An Ounce of Prevention [HD]

An Ounce of Prevention [HD]

2-Ounce - click on the image below for more information.

2-Ounce

An Ounce of Prevention [HD]

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Weighing a 1/2 ounce of cavier


Image by star5112

Crepes by Alton Brown

Crepes "Good Eats: The Early Years" by Alton Brown Makes 12 to 16 crepes INGREDIENTS 2 large eggs 3/4 cup whole milk 1/2 cup water 4 1/2 ounces all-purpose flour 1 1/2 ounces unsalted butter (melted and cooled, plus additional for the pan) For savory crepes 1/4 teaspoon kosher salt 1/4 cup fresh herbs, finely chopped For sweet crepes 1 ounce sugar 1 teaspoon vanilla extract DIRECTIONS 1. Place the eggs, milk, water, flour, melted butter and additional ingredients for sweet or savory crepes in a blender and blend for 7-10 seconds. Rest the crepe batter in the refrigerator for 1 hour. (The batter will keep for up to 24 hours; just be sure to stir it thoroughly before using.) 2. If you plan to serve the crepes soon, heat the oven to 200 degrees or to its lowest setting. 3. Place a 10-inch nonstick pan over medium heat and coat it with butter. Heat the butter until it begins to sizzle. Pour 1 ounce of batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begin to turn up. Flip and cook for another 10 seconds. 4. Place the crepes in the oven on a cooling rack set in a half sheet pan and cover with a tea towel until all of the crepes are ready. TIP If you plan to serve the crepes later, remove them to a cutting board and lay them out flat so they can cool. After they have cooled, stack them — separated with sheets of parchment paper — and store in zip-top plastic bags in the refrigerator for up to a ...
Video Rating: 4 / 5

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Orignal From: An Ounce of Prevention [HD]