Ingredients
Hint:
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
kochen@bettybossi.ch
Batter
Bacon
Crêpes
How it's done
Batter
Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Bacon
Without adding any oil, fry the bacon in batches in a non-stick frying pan until crispy. Remove, drain on paper towels, set aside. Wipe away the cooking fat.
Crêpes
Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in the same pan. Pour enough batter into the frying pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe. Top with a little cheese, gherkins and onions, cook until the cheese has melted. Top the crêpe with a little bacon, fold the crêpe and keep it warm. Using the remaining batter and ingredients, cook 5 more crêpes, add the toppings and keep warm.
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