Buckwheat caramel crepes and buckwheat popcorn
Nicolas Innocenti Pure indulgence!
Simple, soft and comforting, they cater to all tastes.
So, with a little buckwheat caramel & fleur de sel and some buckwheat popcorn...
A dessert or a snack to share, or not...
🥞 Buckwheat caramel crepes and buckwheat popcorn (serves 4)
Ingredients
- 125g of T55 flour
- 50 g of sugar
- 1 pinch of salt (≈ 0.8 g)
- 150g of eggs (≈ 3 medium eggs)
- 125g of full liquid cream
- 275g of whole milk
- 25g of melted butter
For the topping:
- 4 to 5 tablespoons of buckwheat caramel & fleur de sel
- Some caramelized buckwheat popcorn
Preparation
Prepare the pancake batter
In a large bowl, pour the flour, sugar and salt.
Form a well, then add the eggs one by one while whisking.
Gradually pour in the milk to obtain a smooth and fluid batter.
Add the melted butter. Let the batter rest for at least 30 minutes at room temperature. Cook the crepes on a lightly greased pan.
Garnish and enjoy!
Top each crepe with a generous spoonful of buckwheat caramel .
Fold or roll as you wish, then add some buckwheat popcorn for crunch.
👉 Discover buckwheat caramel & fleur de sel & caramelized buckwheat popcorn