
Ingredients
For 375 g
170g
QimiQ Sauce Base
50g
Whole egg(s)
15g
Butter, melted
50g
St. Pellegrino Sparkling Mineral Water
43g
Wheat flour
43g
Bread flour
Preparation
- In a bowl, whisk eggs, QimiQ Sauce Base, melted butter and sparkling water.
- Slowly whisk the dry into the wet ingredients. Once the batter is smooth, stir in the sparkling water and let the batter sit for 15 minutes.
- To make the crepes, use a medium-size nonstick pan, brushed with butter. Ladle just enough batter to cover the bottom of the pan.
- Rotate the pan until the batter is even, and starting to set. Let the crepes cook on one side until tiny bubbles appear on the surface of the pancake.
- Using a spoon or small spatula, lift the edges and flip, cooking the second side for fifteen seconds. Slide the crepe onto a plate to cool.