Hazelnut Crêpes

Hazelnut Crêpes

Ingredients

- 175 g flour
- 20 cl milk
- 3 eggs
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 4 teaspoons Guénard Hazelnut Oil

Preparation

Mix the flour with the salt and sugar. Form a pit, pour in the eggs and mix. Add the milk and oil gradually until the batter is smooth. Let rest for 1 hour in the refrigerator. Butter a frying pan and pour in a little batter. Brown the crêpe for approximately 1 minute on each side over a low heat.

Our used
oils
  • Amande 70% vierge

    Hazelnut
    Oil
    20% virgin

  • Amande 70% vierge

    hazelnut
    Oil
    50% virgin

  • Amande 70% vierge

    French Hazelnut
    Oil
    100% virgin

  • Amande 70% vierge

    "Discovery" Prestige Box

  • Amande 70% vierge

    "French" Prestige Box

  • Amande 70% vierge

    "Gourmet" Prestige Box