Rose of crepe

A rose of crepe, awesome !

Once again, Cedric Mouthon surprises us by making a magnificent crepe rose.

He shares his tips with you through this recipe so that you too can make it at home.

Ingredients

For the colored dough:

  • The Authentic Froment Crêpes de France preparation
  • Food coloring

For drying the pancake petals:

  • 20 minutes in an oven preheated to 110 ° C
  • For the whipped cream:
  • 20 cl of cream 30-35% fat
  • 2 tablespoons of icing sugar

More details

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