There is an unstoppable technique for making crepes worthy of the Bretons. Discover the real traditional recipe for Breton crepe dough.
Crepes made in the pure Breton tradition are famous throughout France, whether they are savory (galettes) or sweet. Flour, milk, eggs… If making a crepe batter seems easy at first glance, the Bretons add a particular technique and ingredients to their preparation, which make their crepes unique in the world… Internet user. com reveals the well-kept secrets of Breton crepe dough:
First thing that differs, and not least, are the ingredients. The Bretons use exclusively salted butter (and not sweet) and can replace part of the milk with beer, rum or cider. Then, the authentic Breton preparation requires that there be as many liquid ingredients as solid and that the dough is neither too fluid nor too elastic. Finally, regarding cooking, the Bretons will prefer the traditional bilig, but you can just as easily have a non-stick pan that you have previously greased generously with butter (soft this time). Follow the recipe below for Breton crepe dough for 6 people:
- In a large salad bowl, vigorously mix 4 eggs (rather small) with 300 grams of powdered sugar using a wooden spoon or a fork.
- Add half a liter of milk, stirring constantly, and gradually add 500 grams of well-sifted wheat flour and 15 grams of salt, in small quantities. Stop mixing until you obtain a homogeneous paste.
- Add 25 grams of melted salted butter to the mixture.
- Add another half liter of milk to the mixture, or 25 cl of milk and 25 cl of beer, rum or cider (your choice). Mix gently for a few seconds.
If the dough obtained is too elastic, do not hesitate to add a little lukewarm milk. Conversely, if the pancake batter is too fluid, a little additional wheat flour will be necessary. Let the pancake batter rest for an hour at room temperature before cooking it on the bilig or a pan previously greased with butter. Spread the dough evenly on the pan and do not hesitate to pull it out using a wooden rozell. The pancake should be turned over as soon as it browns slightly, giving time for the sugar and butter to form caramel. Do the same on the other side, then remove the pancake using a spatula. To stay in Breton tradition, garnish your crepe with salted butter caramel!