328 Diploma in Advanced Culinary Arts | Baking & Patisserie Yield: 4 – 6 pieces Ingredients Method 1. Mix dry ingredients together. 2. Add eggs and just enough milk to get a soft dough consistency batter. 3. Mix with a whisk until combines and lump free. 4. While continuously mixing, add the rest of the milk and melted butter or oil gradually into the batter until getting to heavy cream consistency. If necessary, add some extra water or milk. If lumpy, pour it through a strainer. Allow it to rest for about 2 hours in the fridge before frying. 5. Frying Crepes: Preheat 15-18 cm crepe pan on high heat. Take off the heat and brush with melted butter or oil and get rid of the excess. Pour 40-60 ml batter into the lifted pan and spread it fast on the bottom. Dump out the excess, if any. It has to be thin. Place it back to the heat and cook until shaking the pan, it moves around and the bottom is golden brown (1-1.5 minutes). Flip over and bake the other side. 6. Slide ready crepes onto plates and continue baking them and stacking them up as they are ready. Use extra butter as necessary. 7. Allow them to cool down and cover them. Keep them refrigerated until use. Crepe Batter Flour (A P) 100 g Sugar 1 tsp Salt 1/8 tsp Eggs 1 pcs Milk 200 g Clarified butter / oil 50 g
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