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Serves approx. 4
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For the crêpe batter, mix:
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- 160 g of flour
- 2 eggs
- 1.5 to 2 dl of milk (the batter should not be too thick)
- a pinch of salt.
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Leave to rest for at least 30 minutes in the refrigerator.
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Ideally, cook the crêpes on a multi-crêpe maker to obtain a smaller diameter. Otherwise, use a small frying pan. They should be thin and remain pliable.
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Once cooled, spread herbed cream cheese between each layer of crêpes, adding radish slices and cress.
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If the crêpes are small, assemble one crêpe mille-feuille per person. If they are large, assemble a single cake and then cut it into equal portions.
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The classic drink is still cider. However, you can also surprise your guests by offering them beer. The light bitterness of our beer ” Echappée ” pairs very well with the crêpe batter and the mildness of the herbed cream cheese.
