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  • Devil Pancake Recipe

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    David Rangga Si Penyendiri
    287 views1 page
    This recipe provides instructions for making Devil's Pancake, which consists of crepes filled with pastry cream, mixed peel, and peach slices. The crepes are folded into quarters and arranged on a plate, then topped with Ginger Sauce and roasted almonds. The Ginger Sauce is made by boiling water with ginger, salt, pepper, apricot jam and food coloring, then thickening it with a maizena and Kirschwasser mixture.

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    This recipe provides instructions for making Devil's Pancake, which consists of crepes filled with pastry cream, mixed peel, and peach slices. The crepes are folded into quarters and arranged on a plate, then topped with Ginger Sauce and roasted almonds. The Ginger Sauce is made by boiling water with ginger, salt, pepper, apricot jam and food coloring, then thickening it with a maizena and Kirschwasser mixture.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    287 views1 page

    Devil Pancake Recipe

    Uploaded by

    David Rangga Si Penyendiri
    This recipe provides instructions for making Devil's Pancake, which consists of crepes filled with pastry cream, mixed peel, and peach slices. The crepes are folded into quarters and arranged on a plate, then topped with Ginger Sauce and roasted almonds. The Ginger Sauce is made by boiling water with ginger, salt, pepper, apricot jam and food coloring, then thickening it with a maizena and Kirschwasser mixture.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    DEVIL’S PANCAKE

    Yield : 10 Portion
    Ingredients:

     20 pcs Crepes
     500 gr Pastry Cream
     50 gr Mix Peel
     2 pcs halve peaches

    Method :

    1. Spread the Crepes with Pastry Cream


    2. Sprinkle Mix Peel
    3. Add sliced of Peach
    4. Fold the Crepes into quarters
    5. Arrange on a Dessert Plate
    6. Cover with Ginger Sc. And Sprinkle with Roasted Sliced Almond

    GINGER SC.
    Ingredients:

     500 cc Water
     ½ Tea Spoon Ginger Powder
     Dash of Salt
     Little Pepper
     150 gr Apricot Jam
     Drop of Yellow Colour
     20 gr Maizena
     70 cc Kisch Wasser

    Method :

     Place Water, Ginger Powder, Salt, Pepper, Apricot Jam, Colouring on a Sauce Pan
     Bring to Boil
     Delute Maizena and Kirsch Wasser and Pour to the boiling ginger mixture
     Mix constantly by using balloon whisk
     Cook until shiny / bubble

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