(2 people)
- Buckwheat flour: 100 g
- Whole milk: 250 ml
- Eggs: 2 units
- Melted butter: 20 g
- Sugar: 15 g
- Salt: 2 g
- Baking powder: 5 g
- Liquid vanilla: 5 ml
- Maple syrup: 60 ml
- Red fruit (raspberries, bilberries): 100 g
- Whipped cream: 50 g

of the recipe
- Total: approximately € 8.00
- Per person: € 4.00
- Buckwheat flour: €0.60
- Whole milk: €0.50
- Eggs: €0.60
- Butter: €0.40
- Sugar: €0.10
- Salt: €0.02
- Baking powder: €0.05
- Liquid vanilla: €0.20
- Maple syrup: €2.00
- Red fruit: €2.00
- Whipped cream: €0.53

(total active time 20 min, passive time 30 min)
Preparing the dough (10 min active, 30 min passive)
1. Mixing the dry ingredients (5 min active)
- Sift the buckwheat flour, sugar, baking powder and salt into a bowl.
2. Stir in the liquid ingredients (5 min active)
- In a separate bowl, beat the eggs. Add the milk, melted butter and liquid vanilla. Mix until smooth.
- Form a well in the centre of the dry ingredients. Gradually pour in the liquid mixture, whisking to avoid lumps.
3. Rest the dough (30 min passive)
- Cover the cul-de-poule with cling film and leave to stand at room temperature.
Cooking the crêpes (10 min active)
1. Fryer heating (2 min active)
- Preheat a non-stick frying pan over medium heat. Lightly grease with butter.
2. Cooking the crêpes (8 min active)
- Pour a ladleful of batter into the hot pan. Spread evenly
- Cook each pancake for 2 to 3 minutes on each side until golden brown. Repeat until all the batter is used.

Arrange two pancakes on each plate
- Generously drizzle with maple syrup
- Garnish with red fruit and a quenelle of whipped cream

Calories per portion: approx. 450 kcal
- Allergens: gluten, lactose, eggs
- Protein: 12 g, Carbohydrate: 60 g, Fat: 18 g

To avoid wastage, store unused crêpes in an airtight container in the fridge for up to 3 days. Reheat over a low heat in a frying pan or in the microwave.
- Use the remaining egg whites to make meringues or macaroons
- Red fruit can be replaced by seasonal fruit to reduce cost and carbon footprint
- Respect storage temperatures: pancakes at 4°C, maple syrup at room temperature.

Team creation of technical data sheets