Two-color crepe
Ingredients
- Eggs Two
- Milk 100ml
- Granulated sugar 10g
- Low gluten flour 500g
- Butter 5g
- Brandy 1/4t cherry
- Blueberries, strawberries, mint leaves and other fruits According to personal preferences
Steps
1. Mix milk, eggs and sugar in advance, dig a hole in the middle of the flour, and pour the mixed solution into it. Use the whisk to start from the center and slowly rotate outwards to dissolve the flour little by little. Mix until the material is smooth and there are no large particles.
2. Cover with plastic wrap or moist gauze and let it sit for at least 30 minutes (it’s best to put it in the refrigerator in summer). After this step is completed, you will find a layer of fine bubbles on the surface of the mixture. , this is due to the dissolution of small powder particles that have not been exposed to water before. It would be better if you wake up for a longer time.
3. Next, you are ready to bake, melt the butter in the pan. Medium heat. The large pie crust requires about 7g and the small pie crust 2.5g. It doesn't matter if there is a slight difference in weight.
4. Use a kitchen towel to spread the melted butter evenly on the bottom of the pot. This step is very important as it helps the crust form a beautiful pattern. If you use a non-stick pan, it will look like the butter has been absorbed by the paper towel and the butter in the pan is unevenly distributed. It doesn't matter. This is normal. Please be sure not to skip this step. If you wait too long, the butter will burn too much and the crust will be too dark to look good. Generally, it will be just right once the butter is melted and spread evenly.
5. Reduce the heat to low, use a long-handled spoon to pour the batter into the center of the pan, pour it quickly, and rotate the pan slightly at the same time. The batter will easily cover the bottom of the pan and form a round shape. (I usually heat the pan and dump the batter after removing it from the heat.) This process needs to be quick. Continue baking over medium heat until the surface of the crust is dry and the sides are lifted.
6. Use a spatula or spatula (you can also use chopsticks + fingers, whatever comes handy!) carefully reach under the crust, lift up and turn it over. After turning it over, bake for only 2 seconds -3 seconds to dry the surface. If you are worried that it will not be cooked through, it is okay to bake it for a while longer, but be careful. If you bake this side for too long, there may be some dark spots, which are not obvious from the front. Line a container with a kitchen towel and place the crust on it, staggering the crusts as much as possible to reduce overlap. If there is filling, you can also spread it directly in the pot and then take it out
7. To reheat the pie crust, melt the butter in a pan, and then lightly flip the dough. Use about 5g of butter for the large pie crust and about 2.5g of butter for the small pie crust. Add 1/2t of sugar to a large cake crust to enjoy the deliciousness of plain cake crust.
8. Preparation of double berry crepe: 100ml whipping cream, 1/4t cherry brandy, 10g sugar, beat together until corners appear after lifting the egg beater, apply on the crust. Sprinkle diced strawberries and washed and drained blueberries over the cream. Fold the pie crust in half, then fold it in half again with a slight stagger, sift icing sugar, decorate with mint leaves, strawberries, blueberries, etc., and serve.
Tips
- Tips T=tbsp=One large spoon/scoop=15ml, t=tsp=One small spoon/scoop=5ml, generally we will buy it A set of measuring spoons is convenient for weighing, but it is really not necessary. The spoons at home are generally about 15ml, and the teaspoons/coffee spoons are 5ml.
