the origin of crepe (French: crêpe)

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is a kind of pancake thinner than pancakes, made of wheat and popular in many corners of Europe and the world. It is made of a crepe baking pan (a special heating stove without edges) or a pan fried on both sides. The most common ingredients include flour, eggs, milk, cream and a pinch of salt, which are mainly divided into two flavors. Sweet crepes are made of wheat flour, while salty crepes are made of buckwheat or rye flour. ? According to the information of local cultural workers, it is very interesting to speculate that this kind of food originated from Brittany in northwest France. Because the local soil is poor, it is quite unfavorable for the growth of wheat. In order to make a living, it will be made into pancakes and eaten with other foods. Traditionally, crepes eaten in this area will be cooked with cider.

How to make crepes Material:? Cake crust material:? 1g of low-gluten flour, 1g of sugar, salt? A little, 3 eggs, 35g milk, 2g melted cream.

cream stuffing with whipped cream:? a.? 2g milk, 1/4 herb, 4g sugar, 2g low-gluten flour and 2 egg yolks. ? b.? 1g of whipped cream, 1g of sugar, fruit wine (or rum, brandy)? 1g。 ? Practice:? ◎ Bread crust method:? Egg yolk, break up; Low powder, sieving. Low flour+sugar+salt, pour into a mixing bowl, mix evenly, make a low point in the middle, slowly add the broken eggs, and mix evenly with an upright egg beater until the flour is invisible and the noodles look smooth. ? After the dough is stirred evenly, add the melted cream-[preferably about 3~4℃, so it is easier to mix in the dough], stir evenly, filter-[there will be lumps in the eggs], cover with plastic wrap and stand for 3 minutes ~1 hour. ? ◎ Cream stuffing with fresh cream:? 15g of milk-[leave some for later use]+2g of sugar+1/4 root of vanilla-(press it before adding), put it in a single-handle pot and bring it to a boil. ? 2g sugar+low flour, pour into a mixing basin, mix well, add some milk-(milk is added slowly until it is the same as the consistency of egg yolk, so it is better to mix well when adding egg yolk), and mix well. ? Add the egg yolk into the mixed low flour and milk, stir well, then add the remaining milk, stir well and let it dilute. ? Boiled milk, slowly add to the yolk paste, stir well while adding, and then pass through the sieve to filter out the impurities of vanilla sticks and eggs. ? After filtering, pour it into the original pot, and continue to cook over medium heat-[cook while stirring to avoid burning], until it boils and thickens, and then turn off the fire. * Add whipped cream to the cream filling, and the taste will be lighter; If you don't want to add whipped cream, just cream stuffing, at this time, you can add 2g of salt-free cream and stir it evenly, which makes it more fragrant and delicious. ? Pour the cooked cream stuffing into a mixing basin, and the surface of the cream stuffing is covered with plastic wrap-(the surface of the cream stuffing is covered with plastic wrap, not covered above the basin. The plastic wrap must be covered, otherwise the surface will harden), and it will be cooled by ice water-(just leave it to cool down, don't touch it). ? Cream+＋1g sugar, beat until 6~7 and distribute+fruit wine (colorless citrus wine is used in the program, which matches the taste of cream stuffing), and stir well. ? Add the whipped cream into the cream filling three times, use a scraper and cut it evenly, and put it in the refrigerator for later use. * Cream filling can be used not only in crepes, but also in puffs and cakes. ? Supplement:? Mix the dough again before frying the crepes, otherwise the dough at the bottom will be thicker. ? The pan is hot-(if the pan is not non-stick, add a little oil). Scoop a spoonful of noodles in? Pan frying-(Don't scoop too much dough at a time, as long as it can form a thin crust), lift the pan and turn it slightly to make the dough flat, and control the fire itself, usually a small fire. ? It doesn't matter if the first cookie is fried, because the first cookie is usually used to test the size of the fire. ? The edge of the cake is golden yellow, and the surface of the side that has not been fried is solidified, so you can turn it over-(loosen one place with a spatula, grasp the edge with your fingers, hold the spatula against the middle of the side that has not been fried, and turn the crepe over to continue frying), and fry until both sides are golden. ? The pan in the program is about 25㎝, and you can fry about 2 pieces. ? Take some cream fillings from the fried crepes, and smear them on 2/3 of the cake area with a spatula-(the thickness is arbitrary, but not too thick, otherwise the cake will not taste), and smooth them. ? Fold the cake in half, then fold it in half to form a fan shape, and you can eat it. ? The filling of crepes is optional, and the cream filling is just one of them. You can also add some whipped cream to wrap the fruit.