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Crêpes with violets
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 400 ml milk
- 3 eggs
- 200 g flour
- 4 tbsp sugar
- 1 pinch of salt
- 30 g butter, liquid
- 1 tsp butter
- Butter, for frying
- 2 handfuls of edible flowers, e.g., violets of different colours
- 150 g cottage cheese
- 150 g sour cream
- 1/2 tsp vanilla extract
- 3 tbsp icing sugar, or to taste
- Icing sugar, to dust, to taste
- Mint and edible flowers, to garnish
Instructions
- Whisk the milk with the eggs. Mix with flour, sugar and salt to a smooth dough and leave to soak for about 20 minutes.
- In the meantime, mix the cottage cheese with sour cream, vanilla extract and icing sugar until smooth and season to taste.
- Stir the melted butter into the dough. In a non–stick frying pan, foam 1 teaspoon of butter, pour in a small ladle of batter, swirl to distribute evenly and flatten a few tablespoons at a time.
- When the bottom side is lightly browned, carefully turn the crêpe with the flowers and bake on the other side for about 30 seconds. Take care not to burn the flowers and stack the finished crêpes on a plate. Bake the remaining batter in this way to make the flower crêpes, then arrange them flat or folded into triangles on plates.
- Arrange a little cream next to each one, dust everything lightly with icing sugar as desired, garnish with mint tips and edible flowers and serve.
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