What is a crepe, what is the texture, and is it delicious 10

Crepes originated in France.

Crepes are a type of pancake that is thinner than pancakes and is made with wheat flour.

It is a popular delicacy that has been made. Brittany.

Traditional customs and celebrations are still preserved, and the French have designated February 2 as "Crepe Day".

Crepes are made from a crepe pan (a special heating stove with no edges) or pan-fried on both sides, and can be used as a base for dessert or as a dish of its own. The most prevalent ingredients include flour, eggs, milk, cream, and a pinch of salt, and are mainly flavored in two main flavors, sweet crepes use wheat flour, while salty crepes use buckwheat or rye.

Flour making.

1. Prepare the ingredients: 120 grams of flour, 2 eggs, 230 250 ml of milk, 2 grams of salt, 20 grams of sugar, 25 grams of butter.

2. Pour all the ingredients except the butter into the mixing bowl.

3. Stir well, but don't over-stir, it doesn't matter if there are small flour lumps, just sieve it. Excessive stirring will make the flour chew.

4. The stirred batter must be sifted, this step is very important. The batter will be very delicate after sifting.

5. After sifting, if there is still lumpy batter on the screen, you can use a silicone spatula or a small spoon to scrape it, and it will be sifted over.

6. Melt the butter in water and pour in the batter. No butter, corn oil, soybean oil is fine, orthodox crepes are made of butter, and the milky flavor will be stronger.

7. After pouring in the butter and stirring well, the final consistency of the batter is a thin paste with good fluidity, especially like the feeling of light cream.

8. Turn a non-stick pan on medium heat. Pour in a spoonful of batter (the kind of large soup spoon used for porridge). If it's a non-stick pan, you don't need to pour oil into the pan. If not, pour a little oil and slide the pan to prevent sticking.

9. After pouring in the batter, pick up the pot and slowly turn the pot with the strength of your wrist. Spread the batter evenly on the bottom of the pan in circular circles.

10. When the edge is a little upturned, it can be turned over, and it looks like this after turning over. The other side is ready to cook in about 20 to 30 seconds.

Crepes are a very common dessert in France, and they can also be eaten as a staple food, and although they may not look good, they taste quite good, and the point is that they are very simple to make and can be easily made at home. If we want to make a delicious French crepe, we should first prepare the ingredients, 250 grams of all-purpose flour, 4 fresh eggs, 500 ml of milk, 2 grams of salt, 25 grams of sugar and 50 grams of butter.

We mix all the colors except the butter together, and this time it has a sticky batter. Melt the butter at room temperature, then pour it into the batter you just mixed, the batter must be sifted once, so that the granulated cake will be more delicate and delicious. Grease the pan with an appropriate amount of butter, then pour the batter into the pan and flatten.

At this time, it is best to use medium-low heat, because if the fire is too large, the cake will easily become paste.

When the edge of the crepe is slightly upturned, we turn it over. The second side doesn't take that long, about 30 seconds. Basically, a crepe can be made in a few minutes, and this ingredient is enough to make more than a dozen sheets, which can meet the needs of a family of three.

The finished crepe can be topped with some whipped cream, then added with your favorite fruit, and if you like chocolate, you can also sprinkle some chocolate sauce. Personally, I prefer to spread a layer of yogurt on top and then chop some of my favorite diced fruits. Choose the kind of yogurt that is thicker, so that it is not easy to flow everywhere.

If you don't like sweet, you can also add grilled bacon or sausages, or eat them directly, in short, the most important thing is to make it to your liking. Sometimes I add some mashed banana or sesame seeds to the batter to make it richer. The crepes are a bit like our traditional sweet crepes, and even the production methods are very similar, which shows that Chinese cuisine is really broad and profound.

The delicious preparation of French crepes is as follows: the first step is to mix the flour, eggs and milk well in a container; The second step is to take a large frying pan and put it on medium-high heat, brush with a thin layer of vegetable oil or butter, scoop in about 4 tablespoons of batter into the pan, hold the handle of the pan with your hand, rotate the pan a few times, let the batter form a thin layer and evenly disperse it at the bottom of the pan to form a pancake shape; Step 3: Turn over the pancake as soon as it starts to bubble and fry it for a while. The sweet and savory French crepe is ready.

First of all, you should prepare flour, water and sugar, mix well, then knead the dough into a dough, then make it into the shape of a biscuit, then pour it into a mold, cool it and put it in the oven and bake it for 10 minutes.

After preparing the ingredients to be made, the cornstarch and cake flour are mixed and kneaded into a small dough, and finally the ingredients are made using the accumulated experience of the company.

Crepes are a combination of modern technology and food and leisure culture, and they are easy to make. First of all, mix the cornstarch with flour and sieve, then cut the butter into small pieces for melting, then add egg yolk to crush, add powdered sugar to the butter and beat it at low speed with a whisk until it is slightly white, expand a little, then add egg yolk and stir well, then add flour and knead it into a ball, put it in the refrigerator for half an hour, take it out and divide it into small parts, a small round ball, and then press it flat and bake it in the oven.

[Whipped cream crepe]: It is to roll the fried crust with the whipped cream and eat it together. When rolling, you can chop some chopped fruits (such as mangoes, peaches, strawberries, etc.) and roll them with cream.

Sugar cream crepe]: Spread hot butter on the crust and sprinkle with sugar, which is the simplest sweet crepe.

Chocolate Crepe]: Hot chocolate sauce is poured over the crust, which is the favorite chocolate crepe of many French girls.

Candied apple crepe]: Sliced apples with sugar and a little water to simmer, it is a delicious candied apple. Spread evenly on the crust and enjoy a hot candied apple crepe.

Orange Peel Crepe: Shred the sweet orange peel and make a sauce with the orange juice and sugar and wine. Then soak the cake in the sauce and serve.

Egg & Ham Crepe]: Fried egg with ham slices, if you add shredded cheese, the taste will be even more wonderful!

Sausage crepes: Cut the sausage into slices, spread it on the crust, and enjoy.

Smoked Salmon Crepe with Whipped Cream]: Smoked salmon with whipped cream is also one of the classic flavors of crepes.

Crepes taste like cakes, with both texture and taste. It's the kind of thing that looks like iron on both sides, with a lattice inside, pour the cake liquid into it, turn it over for 1-2 minutes, and then take it out and sprinkle it with various sauces to eat.

The crepes are a little crispy just out of the pan, and this is the best time to eat them.

Here's how to make crepes, so take a look and feel for yourself. You've definitely seen how Indian bread toss is made, and that thing is usually made on the spot.

Summary. Most of the muffins are instant bread, while others use yeast-grown or leavened batter. Most muffins are grilled on one side of a pan and then turned over to allow the other side to heat up moderately.

A crepe, on the other hand, is an extremely thin and large muffin that is fried on one side and then rolled up and filled. The customs and habits of different countries and regions are different, and the taste of muffins is varied, and ingredients and fillings such as cream, jam, fruit, syrup or meat are often coated and stuffed on the top layer.

Hello, it is a pleasure to serve you. According to your question, Sui Fang will find out for you that the difference between shouting acacia crepes and muffins is that they are different in size, and there is no difference in others. I hope that Zheng can help you!

Most of the muffins are instant bread, while others use yeast-grown or leavened batter. Most of the muffins are fried on one side of a toasting pan and then turned over to heat the other side. A crepe, on the other hand, is an extremely thin and large muffin that is fried on one side and then rolled up and filled.

The customs and habits of different countries and regions are different, and the taste changes at any time, and the taste is diverse, often coated and stuffed with ingredients and fillings such as cream, jam, fruit, syrup or meat on the top layer.

Most baked pancakes contain some flour in the cream batter, the most common of which is wheat flour or buckwheat flour, plus some liquid ingredients such as water, milk, oak or light beer, and in the United States it is sometimes used to make pancakes with corn flour, and pancakes made of artichoke flour are also popular in many European countries, such as Germany and Poland. In countries such as Egypt, Canada, and the United States, pancakes contain fermentation catalysts such as baking soda or yeast. Ethiopian cream batter made of cakes injera is made with natural fermentation to achieve a similar effect.

Summary. Hello dear! The reason for the crispy crust of crepes is mainly due to the appropriate selection of materials, such as the selection of high-quality high-gluten wheat flour as the main ingredient, which can ensure that the micro-cutting degree of the flour is high and the crispiness of the crepe is better.

In addition, when making crepes, it is also necessary to pay attention to controlling the amount of water and fat, and it is recommended to use freshly ground olive oil or low-fat vegetable oil to reduce the oxidation of the oil and make the crepe crust more crispy and delicious.

Hello Sakura Hui! The reason why the crepe crust is crispy is mainly due to the appropriate selection of materials, such as the selection of high-quality high-gluten wheat flour as the main ingredient, which can ensure that the micro-cutting degree of the flour is high, so that the crepe is better and crispy. In addition, when making crepes, it is also necessary to pay attention to the amount of water and fat, and it is recommended to use freshly ground olive oil or low-fat vegetable oil to reduce the oxidation of the oil and make the crepe crust more crispy and delicious.

In addition, when making crepes, it is necessary to pay attention to the low-temperature cooking process to preserve the unique crispy texture of the crepes to the greatest extent, which is also the key to the crispiness of the crepes. At the same time, when making crepes, some relaxants should be added appropriately, such as fine powder, low-gluten noodles, etc., so as not to make the dough too tight and make the overall taste not crispy enough.

In addition, when rolling the crust with the rubber, it is necessary to stir and knead it in time to ensure that the dough is delicate and does not break, and add gloss and beauty to the crust of the crepe. On top of the rolled dough, you can choose to put some powdered sugar, or garnish with some small slices of withered nuts, which can add a visual effect to the round cakes.

The crust of the croquette is not crunchy, is there the wrong ratio of ingredients?

Yes, the croquettes are not crunchy when the skin is changed, which may be due to the wrong proportion of ingredients, too much oil or improper combination of other ingredients such as flour and cocoa flour. You can check that the ingredients are in the right proportion, and if not, try adjusting the ingredients to see if you can end up with a more crunchy texture.

Do you have this ingredient ratio for crepes?

Okay, the correct ratio of ingredients for a croquette is: 220 grams of flour, 80 grams of sugar, 2 teaspoons of cocoa fragrant tung powder, 4 teaspoons of fresh milk, 4 teaspoons of vegetable oil, and 2 eggs. Some of the ingredients can be adjusted according to your own taste.

In order to make the croquettes more crunchy, it is recommended to add a small amount of salt to the flour and milk before mixing the fresh milk with the sugar and flour to make a paste, which will make the dough more elastic. In addition, it is recommended to pour out the whole dough at once instead of dropping it out when pouring the batter into the mold, as this can avoid dough cavities.

I've also done this ratio, it's not very crispy, and I don't see the praise when it is placed at the ** point?

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Summary. The reason why crepes are crispy is that crepes are not particularly crispy, after all, they need to be folded. The special crepe pan here in France is not particularly crispy.

If it is said to be relatively brittle, 1Increase the amount of butter in the butter pan, 2After pouring the pan into the dough pot hot, turn the pan faster (the crepe will be thinner and crispier).

The reason why crepes are crispy is that crepes are not particularly crispy, after all, they need to be folded. The special crepe pan here in France is not particularly crispy. If it is said to be more brittle than the liquid cavity, 1

The amount of butter in the butter pan is closed and the ridge is increased, 2After pouring the pan into the dough hot, turn the pan faster (so that the crepes will be thinner and crispier).

Do you have a specific recipe for crepes?

One is the recipe, and the other is how to make it crunchy to see if it's the same as yours.

Ingredients: 2 eggs, 120 grams of milk, 120 grams of apple juice, 6 grams of sugar, 1 gram of salt, 6 grams of cranberries, 12 grams of vegetable oil, 100 grams of Fuqiang powder Production process: 1. Prepare all the ingredients.

2. Beat two eggs into a bowl, stir well, and then pour in the crushed cranberries. 3. After pouring milk, apple juice, vegetable oil and sugar and stirring evenly, pour in a small amount of flour many times and stir evenly, without flour particles, the batter can be streamlined. 4. Heat the pan, smear a thin layer of oil, pour in the batter with a spoon, and turn the pan while pouring to make the batter thin and evenly spread into a round cake.

5. The low heat is about 1 minute, the edge of the cake is golden brown, and the surface of the side of the tung has not yet been fried, and it can be turned over. Fry until golden brown on both sides. 6. Peel the banana, cut it into slices, wrap it in a crepe, roll it up and eat!

If you like cheese or cream, or strawberries or yellow peaches, you can drizzle some chocolate sauce at home, which will make the taste even richer! Roll it up and enjoy it slowly. Tips:

1. If you like crepes that are tender, shorten the time of baking; I like crispy, and the searing time can be longer. 2. You can change apple juice to milk, or orange juice. 3. After the pie crust is made, it can be decorated, such as sprinkling powdered sugar, spreading jam, bananas can be replaced with other fruits, nuts or all kinds of meat you like.

After adding the sugar, this bottom should stick to the pan.

If you don't put sugar, it won't feel hard.

Brush the bottom of the pan with a thin layer of oil.

Put each one and brush it, and then put that batter.

It's that this crust won't be crispy.

If you want to be crispy, just bake it for a longer time.