La Chambre

Ingredients

For the Mille trous pastry:

2 cups fine semolina

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 cups plain yoghurt

1 cup warm water

1/2 cup milk

1 teaspoon active dry yeast

For cooking:

Clarified butter (ghee) to grease the pan

For the topping :

Soft butter

La Chambre lavender honey 

Instructions

Preparing the pancake batter:

In a large bowl, mix the semolina, flour, sugar, baking powder and salt.
In another bowl, mix the yoghurt with the warm water until smooth.
Add the yoghurt mixture to the dry mixture and mix well.
In a small saucepan, heat the milk until lukewarm, then add the active dry yeast. Leave to stand for a few minutes until the yeast is activated.
Add the yeast and milk mixture to the dough and mix until smooth. Leave to rest for at least 1 hour.

Cooking the crepes :

Heat a non-stick frying pan over a medium heat.
Grease the pan with clarified butter (ghee).
Pour a small ladleful of batter into the hot pan and spread it out in circular movements to form a thin pancake.
Leave to cook until small holes form on the surface of the pancake, then carefully turn it over and cook the other side.
In a frying pan, heat your Lavender Honey and soft butter, simmer until lightly boiling then turn off the heat.

Assembly:

Once all the crêpes are cooked, serve them hot.Drizzle generously with the mixture of sweet butter and lavender honey.To

taste :

Savour your Thousand Hole Butter and Lavender Honey Crepes, enjoying the combination of the airy texture of the crepes with the sweetness of the lavender-scented honey.

These crêpes are a wonderful way to start the day or end a meal on a sweet and fragrant note.

Bon appétit!