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Crepes

Crepes. 1. What is a crepe?. Crepe is a French word meaning a very thin pancake . It is used to refer to the final filled creation and also the pancake made from batter. Uses of crepes: desserts leftovers main dish. 3. What ingredients are in a crepe batter?. eggs flour

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Crepes

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  1. Crepes

  2. 1. What is a crepe? Crepe is a French word meaning a very thinpancake. It is used to refer to the final filled creation and also the pancake made from batter. • Uses of crepes: • dessertsleftoversmain dish

  3. 3. What ingredients are in a crepe batter? eggsflour milkshortening • Ways of mixing: • blenderwire whisk • electric mixerwooden spoon

  4. Cooking crepes: • A. After ingredients are combined let mixture • stand for an hour or more. For best results, • leave at room temperature for an hour. This • allows flour to expand and some of the • bubbles to collapse. If batter is too thick, • add a tablespoon of water or milk. Thinner • batters seem to work best. Batter is usually • smooth when you let it stand.

  5. Which side of the crepe do you want to show on • the outside? Crepes made in traditional pans are usually more attractive on the side that was cooked first. Crepes made on the upside down griddle are more attractive on the side against the griddle.

  6. Cooking principle: • Batter is poured and swirled in greased pan. • Less than 1/4 cup of batter is used at a time. • Heat coagulates the protein in the egg and milk. • Cook the crepe until the bottom is browned. Then • carefully turn and brown the other side for a few • seconds.

  7. 7. Shapes of crepes: • fold-over: Most common shape. Spoon • filling along center. Fold one side • over and then fold over opposite • side. • half-fold: Place filling on half of crepe. Fold • crepe in half.

  8. roll-up: Spread filling over entire crepe. Roll up • like a jelly roll. D. burrito roll: Spread filling to 1/2 inch from edge. Fold right and left sides over filling. Starting at bottom, roll up.

  9. blintz: Place filling in center of crepe. • (pocket fold) Fold bottom over almost half of • crepe. Fold right side, left side, • and then fold top down. F. cups: Place crepe in muffin pan to ruffle tops.

  10. crepe suzette: Fold in half. Fold in half again • to form a triangle. • stack gateau: Crepes stacked with filling between • each layer. I. wedge: Spread with filling. Cut into wedges.

  11. Identify the nationality associated with the • following crepes. A. manicotti - Italian B. enchilada - Mexican C. palacsinta - Hungarian

  12. D. blintz - Jewish E. wonton - Chinese F. blini - Russian G. krep - Greek

  13. H. perogi - Polish I. platter - Scandinavian

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