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Pâte â Crêpes (Crêpe Batter)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.1326
Energy (kCal)1323.68
Carbohydrates (g)69.0364
Total fats (g)81.8178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the liquids, eggs, and salt into the blender jar. | 2. Add the flour, then the butter. | 3. Cover and blend at top speed for 1 minute. | 4. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more. | 5. Cover and refrigerate for at least 2 hours. | 6. The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16" thick. | 7. Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke. | 8. Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.). | 9. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. | 10. Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly. | 11. This whole operation takes but 2 or 3 seconds. | 12. Return the pan to the heat for 60 to 80 seconds. | 13. Then jerk and toss pan sharply back and forth and up and down to loosen the crepe. | 14. Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning. | 15. Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan. | 16. Brown lightly for about 1/2 minute on the other side. | 17. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe. | 18. As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate. | 19. Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes. | 20. Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. | 21. Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly. | 22. As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour. | 23. Pour any batter that does not adhere. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    milk 1 cup 148.84 11.6632 7.686 7.9788
    egg 4 286.0 1.44 25.12 19.02
    salt 1/2 teaspoon - - - -
    flour 1 1/2 cups scooped leveled 546.84 40.2192 47.6406 26.019000000000002
    butter 4 tablespoons melted 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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