Chez Nicole creperie, in Pontivy, in Morbihan, has been open for 54 years. Owner Nicole Rivaux reveals the recipe that made her famous.
The amount of salted butter used is "to the eye," says Rivaux, mischievously. For around fifteen pancakes, use 500 g wheat flour, 250 g of sugar, 500 ml of milk. A little sunflower oil and a pinch of salt are also needed for the filling. The crepe is served in a cast iron pan that is more than a hundred years old.