A little air of Brittany in Australia

Look my discovery :
buckweath four produced in Australia and the best one because organic...

Thank you to Australian organic online : http://www.organicsaustraliaonline.com.au/






After this discovery, this sunday, I have decided to bake Britannian crepes for our lunch..

> salted for the meal

> sweety for the dessert to the delight of my children ;-)

Here are the recipes

For the weath doug (sweet) :
500 g weath flour
250 g caster sugar
1 small spoon of salt
4 eggs
2 soup spoons of oil (sunflower)
vanillia
120 ml water (1 glass)
Mix with a wood spoon all ingredients in this order, after this add 1 litre of milk to dillute
wait 30 minutes and you can bake.
When it's cook, you can add jam, sugar, chocolat, fruits, ice-cream, cream...
These crepes can be eaten the day after cold with butter.

For the bucckweath doug (salted) :
250 g buckweath flour
50 g wheat four (plain flour)
1 small spoon of salt
1 egg
120 ml water (1 glass)
Mix with a wood spoon all ingredients in this order, after this add 1/2 milk to dillute
wait 30 minutes and you can bake.

In Brittany we like eat these crepes with ham, cheese and egg....and lot of butter of course... delicious

If you have not the good appliance to bake crepes, you can use a big pan very flat (it's easier).

Enjoy... a perfect crepe's time is with cider... but I have not found yet. If someone know where I can buy a delicious cider, let me know !