When Forming or Pancakes: Spread one small ladle portion onto a preheated lightly greased griddle and allow space for them to spread. Flip over when the sides start becoming full of bubbles. It should look smooth with no vain marks. If you see darker vain marks it is a sign that you are using to much fat, reduce your amount of fat.
When making Buck Wheat Pancakes we follow practically the same process as making Crepes but with this batter we mix very little, purposely leaving lumps and now folder it egg whites whipped to make the dough lighter, since it is naturally heavy due to the Buck Wheat Flour we used.
Hint: When making Whipped Egg whites use egg whites that are at room temperature, they will whip easier.
Acid will help your foam: Throw a drop of vinegar in your mixing bowl with whites before whipping.
To hold it's shape, put a touch of sugar during the whipping process.
Be very careful not to let any of the yolk in your whites when they will be used for whipping, since fat inhibits formation of the foam.
At this point the bottom, first side do the Crepe, is getting browned.
Hint: You should not thoroughly wash your Crepe Pan, since the more you use a crepe pan, the less it will stick.
Learning how to make Crepes: The first step is to mix you dry ingredients (Flour and salt in a bowl) and gradually add your eggs and a bit of your milk. Mix until it is lump free and then add the rest of your milk and your oil. It should have a heavy cream like consistency. Cover your bowl and let it sit for two hours in the cooler before frying it. This will relax the Gluten.
At frying time rub crepe pan with oil and let it heat. Cool it now bring it back to the stove, brush on a thin layer of clarified butter, remove the pan from the stove, remove all excess butter from the pan and start with one small ladle of crepe batter. Tilt pan to cover it only with a thin layer of this batter and and return it to the heat until the bottom is browned. This will be your visible side. Flip it over.
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