Batters: Difference between revisions
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#'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour | #'''batter''' Using a spatula stir the flour and egg yolks into the leavening. Leave at room temperature for 1 hour | ||
#'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible | #'''egg whites''' Whisk the egg whites with a pinch of salt (large pinch if not serving with something salty) and beat until still. Carefully fold into batter and use as soon as possible | ||
#'''to cook''' Heat a heavy frying/crepe pan well and brush with (clarified) butter. Put 6-8 tsps of batter well spread out with plenty of space between. Cook for 30 seconds on each side, turning with a palette knife. Drain on kitchen paper. Cook the remaining batter in batches. | |||
<small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small> | <small>''The Roux Brothers on Patisserie'' Michel & Albert Roux</small> | ||