Melt the butter for 2 minutes at 70 °C.
2 minAdd the milk, flour, eggs, and salt, then blend for 20 seconds. If the batter is too thick, add a little milk.
481 kcal
18 g
55 g
21 g
36% RI
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Let the batter rest for at least 30 minutes before using.
30 minLightly butter a nonstick frying pan and heat it over medium heat.
Pour a small ladleful of batter into the pan, swirling it to cover the bottom, then cook for 2 minutes or until the edge is golden brown.
2 minFlip the crêpe and cook for 1 minute on the other side.
1 minPlace the crêpe on a plate and cover it with a clean kitchen towel to keep it warm, then repeat with the remaining batter.
21% RI
8% RI
30% RI
56% RI
0% RI
11% RI
27% RI
24% RI
32% RI
8% RI
17% RI
2% RI
60% RI
26% RI
14% RI
40% RI
5/5 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.
