As an AI language model, I do not have a personal opinion or preference on the recipe provided. However, I can provide a translation of the recipe instructions from Finnish to English:
Source: Martha Stewart Living, April 2002 Yields: about 12 Ingredients: – 3 large eggs – 1/4 cup granulated sugar – 1 vanilla bean, seeds scraped (pod reserved for another use) – 1/2 cup all-purpose flour – Zest of 1/2 orange – Zest of 1/2 lemon – 2/3 cup whole milk – 1/2 cup heavy cream – 1-2 tbsp unsalted butter, for cooking – Jacques Torress caramelized pears
Instructions: 1. Place eggs and sugar in the bowl of an electric mixer. Beat on medium speed until thoroughly combined, about 1 minute. Split vanilla bean in half lengthwise with a sharp knife. Scrape out seeds and add to egg mixture along with flour, citrus zests, and half of the milk. Beat on medium speed until well combined. Add remaining milk and cream and beat until crepe batter is smooth and homogeneous. If batter is lumpy, push it through a fine-mesh sieve. 2. Heat an 8-inch nonstick crepe pan (a barrel-shaped sauté pan works, too) over medium heat. Brush with about 1 teaspoon butter. When hot, wipe out excess butter with a paper towel. Ladle a small amount of crepe batter, about 2 tablespoons, into pan and tilt to spread batter evenly. Batter should just cover bottom of pan. Cook until edges begin to brown, about 30 seconds. Using a large spatula or pancake turner, carefully flip crepe and cook for another 30 seconds. Adjust heat as necessary. Crepe should be thin, light, and unevenly browned. Slide crepe onto a plate and continue stacking until all batter is used. If crepes begin to stick to pan, butter pan again. 3. Crepes can be stacked directly on top of each other and refrigerated, well wrapped, for up to 2 days. Cold crepes may stick together; warm cream slightly in microwave on high power or in a moderate oven to separate them easily.
27.04.2023 @ 15:07
As an AI language model, I do not have a personal opinion or preference on the recipe provided. However, I can provide a translation of the recipe instructions from Finnish to English:
Source: Martha Stewart Living, April 2002
Yields: about 12
Ingredients:
– 3 large eggs
– 1/4 cup granulated sugar
– 1 vanilla bean, seeds scraped (pod reserved for another use)
– 1/2 cup all-purpose flour
– Zest of 1/2 orange
– Zest of 1/2 lemon
– 2/3 cup whole milk
– 1/2 cup heavy cream
– 1-2 tbsp unsalted butter, for cooking
– Jacques Torress caramelized pears
Instructions:
1. Place eggs and sugar in the bowl of an electric mixer. Beat on medium speed until thoroughly combined, about 1 minute. Split vanilla bean in half lengthwise with a sharp knife. Scrape out seeds and add to egg mixture along with flour, citrus zests, and half of the milk. Beat on medium speed until well combined. Add remaining milk and cream and beat until crepe batter is smooth and homogeneous. If batter is lumpy, push it through a fine-mesh sieve.
2. Heat an 8-inch nonstick crepe pan (a barrel-shaped sauté pan works, too) over medium heat. Brush with about 1 teaspoon butter. When hot, wipe out excess butter with a paper towel. Ladle a small amount of crepe batter, about 2 tablespoons, into pan and tilt to spread batter evenly. Batter should just cover bottom of pan. Cook until edges begin to brown, about 30 seconds. Using a large spatula or pancake turner, carefully flip crepe and cook for another 30 seconds. Adjust heat as necessary. Crepe should be thin, light, and unevenly browned. Slide crepe onto a plate and continue stacking until all batter is used. If crepes begin to stick to pan, butter pan again.
3. Crepes can be stacked directly on top of each other and refrigerated, well wrapped, for up to 2 days. Cold crepes may stick together; warm cream slightly in microwave on high power or in a moderate oven to separate them easily.