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Corman Artisan

Baker-Pastry chef - Restaurateur

Crêpes with roasted butter


250 g sieved flour
10 g sugar
60 g Roasted Butter 98 % fat
 A bit of vanilla
 A bit of salt
700 g milk
  • Combine all ingredients (use softened roasted butter).
  • Mix until obtaining a smooth batter without lumps.
  • Spread the batter as thin as possible into a preheated pan and cook the crêpes.
  • After cooking, place them on top of each other. In this way, they remain tender.

Did you know ?

  • Keep the batter in a plastic bottle and close it well.
  • Keep the batter cool. It can be stored in the refrigerator for several days. If the dough starts to oxidize (gray color), it cannot be used anymore.

Corman'products of the recipe