3/4 cup all-purpose flour (90 g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 tablespoon sugar
1 egg
3/4 cup milk (180 ml)
2 tablespoons melted butter
20 g unsalted butter, cut into 4 pieces of 0.5 cm x 2 cm
3/4 cup all-purpose flour (90 g)
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 tablespoon sugar
1 egg
3/4 cup milk (180 ml)
2 tablespoons melted butter
20 g unsalted butter, cut into 4 pieces of 0.5 cm x 2 cm
In a medium bowl, whisk together the flour, yeast, salt, and sugar
Set aside
In a blender or food processor, beat the egg until it becomes light and fluffy (2 minutes)
Add the milk, mixing with a spatula
Transfer to the bowl with the flour mixture and mix well
Add the melted butter and mix until smooth
Heat a small non-stick skillet over medium-high heat
Place 3 tablespoons of the batter in the center, without spreading, and cook until bubbles appear on the surface
Reduce heat to low
Use a spatula to flip the crepe and cook for an additional 2 minutes
Transfer to a serving plate and repeat with remaining batter
Place one crepe in the center of four plates, drizzle with 1/2 tablespoon of honey, and top with another crepe
Arrange the butter on top and drizzle with more 1/2 tablespoon of honey
Serve warm.
