Recipe adapted from: http://www.joyofbaking.com/madeleines.html
INGREDIENTS
1/2 cup (113 grams) unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon orange extract
1 tbs grated orange zest
METHOD
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume (about 5 minutes). Add the orange extract and zest.
Fold the flour mixture into the beaten eggs. Fold in the cooled melted butter.
Cover and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Butter and flour a madeleine pan.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Showing posts with label french. Show all posts
Showing posts with label french. Show all posts
Sunday, July 19, 2009
Crêpes
INGREDIENTS
2 eggs
2 tablespoons melted butter
1 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
1 tablespoon sugar
(This recipe will make 4 servings, and can be doubled or tripled easily. Make sure to use either a food processor or an electric mixer, the bigger batches can't be mixed very well by hand.)
METHOD
Beat the eggs, slowly beat in the melted butter. Whisk in the milk+water. Add the flour, salt, and sugar.
At this point, if it's too thick, I add more liquid until I get a consistency I like. I usually add more milk--if you add too much water, the edges will get too crispy when you cook them. If you're not sure of the consistency, make a crepe and see if you like how it turns out.
Pour a small amount on an ungreased griddle or a nonstick pan with a ladle. Spread it out with the back of the ladle. Flip and cook on the other side. Let them cool on a cooling rack, then stack them on a plate. They dry out easily, so keep them covered. Enjoy with jam and nutella!
2 eggs
2 tablespoons melted butter
1 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
1 tablespoon sugar
(This recipe will make 4 servings, and can be doubled or tripled easily. Make sure to use either a food processor or an electric mixer, the bigger batches can't be mixed very well by hand.)
METHOD
Beat the eggs, slowly beat in the melted butter. Whisk in the milk+water. Add the flour, salt, and sugar.
At this point, if it's too thick, I add more liquid until I get a consistency I like. I usually add more milk--if you add too much water, the edges will get too crispy when you cook them. If you're not sure of the consistency, make a crepe and see if you like how it turns out.
Pour a small amount on an ungreased griddle or a nonstick pan with a ladle. Spread it out with the back of the ladle. Flip and cook on the other side. Let them cool on a cooling rack, then stack them on a plate. They dry out easily, so keep them covered. Enjoy with jam and nutella!
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