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Transcript of JSHDJS
Crepes With Peanut Butter and Jam
Chocolate-Banana Filled Crepes
Maple Syrup,Whipped Cream&Almonds
Traditional–Lemon and Sugar
1 cup heavy cream
2 tablespoons maple syrup
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks.
This maple cinnamon whipped cream recipe makes enough whipped cream to cover 1 pie or to serve with 6 to 8 desserts.
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 10 cubes
1/2 cup creamy peanut butter, at room temperature
1/3 cup strawberry or raspberry jam
1/2 cup (2 ounces) fresh blueberries
Confectioners' sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter.
Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan
. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total.
225g / 8 oz plain or all-purpose flour
2 large, fresh eggs
600ml / 2½ cups milk
2 tsp melted butter plus extra melted butter for cooking
Makes 12 pancakes
Sieve the flour into a large baking bowl, add the salt.
Make a well in the centre of the flour and add the eggs. Beat well until smooth and lump free.
Add half the milk and the 2 tsp of butter, beat well. Add the remaining milk and stir.
Leave the batter to rest for 15 minutes.
1 cup all-purpose flour
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet. Add 1/4 cup batter.