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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<!-- Name -->
<h1 itemprop="name" class="name">Crêpes</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">2 hrs, 15 min</span>
<!-- Source -->
<b>Source: </b>
<span itemprop="author">Stephanie Alexander</span>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>30</strong> g butter
</p>
<p class="line" itemprop="recipeIngredient">pinch of salt</p>
<p class="line" itemprop="recipeIngredient">
<strong>1½</strong> cups milk
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g plain flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> eggs
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<div class="descriptionbox">
<h3 class="subhead">Description</h3>
<div itemprop="description" class="description text">
<p>
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.
</p>
</div>
</div>
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
1. <strong>Warm Ingredients</strong>: <br />Warm butter, salt, and
milk together until the butter has melted.
</p>
<p class="line">
2. <strong>Mix the Batter</strong>: <br />- Put flour into a basin
and make a well in the flour.<br />- Break eggs into the well and
work in some flour.<br />- Add the warm milk mixture and whisk
until smooth.
</p>
<p class="line">
3. <strong>Refrigerate</strong>: <br />Refrigerate the batter for
2 hours before cooking. <br /><em
>Tip: The consistency should be like thin cream. If not, thin
with more milk.</em
>
</p>
<p class="line">
4. <strong>Prepare the Pan</strong>: <br />Heat a frying pan
(preferably one designed for cooking pancakes).
</p>
<p class="line">
5. <strong>Cook the Pancakes</strong>: <br />- Wipe the pan with a
piece of buttered paper for the first pancake.<br />- Lift the pan
from the heat, then ladle in batter and swirl to spread it to the
edges of the pan.<br />- 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.
</p>
<p class="line">
6. <strong>Keep Warm</strong>: <br />When cooked, transfer the
pancake to a plate in a low oven to keep warm.
</p>
<p class="line">
7. <strong>Repeat</strong>: <br />Repeat the process for the
remaining batter. <br />
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
</html>
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