Ingredients
250 grams of flour

1/2 liter of fresh whole milk

3 fresh eggs (Free-range chicken)

40 grams of caster sugar

1 packet of vanilla sugar

1 tablespoon of oil

1 tablespoon orange blossom water or dark rum

1 good pinch of flower of salt and 30 grams of fresh butter to make hazelnut butter and as much for cooking.

Directions

1) In a bowl, put the flour. Make a well and add the vanilla sugar or even better, scrape a fresh vanilla bean with a small knife.

2) Add whole eggs, oil, sugar. Add the fleur de sel, a tablespoon of orange blossom water.

3) In a saucepan, make hazelnut butter (let your butter melt until it browns well) and pour it directly into your preparation.

4) Beat vigorously with a whisk and add the fresh milk in two portions. Beat well to obtain a light paste.

5) Leave your dough to rest for 1 hour, covering your bowl. Note that the batter may thicken. When ready to use, dilute with a little milk or water).

6) Cooking: Put a small knob of butter or oil in a frying pan and heat well.

7) Pour a small ladle of batter and shake your pan to evenly distribute your pancake batter. Leave to brown and turn with a spatula… do not hesitate to grease your pan with a little butter for each pancake, it’s even better!…

ENJOY!