Salted Crepes Dough Recipe

Crepes Doughs

Salted Crepes Dough

Ingredients:

Yield: 1 kg or 2 1/5 pounds	English Measures		Mise en Place in Neto		Ingredients in Net
Ingredients	Amount	Units	Amount	Unit	%
Wheat Flour	8 3/4	ounces	250	gr.	25%
Table Salt	1/3	ounces	10	gr.	1%
Eggs without shell	8 2/5	ounces	240	gr.	24%
Butter	1	ounces	30	gr.	3%
Milk or Water	16 4/9	ounces	470	gr.	47%
Total			1000	gr.	100%
That requires
Fry Oil
Choicely
Herbes & Spices

Method of Preparation:

Weigh the ingredients very well (the weight of the egg shell out).
Forming a fountain with the flour into a bowl.
Put salt and eggs to the center.
Dissolve with a inox whisk, adding the cold liquid.
Add the melted butter mixing quickly
Pass through a strainer.
Season with herbes & spices.
Rest in cool place.3 hours minimum
Grease the griddle or skillet every time and heat just before you put the dough
Using a ladle put a bit of dough and make it run for tilting the skillet to cover the dough
Make low heat and flip with hands when the crepe dries or a spatula to stew on both sides.
Remove from heat, cool and preferably stacked with waxed paper between each layer.

Equipment and utensils to prepare the recipe
Skillet or iron	Stove	Inox bowls	Inox whisk	Vitafilm
Kitchen ladle	Chopped Board	Knife	Oven Trays	Silpat

Preparation

Cook in small amounts on or crêpe lightly greased pans and hot.

It is always better to prepare in advance for at least 3 or 4 hours to obtain good results. Pasta crepes needed to rest because do not go

Use Hot Kitchen

Folded or rolled with fillings of meat, seafood, sauces and gratin

Encamisado fries after frying with DOugh

In cut into strips for garnish consommé.

Important Note:

The wheat flour can be replaced by other flours but never maizena

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Salted Crepes Dough

Method of Preparation:

Equipment and utensils to prepare the recipe