Basic Masses: mass liquid and frying, Making Crepes

The aim is that the student is able to:

* Differentiate the different preparations from a liquid mass
* Apply properly each recipe, size and even thickness
* Make good use of yeast and its virtues.

Mass of pancakes, pancakes and fritters

These masses are used for many desserts. The ingredients vary depending on the type of dough and use. You can use common or with self-rising flour, use common for pancakes, donuts and pastries for puddings and built for pancakes or blinis leavening.
To avoid lumps incorporate the liquid gradually, either water, milk or egg.
The churning air is also incorporated, which lightens the dough.

The smoother is a mass, the results you get will be lighter and homogeneous.
Some dense masses like donuts, used to cover other preparations, are lightened by incorporating clear beer or egg whites.

How to Make Crepes
Pancakes are finite preparations can be prepared in blenders, food processor or blender, or simply stir because it needs beaten.
This preparation requires a rest of 30 minutes for the flour to swell and produce a slight fermentation which makes the lighter mass, thus flatter and perfectly smooth crépes.

The crepes are a dessert of French origin that are made from wheat flour and other ingredients that vary depending on whether we want to salty or sweet.

The addition of fat, oil or melted butter allows the dough does not stick to the pan and pancake or pancakes result not dry.
It is important to stack as they are arming to prevent drying.

Poele classical French or pan crépes is most appropriate for cooking container.

It needs not be washed after use; just wipe with a damp cloth.

You can also use a nonstick pan. These pans have sloped walls which facilitates turning them over; usually they manufactured with cast iron, so that the heat is evenly distributed.

Pancakes are traditionally presented as abanico.Para fold it in half and then quarters. This presentation suggests filling.

Other options are to fold the crepes into squares or cigarettes, which enclose the filling completely.

Choose delicate fillings for fine and more consistent for the pancakes crepes.

Pancakes can be covered with fillers and arm themselves in layers to obtain a cake or tower. Cover with fillings consistent forming a thin layer so that the tower maintains its shape.

CREPES

Ingredients

•  1 cup milk
•  1 cup wheat flour
•  1 egg
•  1 teaspoon sugar
•  2 tablespoons vanilla extract
•  2 tablespoons melted butter

For 10 crépes more or less depending on the diameter of the pan.

Preparation

In a bowl put the egg, melted butter, milk and sugar. Whisk all ingredients until well blended. If you have a blender you can use it. also adds the vanilla and continue beating.

Now, add flour gradually and stirring constantly. We recommend that previously sieves wheat flour to make it thinner and the result is a smooth dough.

Then, put to heat a skillet with a little butter for sweet crepes are not sticking together.

When hot, the amount of mixture needed so you can move the pan in a circular drops, it is distributed without leaving voids and left a thin layer.

When the crepes are filled with tiny bubbles you must turn it carefully.

This is a dessert that is very fast, so it should not be on fire more than two minutes.