July 4,
2009

dessert
cakes

Crepes (brown sugar)

100g flour
10g brown sugar
2 eggs (100g), beaten
200ml milk
30g butter for Beurre noisette
pinch of salt
make 20cm x 8~9

1. Shift the flour and combine the sugar and salt.
2. Make a well in center; add the eggs.
Gradually corporate the flour into the eggs.

3. Pour every 1/4 of the milk into the batter,stirring
until smooth.

4. Melt the butter over low heat
until brown.

the browning process of Beurre noisette

1.Melts butter in a pan over low heat.
2.Butter bubbles come up.
3.The bubbles become smaller.
4.Stop cooking before the small bubbles disappear.

5.Pour into the batter and stir until well combined.

6. Heat the pan and grease butter.
Using a ladle, pour the batter into the pan.
Rotate the pan to distribute the batter.
7. When the bottoms of the crepes have a golden
brown color, Loosen the edges with a pallet knife and
flip them over. see "how to flip crepes"
8. The second side cook for only a few seconds.