SO, the random amounts in this recipe may have you scratching your head...but watch the video and you will realise what I am on about! We are featuring the very clever Drop Scale this month and this recipe is one that appears on their app, but it has been Thermi-fied. It is extremely simple, and a great way to add flavour to your usual crepe.
Think of all the things you could roll up in these babies! Shredded anything. Hollandaise with eggs and bacon or salmon, spinach, avocado, kimchi...oh the list is quite staggering. Go get creative!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 113 Grams butter cubed BUY
- 235 Grams beer
- 165 Grams flour
- 1 Teaspoon Smoked Sea Salt (Maldon) BUY
- 2 eggs
Do
- 1
Weigh butter straight into a frying pan. Brown the butter on a medium high heat until fragrant. You should see little flecks of caramelised milk solids in the butter. Don’t over do it or it will taste bitter. Cool butter.
- 2
Meanwhile, place remaining ingredients into the Thermomix bowl and blend 10 sec/speed 7.
- 3
Add butter through hole in lid while you blend 10 sec/speed 4.
- 4
Place batter into fridge for a minimum of 10 minutes.
- 5
Heat frying pan to medium high heat and cook crepes, one at a time, with plenty of additional butter or EVOO to prevent sticking. Serve with toppings of choice.
