Light crêpes with prune kernel oil
Ingredients:
- 250 g of flour
- 4 eggs
- 3 dessert spoons of prune kernel oil
- 250 ml of beer
- 250 ml of water
- Salt
- 100 ml, as preferred, of rum, Grand Marnier, eau-de-vie…
Preparation:
- In a large bowl, combine the flour, eggs, beer and water. Add the prune kernel oil.
- Leave to rest for 2 hours.
- Mix again before cooking in a frying pan or electric crêpe maker.
Chef’s tip
For the food lovers, serve your crêpes warm with fruit, a scoop of vanilla ice cream and a forest fruit coulis.
