Pancakes with Crème Fraîche, Blueberries and Maple Syrup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g flour (wholemeal)
- 250 ml milk
- 2 large egg (s)
- 1 pinch (s) salt
- 1 teaspoon sugar
- 0.5 ½ bottle vanilla extract
- 1 teaspoon sunflower oil
- 10 g butter, melted
- 1 cup crème fraîche
- 250 g blueberries
- 1 bottle maple syrup, grade B
Print Recipe
Pin Recipe Instructions
- Beat the eggs, then mix with the flour. Then add half of the milk and the remaining ingredients. At the end, the rest of the milk. The result should be quite liquid, add a little more water if necessary.
- Heat the stovetop to 4 out of 6. Fold a piece of kitchen paper and moisten it with sunflower oil so that the pan can be wiped out once. Pour some of the batter into the pan and distribute it as evenly as possible, either with a spoon or by swirling the pan. When the pancake is firm, turn it over and fry briefly on the second side. To keep warm, preheat a large plate in the oven at 50º and store the finished pancakes there.
- Then brush the pancakes with one or two heaping teaspoons of crème fraîche, sprinkle the blueberries on top and drown in maple syrup.
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