Xavierebfood's Chestnut Crepes - Lagrange Tradi Notice

RECIPES
A SIMPLE AND CLASSIC RECIPE ...
Ingredients (for about 12 pancakes): 250 g of flour, 2 eggs,
3 tablespoons of sugar, 25 g butter, 1/2 teaspoon of salt, 3 tablespoons
of oil, 1 tablespoon of rum, 1/2 litre of milk.
Tip the flour into a bowl. Make a well in the middle of the flour and
break 2 eggs into it. Add the sugar, salt, butter, and oil. Stir constantly
with a wooden spoon while gradually adding the liquid ingredients
until you obtain a very runny batter. Add the rum. Let the mixture
stand at least half an hour.
Tip: the batter must be very liquid if you want to make very thin
crepes. The clearer the mixture, the lighter the pancakes. Feel free
to add one or two glasses of water if you need to thin the mixture.
You will see that different combinations of ingredients are possible,
so give free rein to your imagination!
SWEET CREPES

XAVIEREBFOOD'S CHESTNUT CREPES

Ingredients: 250 g of chestnut flour. 4 eggs, 2 tablespoons of brown
sugar. 500 ml of milk. 3 tablespoons of coconut oil.
Tip the chestnut flour in a bowl, make a well in the middle of the
flour and break the eggs into it. Add the sugar and the coconut oil.
Gradually add the milk by constantly stirring with a wooden spoon.
Add the remaining milk and whisk until you get a smooth batter.
Make your chestnut crepes with your crepe pan.
You could pour a strawberry or raspberry coulis over your crepes,
or experiment with other toppings.
MÉGANE DIÉTÉTICIENNE SWIRLING TWO-TONE CREPES
Ingredients: 200 g of wheat flour, 500 ml of semi-skimmed milk,
2 eggs, 15 ml of sunflower oil, 3 tablespoons of sugar, salt, cocoa,
vanilla extract.
Tip the flour in a bowl, make a well in the middle of the flour and
break the eggs into it. Add the sugar, a pinch of salt, and the oil.
Gradually add the milk by constantly stirring with a wooden spoon.
Add the remaining milk and whisk until you get a smooth batter.
Evenly divide this mixture between two bowls, add cocoa to one
bowl and liquid vanilla extract to the second.
Use a small plastic squeeze bottle with a fine nozzle (like a ketchup
bottle) to get the most impressive swirling or spiralling effect.
Fill the bottle with a small amount of chocolate crepe batter,
heat the crepe pan and make a swirl, starting at the centre of the
pan. Then pour the vanilla crepe batter over the top and spread it
out with the spreader as you would when making a normal crepe.
Naturally, you can also do the opposite.
Serve as is or with your selection of topping.
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