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  • In This Book You Will Learn How To Cook:: So, Take The First Step and Start To Explore The Wonderful World of Crepes!

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    abdo nahal
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    This document introduces crepes as a versatile dish that can be used for both savory and sweet fillings for breakfast, lunch, dinner or dessert. It explains that the book contains recipes for amazing breakfast crepes, traditional savory crepes and decadent dessert crepes. The document encourages the reader to explore the many crepe recipe options in the book since crepes are one of the most simple and delicious foods.

    Original Description:

    Prepare All Types of Tasty Crepes with an Easy Crepe Cookbook Filled with Delicious Crepe Recipes

    Original Title

    Crepe Cookbook

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    This document introduces crepes as a versatile dish that can be used for both savory and sweet fillings for breakfast, lunch, dinner or dessert. It explains that the book contains recipes for amazing breakfast crepes, traditional savory crepes and decadent dessert crepes. The document encourages the reader to explore the many crepe recipe options in the book since crepes are one of the most simple and delicious foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    236 views4 pages

    In This Book You Will Learn How To Cook:: So, Take The First Step and Start To Explore The Wonderful World of Crepes!

    Uploaded by

    abdo nahal
    This document introduces crepes as a versatile dish that can be used for both savory and sweet fillings for breakfast, lunch, dinner or dessert. It explains that the book contains recipes for amazing breakfast crepes, traditional savory crepes and decadent dessert crepes. The document encourages the reader to explore the many crepe recipe options in the book since crepes are one of the most simple and delicious foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    Crepes have long been key component of traditional French cuisine.

    A
    rather simple dish that can be used as a platform for both sweet and
    savoury toppings, and easily tailored to your individual wants and your
    preferences.

    But they are also so much more than that.

    Crepes are a versatile and delicious dish that can be used to create the
    perfect breakfast, lunch, dinner, or desert – and with thousands of
    different crepe recipes out there, you can be sure that you will never run
    out of options.

    Which is why I have accumulated them all for your eating pleasure!

    In this book you will learn how to cook:

    Amazing breakfast crepes

    Traditional savory crepes

    Decadent desert crepes

    Crepes are hands down one of the most simple and delicious foods on
    this planet – so why shouldn't you have access to an entire recipe book
    dedicated to them?

    So, take the first step and start to explore the wonderful world of
    crepes!
     sugar and lemon
     raspberry jam & chocolate sauce
     nutella & sliced banana
     nutella & chopped hazelnuts
     whipped cream
     chocolate, caramel or butterscotch sauce
     frangipane
     peanut butter
     sugar and butter, possibly with lemon or cinnamon
     strawberries, fresh or frozen
     cream cheese and brown sugar
     slivers of chicken, broccoli and cheese sauce
     wrapped around a frankfurter (See cheesy crepe above)
    1. Put the flour at the bottom of a mixing bowl and make a hole in the middle where you
    put the eggs, the melted butter, the salt and a bit of milk.
    2. Mix well by hand (traditionally, you actually use your hand to avoid incorporating air)
    slowly combining with the flour, you should get a thick paste. Then continue mixing
    and slowly add the rest of the milk, mix well to avoid making lumps. You may add a
    bit of liqueur (traditionally brandy or fleur d'oranger) for more taste. Allow to stand,
    perhaps for several hours whilst the flour gluten rests - very important to the final
    texture.
    3. Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour
    some batter while rolling the pan to make the crêpe as thin as possible (8 finished
    crepe might add up to a stack 1/4" or 6mm thick). A drop of water can be used to
    test the pan temperature: too cold, and the water will sit on the pan, too hot and it
    will vanish immediately. At the right temperature, the water will seem to "dance" on
    the pan.
    4. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the
    moon, then turn it over to cook the other side; with some practice, you can flip it in
    the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping
    instructions.
    Serve with maple syrup, caster sugar, jam, spreads, etc.
    Crêpes can be filled and folded into triangles or rolled up.
    Some tasty fillings include:

     sugar and lemon
     raspberry jam & chocolate sauce
     nutella & sliced banana
     nutella & chopped hazelnuts
     whipped cream
     chocolate, caramel or butterscotch sauce
     frangipane
     peanut butter
     sugar and butter, possibly with lemon or cinnamon
     strawberries, fresh or frozen
     cream cheese and brown sugar
     slivers of chicken, broccoli and cheese sauce
     wrapped around a frankfurter (See cheesy crepe above)

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