Crêpes Milles Trous and Apricot Ricotta Toast by @louloukitchen_
4 servings
🌾
480 ml
Fine Semolina
🌾
240 ml
Flour
💧
960 ml
Warm Water
🧂
1 packet
Baking Powder
🍞
15 ml
Baker's Yeast
🍬
15 ml
Sugar
🫐
60 g
Blueberries
🍯
15 ml
Blueberry Jam
🧀
100 g
Ricotta
🍞
2 slices
Bread
🌿
1 pinch
Rosemary
🍑
4.5
Apricots
🍯
15 ml
Apricot Jam
🍯
15 ml
Honey
Preparation Steps
Step 1/6
Mix fine semolina, flour, and warm water in a bowl.
Step 2/6
Add baking powder, baker's yeast, and sugar to the mixture. Let it rest for 10 minutes.
Step 3/6
Heat a pan on the stove and pour a ladle of the mixture to form crêpes. Cook until holes form on the surface.
Step 4/6
Top the crêpes with blueberry jam and fresh blueberries.
Step 5/6
Toast the bread slices in a toaster.
Step 6/6
Spread ricotta on the toasted bread and top with apricot jam, honey, and sliced apricots. Garnish with rosemary.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
20 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@louloukitchen_
Origin
Cuisine
French
Geographic
France, Île-de-France
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos