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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s make the batter for the crepes.

  • Sieve the cake flour into a bowl.

  • Add the sugar and mix with a balloon whisk.

  • Pour the beaten egg into the center of the flour while mixing.

  • Gradually mix in the flour from the center to the outside.

  • This will help avoid pockets of dry flour.

  • Add the melted unsalted butter to the egg mixture while mixing.

  • Use a microwave oven or bain-marie to melt the butter.

  • When the butter is completely combined, gradually add the milk.

  • Adding the ingredients in this order will help the batter mix evenly

  • and keep the butter from separating even though it is stored in a refrigerator.

  • Strain the batter into a bowl with a mesh strainer.

  • Make sure to allow the eggs and milk to reach room temperature before using,

  • otherwise the butter will become solid

  • and not combine well with the other ingredients.

  • Cover with plastic wrap.

  • Allowing the batter to rest will make it smooth and spread more evenly onto the pan.

  • Using a pair of tongs and a paper towel, thinly coat a heated pan (26cm/10¼ inch) with vegetable oil.

  • Place the pan onto a dampened kitchen towel so that it will cool a bit evenly.

  • If the pan is too hot,

  • the batter will not spread, making the crepe too thick.

  • Ladle the batter onto the pan

  • and quickly swirl to coat the bottom of the pan.

  • Make a beautiful round shape cooking over medium low heat.

  • When the surface begins to puff up in places and the edges begin to brown,

  • flip the crepe over by lifting the rim with a kitchen chopstick.

  • Be careful not to burn yourself.

  • Cook the other side for about 10 seconds.

  • Remove and place onto a cooling rack.

  • Cool the pan with the dampened towel again.

  • Ladle the batter

  • and repeat the process to make a stack of crepes on the cooling rack.

  • Let’s make the strawberry crepe.

  • Squeeze out the whipped cream onto the crepe, making a “V” shape.

  • Place the crepe on a flat plate with the browned side facing down.

  • Cut the strawberry into thirds, keeping two outer slices for the topping.

  • Slice the rest of the strawberries into thin slices lengthwise.

  • In the “V” section, place the slices in a tall stack.

  • Drizzle on the blueberry jam.

  • Sprinkle on the diced roasted almonds.

  • Fold the bottom third of the crepe horizontally and then fold one side along the “V” shape.

  • Lift the plate so as not to ruin the shape and roll the crepe downward, making a cone.

  • Wrap the crepe with wax paper or any clean wrapper for food.

  • Place it in a stand.

  • Next, let’s make the banana crepe.

  • Place the crepe onto the plate with the first baked side facing down.

  • Squeeze out the custard

  • and whipped cream, making a “V” shape.

  • Slice the banana into thin slices using diagonal cuts.

  • Cut one of the slices in half lengthwise for the topping.

  • In the “V” section, place the banana slices in a tall stack.

  • Drizzle on the chocolate sauce.

  • Sprinkle on the diced roasted almonds.

  • Fold the bottom third of the crepe horizontally and fold one side along the “V” shape.

  • Lift the plate and roll the crepe, making a cone.

  • Wrap the crepe with a clean wrapper for food.

  • Place it in a stand.

  • Let’s place the ice cream into the crepes and decorate them with the toppings.

  • Place a scoop of the vanilla ice cream into the strawberry crepe

  • and garnish with the strawberry slices.

  • Spoon the blueberry jam onto the ice cream.

  • Sprinkle on the roasted almonds.

  • Garnish with Christmas ornaments.

  • Next, put a scoop of the rum raisin ice cream into the banana crepe.

  • Garnish with the banana slices.

  • Drizzle the chocolate sauce onto the ice cream.

  • Sprinkle on the roasted almonds.

  • Garnish with Christmas ornaments.

  • It will be difficult to wrap the small crepes made with a frying pan

  • so reviewing the tips in the video

  • will help you to perfect these Japanese-style crepes.

  • None of the fillings we used are essential

  • so choose your favorite fillings and enjoy your original crepes.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B2 中高級

如何做聖誕薄餅 (How to Make Christmas Crepes)

  • 232 27
    阿多賓 發佈於 2021 年 01 月 14 日
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