Recipe: Basic breakfast crepes

Home Cooking Recipe: Basic breakfast crepes

Notes:

Speaking of crepes, I want to thank two people. The first is October. When I tried the recipe of nearly 10 kinds of crepes, I ate crepes every day for more than a week, the original, cocoa, salty, and sweet. . . But after eating for so long, I didn't complain. I was still helping me with the recipe proposal. I really felt very moved. The second one to thank is Fang Dajie. When I did it for a long time but was still not satisfied, I sent a circle of friends and couldn’t help but complain. . . Then Fang Dajie immediately gave me a recipe for the crepe she had used before, and then - once successful! ! More reliable than the recipe book, compared with the online comparison, I don’t know a few streets. Is it really only the most reliable recipe for eating? Today, the recipe for the original crepe is completely Formula One's own formula. It has been approved by her and is shared today. Although there are only three kinds of raw materials, the effect of different ratios is completely different. If the milk is too much, the cake is too thin and too soft to turn over. If the flour is too much, the cake is too thick and the egg is not enough. . There are a lot of irresponsible recipes on the Internet, and they are all scribbled or written with “appropriate amount”. This is a recipe that has been tested and counted for failures. I hope everyone who does it can cherish it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the milk into the flour, add the eggs, and mix well until the batter is not agglomerated (see Tips for a perfect batter).

    Pour the milk into the flour, add the eggs, and mix well until the batter is not agglomerated (see Tips for a perfect batter).

  2. Home Cooking Recipe: In the medium heat, simmer the crepe pan/pan with a little oil to prevent sticking. Then pour a spoonful of batter into the pan and shake the pan quickly (or use a spreader tool) to evenly spread the batter into a pancake.

    In the medium heat, simmer the crepe pan/pan with a little oil to prevent sticking. Then pour a spoonful of batter into the pan and shake the pan quickly (or use a spreader tool) to evenly spread the batter into a pancake.

  3. Home Cooking Recipe: When the whole crepe has been solidified, the outermost circle is slightly tilted, which means that it can be turned over, usually about 2 minutes (the difference between the size of the pot and the stove fire will affect the turning time, and the pot edge will be lifted. Prevail). At this time, the crepe should be very easy to pick up and turn over (such as the middle picture), there should be a certain pattern after the turn.

    When the whole crepe has been solidified, the outermost circle is slightly tilted, which means that it can be turned over, usually about 2 minutes (the difference between the size of the pot and the stove fire will affect the turning time, and the pot edge will be lifted. Prevail). At this time, the crepe should be very easy to pick up and turn over (such as the middle picture), there should be a certain pattern after the turn.

  4. Home Cooking Recipe: I have added bananas here, and the hazelnut sauce and nuts are added outside. Tips will give you a reference to all kinds of crepe fillings! There are sweet mouths and mouths.

    I have added bananas here, and the hazelnut sauce and nuts are added outside. Tips will give you a reference to all kinds of crepe fillings! There are sweet mouths and mouths.

  5. Home Cooking Recipe: Enjoy it!

    Enjoy it!

Tips:

1. The three ingredients are the simplest and most basic crepe recipes. Some recipes with cream or condensed milk are estimated to be more fragrant, but I don't recommend it for breakfast from a healthy diet. It’s good for a dessert. 2. Salty crepe Tip: If you want to eat salty mouth, you can add cheese, ham, chopped green onion, vegetable diced, etc. when you mix batter, and directly spread the cake, and generally salty crepes Made with buckwheat or rye flour. Or, like Fang Dajie, add salt to make a cake and then cut the knife into small strips and put it in beef soup. It is also a very delicious salty mouth choice. 3. Sweet crepe Tip: If you like sweet mouth, you can add some sugar, and finally add fruit, smeared jam, etc., but note that even if you make sweet, add a small amount of salt to ensure the best. taste. In fact, I used a small amount of salt and a little bit of sugar in the picture. When I eat it, there is no sweetness. But the full egg is very strong. The last taste is basically the sweetness of banana and the aroma of hazelnut sauce. The other one is added with chocolate sauce, the taste is sweeter, I personally love the nuts. 4. How to make a perfect batter? Usually batters are prone to agglomeration when initially tried, and agglomeration can affect the taste, so here are a few solutions. 1 Pour the milk into the flour three times. Pour the liquid into the flour slowly to prevent agglomeration and stir. Finally, there will be a little agglomeration, which needs to be evenly mixed with the eggbeater. This method is more suitable for the type of time. 2 Sift the flour into the milk. If the flour is not sieved, the batter is easy to agglomerate, but even if there is a short agglomeration after sieving, it is easy to stir evenly. 3 Use a high speed mixer. If there is a high-grade mixer in the house, pour the flour, eggs, and milk directly, and stir at a high speed. The batter that comes out is also perfect, suitable for the equipment party. 4 batter sieving method, that is, the stirred batter is completely sieved, and the agglomerates are taken out. 5 batter precipitation method. This method is suitable for the person who is pursuing perfection, that is, the batter that is stirred, precipitated for more than 2 hours, and even can be refrigerated overnight (that is, the batter prepared the next day the day before). Such a batter must be very good as long as it does not reach the sediment part. The perfect batter. 5. If there is a wooden fader (the fader of the brain-filled pancake fruit), it is of course the best. If you don't shake the pan until the batter is even. Note that the batter should not be too thick, otherwise it will change the cake directly. 6. Regarding the problem of the pot, I used the cast iron pot which is specially made for Crepe. It is more suitable for spreading the cake. If it is not, it does not matter at all. The ordinary pan can be done. It may be necessary to assist the hand when turning over. I wish you all a happy meal! Mua~——————————————————————————More 悦食记菜谱 Please pay attention to my small station http://yuesfoodstory.com Weibo ID : @Whisky微醺YUE'S FOOD STORY 悦食记 about food, healthy life, and love.


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