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Crepe dough | Coris Cooking Channel's recipe transcription

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Ingredients

Egg (medium size) : 1 piece
Granulated sugar : 10g
Strong powder : 38g
Salted butter : 6g
milk : 25g
milk : 100g
Salad oil or olive oil : Appropriate amount

Time required

20minutes

Procedure

1) Make the dough 00:11
Put the eggs in a bowl, loosen them, add granulated sugar and mix.
Sift the strong flour and mix well with a whipper until glossy.
2) Mix milk and butter 01:12
Put milk (25g) and butter in the same heat-resistant container and heat in a microwave oven at 500W for 40 to 60 seconds.
After melting the butter, add to 1 and mix.
Add milk (100g) in two portions and mix well each time.
3) Refrigerate 02:27
Put the plastic wrap on the dough and let it chill in the refrigerator for at least 2 hours.
4) Make the dough uniform 02:43
Lightly mix the laid dough with a ladle or ladle to even out the dough.
5) Bake in a frying pan 03:03
Apply salad oil or olive oil to the frying pan and heat it over high heat. When the frying pan becomes hot, place it on a wet cloth to cool the frying pan.
Reduce the heat to low and pour the dough into a ladle or ladle about 2/3, and immediately tilt or shake the frying pan to spread the dough throughout.
Set the heat to medium heat and add a brown color.
After the dough is browned and the surrounding dough is peeled off a little, turn the dough over and bake for about 30 seconds.
When it is baked, place it on a plate and let it cool.

Point

・ When mixing eggs and granulated sugar, mix carefully until the granulated sugar dissolves.
・ When adding strong flour and mixing, mix well until the dough becomes glossy to make a thin and chewy crepe dough.
・ When warming the frying pan, use high heat, when the frying pan is cooled with a wet towel, and when pouring the dough into it, use low heat, and when the dough has been spread, use medium heat.
・ Be careful when using a frying pan that sticks easily, or if the oil is not familiar to the frying pan, the dough will stick. In particular, the first piece of crepe dough is easy to stick to, but the second and subsequent pieces are easy to bake because the oil is familiar to the frying pan.