Breton Crêpes with Bresso

For Breton crepes with bresso, mix flour, eggs, water, milk, salt and the melted butter in a bowl. Let rest in the refrigerator for about ½ hour. Melt some butter in a pan and fry crêpes in it as thin as possible on both sides. Spread crêpes with Bresso herbs de Provence, roll up and enjoy.

Preparation Tip:

A crisp salad is recommended as a side dish to Breton crepes with bresso.

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