Master chef
Utensils
Bowl
Cooking spoon
Frying pan
Knife
Measuring cup
Pan
Paring knife
Sieve
Spatula
Tablespoon
Teaspoon
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Crêpe batter
Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Stewed fruit
Cut the rhubarb and strawberries into pieces, place in a pan. Add the sugar and vanilla sugar, mix, cover and simmer over a low heat for approx. 10 mins. until just soft, leave to cool.
Crêpes
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Plate up the crêpes with the stewed fruit and yoghurt, dust with icing sugar.
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