PAPA丫
浪漫经典法式可丽饼 Lady M
7.8
综合评分
22
人做过这道菜
原食谱（详见小贴士）来自：Entertainment with Beth。法式班戟是一种经典的甜食，以美味奶香且薄而优雅著称，适合搭配酸甜的草莓酱和巧克力酱。英文简介链接：http://www.excusemyfrench.co.nz/a-little-crepe-history/
本次食谱采用了一些Entertainment With Beth的截图，特此申明。
用料可以制作，8-10片班戟
封面来自：blog.williams-sonoma.com
本次食谱采用了一些Entertainment With Beth的截图，特此申明。
用料可以制作，8-10片班戟
封面来自：blog.williams-sonoma.com
用料
浪漫经典法式可丽饼 Lady M的做法
-
混合左右的材料，确保混合均匀，无疙瘩。细腻的原料可以保证班戟的柔软和轻薄
-
不沾的平底锅作为重要道具，建议的大小为11英寸。
-
高温加热平底锅，降为中火，可保证平底锅受热均匀。将油倒在厨房用纸上，备用
-
将油擦在锅面，注意在边缘也均匀抹上食用油
-
抬起锅，倒入一勺面糊，同时摇晃平底锅，尽量使面糊平均分布
-
边缘略有金黄色时，用薄的锅铲分离
-
建议用手指轻轻的拎起面皮，快速翻面。（小心烫！）
-
两面金黄时，放在厨房用纸上
-
储存方式，将做好的班戟夹在在两张厨房用纸中间，并用锡纸包好。食用时，放入微波炉加热30秒即可。
-
食用建议：
新鲜柠檬汁（几滴）+白糖
巧克力冰淇淋+巧克力酱
草莓酱
巧克力坚果酱
-
越薄越脆，如图时。
小贴士
原食谱：https://www.youtube.com/watch?v=f9pdUo8PwBw
BETH'S FOOLPROOF CREPES
Makes 8-10 Crepes
Ingredients:
1 cup (120 g) of All Purpose Flour
1 tbsp (13 g) sugar
pinch of salt
2 eggs, beaten well
2 cups (475 ml) of milk
4 tbsp (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
METHOD:
In a large bowl whisk together the flour, sugar and salt. Then pour in the milk, and whisk, then add the beaten eggs, and then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot.
Ladle out 1 serving of batter with a standard sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
BETH'S HOMEMADE CHOCOLATE SAUCE
Makes 3 cups
1 (12 oz) (340 g) bag of chocolate chips
2/3 cup (160 ml) heavy cream
1 tbsp(15 ml) honey
1 tsp (5 ml) of vanilla
METHOD:
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in fridge, and microwave to re-liquify. Will last for a week in the fridge.
BETH'S FOOLPROOF CREPES
Makes 8-10 Crepes
Ingredients:
1 cup (120 g) of All Purpose Flour
1 tbsp (13 g) sugar
pinch of salt
2 eggs, beaten well
2 cups (475 ml) of milk
4 tbsp (60 ml) melted butter
assorted jams for filling
powdered sugar for dusting
grapeseed oil for greasing pan (or some other non-flavored oil like vegetable oil or canola oil)
METHOD:
In a large bowl whisk together the flour, sugar and salt. Then pour in the milk, and whisk, then add the beaten eggs, and then add the melted butter.
Dab some grapeseed oil on a paper towel and liberally grease a non-stick skillet that measures 9 ½ inches at the bottom (total circumference of pan will be around 12 inches). Heat pan on medium high heat, until hot.
Ladle out 1 serving of batter with a standard sized soup ladle. Swirl batter around the pan, until it completely covers the bottom, but does not ride up on the sides. Your crepe will be easier to flip and remain more uniform in shape if you prevent the batter from riding up.
Once the batter looks dry on the top and the edges begin to turn golden brown, take a long , skinny metal spatula and slide it under all the sides, loosening it from the edge. Then raise up when side, gently grab it with your hands and flip!
Cook for 30-40 seconds on the other side until golden brown. Spread inside with butter and jam, or butter and fresh lemon juice, fold in half, and then in quarters. Sprinkle with powdered sugar on top. And serve immediately
BETH'S HOMEMADE CHOCOLATE SAUCE
Makes 3 cups
1 (12 oz) (340 g) bag of chocolate chips
2/3 cup (160 ml) heavy cream
1 tbsp(15 ml) honey
1 tsp (5 ml) of vanilla
METHOD:
To make the chocolate sauce melt chocolate chips and heavy cream in a sauce pan. Once melted add honey and vanilla. Stir to combine and serve warm over ice cream. Store in fridge, and microwave to re-liquify. Will last for a week in the fridge.
