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This video showcases three distinct levels of sweet crepe making, from a simple amateur version to a complex professional creation. An amateur uses a pre-made mix for a classic banana and Nutella crepe. A home cook creates a strawberry and basil crepe from scratch with a mascarpone filling. A professional chef crafts an elegant dessert with a champagne-infused crepe, passion fruit curd, whipped ricotta, and a blackberry champagne sauce.
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【Jerry】Whisk Bisquick batter and cook one side of the crepe. Fill with Nutella and bananas, fold, and top with caramel and whipped cream. → 【Kit】Blend a from-scratch batter and chill. Cook a strawberry-basil compote and a mascarpone whipped cream. Cook crepes, fill, and fold into a triangle. → 【Penny】Blend a champagne-infused batter and chill. Prepare a passion fruit curd, whipped ricotta, cookie crumble, and blackberry sauce. Cook crepes, cut and line them up, fill, roll into a cylinder, and plate artistically.
【Jerry】Whisk Bisquick batter and cook one side of the crepe. Fill with Nutella and bananas, fold, and top with caramel and whipped cream. → 【Kit】Blend a from-scratch batter and chill. Cook a strawberry-basil compote and a mascarpone whipped cream. Cook crepes, fill, and fold into a triangle. → 【Penny】Blend a champagne-infused batter and chill. Prepare a passion fruit curd, whipped ricotta, cookie crumble, and blackberry sauce. Cook crepes, cut and line them up, fill, roll into a cylinder, and plate artistically.
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Resting the crepe batter in the refrigerator for at least an hour is crucial for both Kit's and Penny's recipes. This allows the flour to fully hydrate and the gluten to relax, resulting in a more tender crepe.
The first crepe is often a test for pan temperature and technique; don't be discouraged if it's not perfect.
For professional results, using specialized tools like a crepe pan and spreader can help achieve a very thin and even crepe.
Flavor layering is key. Penny's dish demonstrates combining different textures (creamy, crunchy) and flavors (tart, sweet, savory) for a complex dessert.
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