Formosan Craft Art 手作˙享受綠生活

14愛的鼓勵 0訂閱站台

雖然我嫁入番邦,當上番婦已有數年之久,但對於婆家的傳統美食,始終停留在"只會吃,不會做"的階段
為了滿足那些曾到過我家,見識過我家老爺廚藝的饕客們,以下是法國傳統可麗餅餅皮的材料及作法:

• 250g flour
• 4 eggs
• 1/2 liter of milk ( part can be cream for different texture)
• 1 pinch of salt
• 50 g of butter

You canadd for sweet crepes:

• 1 bag of vanilla sugar ( or 1 tsp of sugar + vanilla extract)
• 1 soup spoon of rum (5 cl)

 

For different flavor, mix 125g or bread flour and 125 of brown flour

 

Lightercrepes

• 250 g  flour
• 3 big eggs
• 40 g sugar
• 25 cl milk
• 25 cl beer
• 40 g butter
• 4 cl rum
• 1 pich of salt
• --------------------------------------------

 

Préparation de la pâte

• Mix flour, milk eggs, rum and 5 cl of beer
• Mix until you have a dough
• Add the melt butter
• Add the rest of the beer and mix well
• Put one hour in the fridge
• Mix well again before to use