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Les crèpes Fanchon
•To prepare a paste with crepe with two eggs and a salt pinch.
•To butter the crépière between each crepe.
•To furnish the crèpes salted with the following preparation:
> 3 spoons with soft white cheese soup
> 1 half reblochon crossed in very small pieces
> 3 smoked ham sections of Savoy (preferably) in fine plates
> a little spoon of parsley, basilic, thyme, a point of garlic and nutmeg, a little pepper.
To distribute this trimming on the crepe cooking with soft fire and be used for as soon as the preparation is cooked.
GOOD APPETIT!
You can accompany by a salad and a white wine of Savoy.
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