Gradually pour half of the milk over the flour, whisking until a thick batter forms.
Add the remaining milk and whisk until the batter is smooth.
Add the eggs and mix until fully incorporated.
556 kcal
17 g
54 g
30 g
34% RI
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Stir in the melted butter and mix until the batter is homogeneous.
Let the batter rest for at least 30 minutes before cooking.
30 minCook the crêpe batter.
21% RI
6% RI
43% RI
86% RI
0% RI
10% RI
24% RI
22% RI
32% RI
8% RI
16% RI
1% RI
52% RI
36% RI
14% RI
36% RI
4/4 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
