Black Crepes with Charcoal Flour

Black crepes made with charcoal flour are thin, delicate crepes with a striking charcoal color, and the batter comes together in a blender in five minutes. Half the flour is replaced with charcoal flour, while butter and olive oil in the batter keep the crepes soft and tender. I recommend filling them with a bit of soft cheese - enjoy!

Black Crepes with Charcoal Flour

Thin, delicate charcoal-colored crepes made with milk, with butter and olive oil in the batter.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 crepes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 0.5 cup black (charcoal) flour
• 0.5 cup wheat flour
• 2 eggs
• 1 pinch salt
• 1 tsp sugar
• 1 cup milk
• 60 g butter softened
• 30 ml olive oil

Method

 

1. Beat the eggs with the milk, salt and sugar using a mixer or blender.
2. Add the softened butter and beat again.
3. Sift both types of flour into the batter, pour in the olive oil and mix until smooth. Let the batter rest a little.
   
4. Fry the crepes in a hot pan on both sides until golden; only grease the pan before the first crepe. Fill however you like - they're delicious with soft cheese. Enjoy!
   

Tips

• Let the batter rest a little before frying - the crepes will be more even and stretchy.
• Only grease the pan before the very first crepe: the olive oil in the batter keeps them from sticking.
• Fill them however you like: they're especially good with soft cheese.