Ingredients
30 grams Butter
350 ml Milk
2 Eggs
100 grams Pastry flour
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
melt butter in milk in microwave for about a minute or until butter is melted. *do not make this liquid too hot* mix eggs in a blender. pour #1 into #2, mix. add flour to #3, mix. cover with plastic wrap and leave it in a fridge for at least 30 minutes. to cook: heat non stick skillet medium-low temperature. mix the batter well oil the pan very lightly. use a regular size ladle, pour batter into the pan and tilt the pan quickly to spread the batter. note: remove the pan off of heating element when pouring batter. keep in the fridge for a few days.