componentL2 · intermediateHistory unverifiedscratch: kitchen
Rested crêpe batter
crepe-batter-classic · batter · French
About
Crêpe batter rested cold so bubbles settle for thin, tender 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 · this page
- L3 Savory dark-flour crêpe batter
Uses
- All-purpose wheat flour 125 g
- Whole milk 250 g
- Whole egg 100 g
- Unsalted butter 30 g
- Salt 2 g
- Sugar 10 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.
- 250.0 g Whole milkpath crepe-batter-classic → whole-milk
- 125.0 g All-purpose wheat flourpath crepe-batter-classic → wheat-flour
- 100.0 g Whole eggpath crepe-batter-classic → whole-egg
- 30.0 g Unsalted butterpath crepe-batter-classic → unsalted-butter
- 10.0 g Sugarpath crepe-batter-classic → sugar
- 2.0 g Saltpath crepe-batter-classic → salt