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  • Crepe

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    Angelyn Empleo
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    This recipe is for crepes with a fruit compote topping. It makes 4-6 servings of crepes. The crepe batter contains milk, eggs, flour, butter, and sugar. Various fresh fruits like grapes, mango, kiwi, and apple are diced and simmered with sugar to make the compote topping. The crepes are cooked one at a time in a non-stick pan by pouring the batter and swirling it to form a thin, round shape. They are served warm with the fruit compote and other toppings. Proper cooking of the crepes at a medium-low heat is noted to avoid burning.

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    ingredients that might help the mang inasal

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    This recipe is for crepes with a fruit compote topping. It makes 4-6 servings of crepes. The crepe batter contains milk, eggs, flour, butter, and sugar. Various fresh fruits like grapes, mango, kiwi, and apple are diced and simmered with sugar to make the compote topping. The crepes are cooked one at a time in a non-stick pan by pouring the batter and swirling it to form a thin, round shape. They are served warm with the fruit compote and other toppings. Proper cooking of the crepes at a medium-low heat is noted to avoid burning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Crepe

    Uploaded by

    Angelyn Empleo
    This recipe is for crepes with a fruit compote topping. It makes 4-6 servings of crepes. The crepe batter contains milk, eggs, flour, butter, and sugar. Various fresh fruits like grapes, mango, kiwi, and apple are diced and simmered with sugar to make the compote topping. The crepes are cooked one at a time in a non-stick pan by pouring the batter and swirling it to form a thin, round shape. They are served warm with the fruit compote and other toppings. Proper cooking of the crepes at a medium-low heat is noted to avoid burning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    CULINARY FUNDAMENTALS

    RECIPE CLASSIFICATION : DESSERT


    RECIPE NAME: CREPE WITH FRUIT COMPOTE
    YIELD: 4-6 PERSON

    INGREDIENTS Unit QUANTITY MISE EN PLACE


    MILK CUPS 2
    EGGS PCS 3 BEATEN
    ALL PURPOSE FLOUR CUPS 3
    BUTTER CUPS 1½ MELTED
    SUGAR CUP ½
    SALT TSP ¼
    FOR FRUIT COMPOTE :
    GRAPES KG ¼ CUT IN HALF
    SUGAR CUP ½
    MANGO PC 1 DICED
    KIWI PC 1 DICED
    APPLE PC 1 DICED
    WATER CUP ½

    Methods:

     In a mixing bowl, combine the egg, milk, all purpose flour, sugar and salt. Mixed it until it
    thickened.
     Pour about ¼ cup butter into the pan and cooked over medium low heat. Turn pan
    immediately from side to side to form an even circle, or until lightly brown. Remove from the
    heat and stack until ready to serve.
     Serve with your favorite toppings, fresh fruit or even a few of your favorite.
    TOPPINGS:

     In a non-stick pan put the water and sugar caramelized the sugar in 5 minutes
     Put the fruits in a pan togeter with sugar
     Mix , Remove from heat after 5 minutes
    Cooking tools and equipment
     Non-stick Pan
     Wire whisk
     Bowl
     Cutting Board
     Knife

    CHEFS NOTE:
     DO NOT OVERCOOK THE CREPE,TO AVOID BURNED OUTCOME

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