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THE 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 IN VIDEO
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