From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- "Recipes/Cre\314\202pes.html" | 373 ++++++++++++++++++++++-------------------- 1 file changed, 199 insertions(+), 174 deletions(-) (limited to 'Recipes/Crêpes.html') diff --git "a/Recipes/Cre\314\202pes.html" "b/Recipes/Cre\314\202pes.html" index 8d7f563..2c9f8de 100644 --- "a/Recipes/Cre\314\202pes.html" +++ "b/Recipes/Cre\314\202pes.html" @@ -1,199 +1,224 @@ - + - - - - - - -
- -
- + .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
-

Crêpes

- + - - + -

- - +

★★★★★

+

- - - - Prep Time: 2 hrs, 15 min - - - - - Source: - - - - - + + + Prep Time: 2 hrs, 15 min + + + + Source: + +

- - - -
- -
- -
+
+
+
- +
-

Ingredients

-
-

60 g butter

750 ml milk

300 g plain flour

4 eggs

-
+

Ingredients

+
+

+ 30 g butter +

+

pinch of salt

+

+ 1½ cups milk +

+

+ 150 g plain flour +

+

+ 2 eggs +

+
- - + - +
+ +
+ + +
+

Description

+
+

+ This quantity of batter will make 8-10 thin, lacy pancakes or + crêpes 20 cm in diameter. Stack the pancakes one on top of the + other when cold and wrap them in plastic film. They will keep + overnight in the refrigerator if they are not needed straightaway. + The batter will also keep overnight in a covered contamer. Just + stir any risen butter back into the batter and bring the batter to + room temperature before using. +

+
+
-
- -
- - - -
-

Description

-
-

Double portion

+ + +
+

Directions

+
+

+ 1. Warm Ingredients:
Warm butter, salt, and + milk together until the butter has melted. +

+

+ 2. Mix the Batter:
- Put flour into a basin + and make a well in the flour.
- Break eggs into the well and + work in some flour.
- Add the warm milk mixture and whisk + until smooth. +

+

+ 3. Refrigerate:
Refrigerate the batter for + 2 hours before cooking.
Tip: The consistency should be like thin cream. If not, thin + with more milk. +

+

+ 4. Prepare the Pan:
Heat a frying pan + (preferably one designed for cooking pancakes). +

+

+ 5. Cook the Pancakes:
- Wipe the pan with a + piece of buttered paper for the first pancake.
- Lift the pan + from the heat, then ladle in batter and swirl to spread it to the + edges of the pan.
- Set the pan back over the heat. After 1 + minute, lift the thin outer edge of the pancake with a fine + spatula and flip the pancake using your fingers or the spatula. +

+

+ 6. Keep Warm:
When cooked, transfer the + pancake to a plate in a low oven to keep warm. +

+

+ 7. Repeat:
Repeat the process for the + remaining batter.
+

+
-
- - - + - - + - - +
- - - +
- -
- -
- - - - - - + -- cgit v1.2.3