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Souse Chef
5113 cr points
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26 / M
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Posted 3/6/08
ammm, please teach me how to make a banana crepe........ THX!!!
Souse Chef
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26 / M
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Posted 3/13/08
WOOOOOOTTT!!! thx!!!!!
Cook
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23 / M / Singapore (panda...
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Posted 3/30/08
oo cool!! i wanna do it too!
Cook
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22 / F / somewhere over th...
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Posted 4/2/08
heys! i love macarons! pierre hermes is coming to singapore and i'm getting tickets! yays!!!!
Cook
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22 / F / Behind you
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Posted 12/14/08
I luv bananas!!!!!!
Pastry Chef
7615 cr points
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30 / M / wants to be in Japan
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Posted 12/16/08
Crepe Batter:
* 3 eggs
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 cup all purpose flour
* 1/4 cup melted butter
Preparations:
Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected.
Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.
Souse Chef
4074 cr points
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27 / F / m e x i c o
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Posted 2/6/09

ZeroCorp wrote:

Crepe Batter:
* 3 eggs
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 cup all purpose flour
* 1/4 cup melted butter
Preparations:
Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected.
Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.


i wanna do it !!! *excited*
Pastry Chef
7615 cr points
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30 / M / wants to be in Japan
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Posted 2/6/09

irasema wrote:


ZeroCorp wrote:

Crepe Batter:
* 3 eggs
* 1/8 teaspoon salt
* 1 1/4 cups milk
* 1 cup all purpose flour
* 1/4 cup melted butter
Preparations:
Beat eggs until smooth. Add milk and butter. Sift flour and salt; gradually add to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator.

Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected.
Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.


i wanna do it !!! *excited*


Good to hear. If u have any questions feel free to ask.
Cook
1071 cr points
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20 / F / I do not live in...
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Posted 2/27/09
yay~! banana crepe yum~!
Souse Chef
1240 cr points
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31 / F / Sweden
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Posted 6/14/09
Chocolate Fudge**

400 g dark chocolate*
1 bottle/can with condensed milk
75 g butter
Little salt( no more than a dash of salt, can be excluded also if you are unsure)

* can be replaced with cooking chocolate(lower quality of chocolate)
**can be made over a hot water bath(ask me what that means if you don't understand)

1. Chop the chocolate into smaller pieces so it will be easier to melt.
2. Turn on the stove and have a pot to melt it. Melt the chocolate first but don't forget to stir.
3. Add butter and salt let the butter melt
4. Add condensed milk
5. Mix altogether and when everything is well mixed have a tray with baking paper on the bottom ready.
6. Spread the chocolate dough all over the tray with baking paper and now let it cool down, either just leave it outside in the kitchen or put it in the fridge.
7. When the whole thing has hardened cut into desired shapes and voilà! You have successfully some home made chocolate for your darling or your stomach to enjoy.


**You can put chopped nuts inside to make it more beautiful. One advice is adding pistachio nuts to have two colored chocolate fudge :D
Creator
116331 cr points
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F / At the studio.
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Posted 6/14/09
OMG,, Chocolate, condensed milk and BUTTER? Oh heck, no need to EAT it, just apply it to my ASS!

(however, I think I will make some! )
Souse Chef
1240 cr points
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31 / F / Sweden
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Posted 6/14/09
Yup, I have never thought of using condensed milk when making chocolate. But what a heavenly combination. I love condensed milk
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