Pancakes Desserts Taste Breakfast: caramel jam honey Czech Republic sugar
by Sandra
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(1 votes, average: 5 out of 5) 
Loading ... Livance or Crépiaux Bohemian
(6 to 8 hungry)
- 400g flour
- 4 eggs
- 3 tsp instant dry yeast or 25-30g fresh yeast
- 600 ml milk
- 50g caster sugar
- 1 pinch salt
- zest of lemon or other flavor of your choice
Preparation of dough
In a large bowl, mix remaining flour with salt and fragrance chosen. Digging a well and pour the beaten eggs. Mix gently, gradually adding the leavening yeast. Work until a thick batter. Cover with a cloth and let rise 30 to 45 min.
Pour a large tablespoon of batter into pan, spreading roughly with the back of the spoon (the dough is thick but not to pack too much with the spoon). When crépiau swell and form small holes on the surface, the back with a spatula and cook the second side until browned. Place on large plate and cover immediately with another plate to keep the warmth and softness.
Crépiaux These are traditionally served sprinkled with powdered sugar flavored with cinnamon or cream whipped, but everyone is allowed: brown sugar, stewed apples, jam or honey. And for fans, I recommend the caramel liquid as in the photo: a delight!
I said that these pancakes have a slight taste of yeast, which is likely to taste Czech and anyway is normal given the amount used. For non fans, use half recommended.
Wrapped in foil and kept in a cool, these crépiaux still preserved 1 day: beyond, they harden and need to be warmed.
Source: Adapted from a recipe published in J'économise, February 2000 No. 16
Print This Post Copyright © 2006 Sandra
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by gypsy
by mamina
It looks a little like pancakes?
by Avital
Indeed, they are much like pancakes or crumpets (actually lifted pancake) but the taste is closer to the pancake
by missval
it looks super good tell then! Here in Britain, they call it pancakes! I added a little beer in the dough to give it a little levity! I'll try the lemon to see!
Good evening!
by supertimba
the baghrir is not Moroccan and Algerian, a translation has occurred to the neighbor:)
Moreover, this recipe looks strangely at beghrir Moroccan (yeast returning to the consistency of crepe) except that the beghrir comprises 50% of fine semolina.
by Gracianne
Handy little hole for soaking maple syrup or honey, these very dangerous things the.
by admin
I recommend the chocolate melted butter or salt: o)
mmmmmmmmmmmhmhhhhhhhhhhhmmmmmmmm!
by loupiti
Huuum a mixture of pancakes and pancake! test soon!
by Garance
cuckoo back from vacation I find you with pleasure, especially with those "pancakes" ..
@ Bientot
Garance
by Avital
Supertimba, sorry for this "couak" but it turns out that even if actually in my head baghrirs were Moroccan, my internet search brought me more often on revenue or sites Algerian cuisine .. so I left the origin .. 2 I hope it will still 
Gracianne, glad to see you again .. welcome back!
by Scherneel
Indeed, I will not venture to not wake them ^ ^ But it must be great! 
by rosine
Curious, it really ressembe pancake is done in Northern France.
by bella2008
slt,
Excellent crépiaux or the pancakes ... I like it with sugar, apricot jam (nice taste sweet and sour) or with melted chocolate. ... (C resembles pancake pancake Algerian except what cuissent one side and are full of holes) ....
These crépiaux make me an appetite! Thank you