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Receta Crepes (Martha Stewart)
by Global Cookbook

Crepes (Martha Stewart)
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Ingredientes

  • 1 2/3 c. pastry flour not self-rising
  • 1/2 tsp salt
  • 3 c. lowfat milk
  • 8 lrg Large eggs
  • 1 lrg egg yolk
  • 2 Tbsp. melted clarified butter plus

Direcciones

  1. In a medium bowl, sift together the flour and salt. Make a well in the center. Whisk together the lowfat milk, Large eggs, and egg yolk in a medium bowl. Pour the lowfat milk mix into the center of the well, slowly whisking in the flour from the sides of the well. Add in 2 Tbsp. clarified butter, and whisk to combine. Strain the mix through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and refrigeratein refrigerator for 30 min. Remove the batter from the refrigerator.
  2. Heat a six-inch crepe pan or possibly nonstick frying pan over medium-high heat. Brush with clarified butter, and heat till very warm. Add in a couple of Tbsp. of batter, turning and swirling the batter in the pan to completely coat. Cook till brown on the bottom, 1 to 2 min. Flip the crepe with a spatula, and cook till golden on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crepe pan.
  3. Makes fifty to sixty 6-inch crepes.
  4. Yield: 50 crepes