componentL3 · advancedHistory unverifiedscratch: kitchen
Savory dark-flour crêpe batter
crepe-batter-advanced · batter · French
About
Crêpe batter cut with rye for savory galette-style sheets.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Crêpe batter
- L2 Rested crêpe batter
- L3 Savory dark-flour crêpe batter · this page
Uses
- All-purpose wheat flour 75 g
- Buckwheat flour 50 g
- Whole milk 260 g
- Whole egg 100 g
- Unsalted butter 25 g
- Salt 3 g
Preparations used
- No preparation inputs on this node.
Used in
- Célestine consommé dish
- Crêpes sucrées dish
- Advanced Crêpes sucrées dish
- Classic Crêpes sucrées dish
- Galette complète dish
- Jianbing dish
- Advanced Jianbing dish
- Classic Jianbing dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 260.0 g Whole milkpath crepe-batter-advanced → whole-milk
- 100.0 g Whole eggpath crepe-batter-advanced → whole-egg
- 75.0 g All-purpose wheat flourpath crepe-batter-advanced → wheat-flour
- 50.0 g Buckwheat flourpath crepe-batter-advanced → buckwheat-flour
- 25.0 g Unsalted butterpath crepe-batter-advanced → unsalted-butter
- 3.0 g Saltpath crepe-batter-advanced → salt