A beautiful paper thin crepe is sublime with lemon juice and a little sugar. Or alternatively, use as directed to make a decadent dessert ... whichever way you slice it, these crepes are perfect! You can substitute buckwheat flour for the bread flour and enjoy a perfect gluten free crepe...you may need to add a tad more of the buckwheat flour if the mixture is not sticking together.
Then all you have to do is cue the Lemon Curd the Raspberry Coulis, the Mango Puree, icing sugar, berries, yoghurt, lemon juice with sugar, and frankly you have transported yourself to Paris, and a tiny creperie...bon appetit mon amie.
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- 200 Grams eggs
- 200 Grams Bakers or Strong Flour BUY
- 350 Grams buttermilk
- 75 Grams iced water
- 1 Pinch Fine grind salt
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon sugar
- Butter Butter as needed BUY
Place all ingredients except the butter into Thermomix bowl and blend 30 sec/speed 10.
Rest batter for 10 minutes.
Meanwhile, heat a frypan on a medium heat.
Blend batter again 30 sec/speed 10.
Butter the pan lightly and cook your crepes, adding a little butter between each crepe.
Serve with toppings of choice or make a torte!
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