add 2 organic oranges (all of the juice and the zest of half an orange, thinly peeled and cut into thin strips) and 1 lemon (juice only), reduce a little. Pour in 100 ml of Grand Marnier. Fold the crêpes into quarters, place in the sauce so that they overlap slightly, simmer for approx. 2 mins. To flambée: Add 100 ml of Cognac, set alight, flambée for approx. 2 mins., briefly cover the pan. NB: Do not flambée under a cooker hood extractor fan that is switched on!|
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