Buckwheat and Beer crepes

By Julie ARNAL-BREZUN

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Sweet Crepes

Jeremie's Crepe Batter

Ingredients

4 eggs
1 tbsp of sugar
1 tbsp butter
2 2/3 cup white flour
2 tbsp buckwheat
1/3 cup of beer
1 cup and 3 tbsp milk
2/3 cup water

Details

Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Prepare the batter the day before: Beat eggs with sugar and a pinch of salt, then add the warmed butter and mix again. While whisking, gradually add the buckwheat flour and white flour (until a ball of dough becomes attached to the whip). Without ceasing to beat, slowly pour the beer, then milk and water. Let stand overnight in the fridge.

Step 2

Make the crepes: In a hot skillet, place a knob of butter and spread with a paper towel. Pour a small ladle of batter covering the pan on all sides. The pancake should be as thin as possible. Cook about two minutes on each side. Repeat the process, wiping the pan between each pancake with a paper towel.