يمكن أن يبرد الكريب ، ملفوفة في غلاف بلاستيكي ، لمدة تصل إلى يومين. أو المجمدة ، ملفوفة في مناشف ورقية (لامتصاص الرطوبة عند الذوبان) والبلاستيك التفاف ، ووضعها في حقيبة المجمد ، وتصل إلى شهر واحد. ذوبان الجليد تماما قبل ملء. يمكن تعبئة الفطر قبل يومين وتخزينها في الثلاجة. عندما صنعت مارثا هذه الكريب في حلقة 404 من مدرسة الطبخ ، قدمت وصفة نصف وانتهت كل حصة ببيض مقلية.
المصدر: مارثا ستيوارت ليفينغ ، كانون الأول / ديسمبر 2013
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Crepes can be cooled, wrapped in plastic wrap, for up to two days. Or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, for up to one month. Thaw completely before filling. The mushrooms can be filled two days ahead and stored in the refrigerator. When Martha made these crepes in episode 404 of Cooking School, she presented a recipe and each serving ended with a fried egg. Source: Martha Stewart Living, December 2013. 5 hours, 2 hours and 15 minutes, makes 24 crepes. Total time: Preparation. Yield or surrender. Ingredients: Crepes: Mix all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to 1 day. Whisk the mixture until smooth. Melt 1/2 teaspoon of butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt the pan at a 45-degree angle, then pour in the batter 2 ounces (slightly less than 1/4 cup), and immediately swirl and shake the pan in a circular motion to evenly distribute it in a thin film across the bottom. Cook until the crepe edges turn golden, about 45 seconds. Carefully flip the crepe and cook just until set, about 30 seconds. Transfer to a paper-lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner, whisking between the pancakes and crepes cooked on top of each other. Allow the crepes to cool completely, about 30 minutes. Mushroom filling: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add half the chives and half the thyme and cook until fragrant, about 30 seconds. Add half the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms are tender and golden brown in spots, about 10 minutes. Add 1/4 cup of wine and bring to a boil, removing any browned bits with a wooden spoon. Cook until most of the wine has evaporated; transfer to a large bowl. Cook the remaining
27.04.2023 @ 17:41
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“Crepes can be cooled, wrapped in plastic wrap, for up to two days. Or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, for up to one month. Thaw completely before filling. The mushrooms can be filled two days ahead and stored in the refrigerator. When Martha made these crepes in episode 404 of Cooking School, she presented a recipe and each serving ended with a fried egg. Source: Martha Stewart Living, December 2013. 5 hours, 2 hours and 15 minutes, makes 24 crepes. Total time: Preparation. Yield or surrender. Ingredients: Crepes: Mix all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to 1 day. Whisk the mixture until smooth. Melt 1/2 teaspoon of butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt the pan at a 45-degree angle, then pour in the batter 2 ounces (slightly less than 1/4 cup), and immediately swirl and shake the pan in a circular motion to evenly distribute it in a thin film across the bottom. Cook until the crepe edges turn golden, about 45 seconds. Carefully flip the crepe and cook just until set, about 30 seconds. Transfer to a paper-lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner, whisking between the pancakes and crepes cooked on top of each other. Allow the crepes to cool completely, about 30 minutes. Mushroom filling: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add half the chives and half the thyme and cook until fragrant, about 30 seconds. Add half the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms are tender and golden brown in spots, about 10 minutes. Add 1/4 cup of wine and bring to a boil, removing any browned bits with a wooden spoon. Cook until most of the wine has evaporated; transfer to a large bowl. Cook the remaining