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Elderflower Crêpes
 


Pancake batter:
4 oz ( 110g ) of all purpose flour
2 eggs
1/2 pint ( 290ml ) of milk
a pinch of salt
1 tablespoon of oil
1 knob of unsalted butter

1 stem of Elderflower per Crêpe, 
washed and blossoms cut of stems

  1. mix the batter ingredients all together

  2. leave to rest at least 1/2 hour in fridge

  3. in a small frying pan gently heat the oil and butter

  4. when butter has melted, pour all into a cup

  5. mix the elderflowers with the batter 

  6. add a small amount of the fat to pan 

  7. ladle some batter into pan and fry gently, turning once

  8. put aside and keep warm until all are done

  9. dust with powder sugar and serve with vanilla ice-cream, Delicious

Bon Appétit

 

 

 

 

 

 

 

 

 

 
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