Puffed mini-crepes
15
15
8 soufflé pancakes
No
Ingredients
- 4 eggs
- 250 ml (1 cup) of milk
- 15 ml (1 tablespoon) of lemon zests
- 2,5 ml (1/2 teaspoon) of vanilla essence
- 250 ml (1 cup) of flour
- 60 ml (1/4 cup) of sugar
- 15 ml (1 tablespoon) of melted butter
For the garnishing:
- 15 ml (1 tablespoon) of icing sugar (optional)
- Fruits of your choice (strawberries, blueberries, blackberries, raspberries)
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- In a bowl, whisk eggs with milk, zests and vanilla. In another bowl, mix flour with sugar. Gradually add the liquid preparation to the dry ingredients. Whisk until obtaining a smooth pastry.
- Butter eight ramequins with a capacity of 250 ml (1 cup) or a 25 cm (10 inches) pie plate. Divide the preparation between the ramequins until a third of the height is reached, or pour it into the pie plate.
- Bake the ramequins in the oven for 15 to 17 minutes. Cook the pie plate for 20 to 25 minutes.
- Remove from oven and cool down. When serving, spread icing sugar with a sieve, if desired. Garnish with fruits.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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