Preparing a French crepe in a commercial establishment can present problems, we talk about them with our chef to better understand what problems a manager may encounter and how Techfood innovation solves them.
In the recipe for the traditional French crepe, the ingredients are as follows:
3 eggs, 250 g of flour, ½ liter of milk, 40 g of butter, a pinch of salt. For a sweet crepe, add: 60 g of sugar and a vanilla pod.
The preparation is very delicate. It is necessary to work the compound obtained by amalgamating flour, salt, milk - and vanillin if we are talking about sweet crepes - until it is smooth and velvety without lumps. In a separate bowl, beat the eggs until they are blended and then add the batter, the butter and leave the mixture to rest. Subsequently, the appropriate pan is heated, a small knob of butter is melted on it, the compote is poured in trying to obtain a uniform distribution over the entire surface. This is the most delicate moment, we can use a spoon or a stick, you have to be quick because with the heat of the plate, the batter solidifies very quickly and the result may not be uniform.
The batter should be cooked for a minute, once golden it should be turned to the opposite side. Removed from the plate and stuffed as desired.
For a commercial public, preparing crepes with this method is not easy. It must have proper permits and laboratories. The eggs must be pasteurized and the room equipped with an extractor hood. An employee in the kitchen exclusively dedicated to the cooking process and the preparation times, including those of the batter, are around 5 minutes for crepes.
We looked for a system that could solve all these problems. We have a food product without dyes and preservatives that allows you to prepare the batter with just water. However, you can flavor the product according to your tastes. The food products are prepared in total safety and traceability.
In addition to the food preparation, the Techfood machine, Rondò, is equipped with a special Teflon coating. The non-stick material doesn't have to be greasy, so it doesn't produce fumes and doesn't need an extractor hood . The batter spreads evenly so anyone, even without excellent manual skills, can produce standard crepes without having to spread the product or turn it.
The cooking time is significantly reduced and avoids mistakes by the kitchen which instead can concentrate on a creative and particular presentation of the product, which seduces the customer and also justifies a higher price than the standard crepe. Furthermore, the crepe is a dish that can be adapted to different moments of the day and to all seasons with different fillings. For example, you can make bundle closures for crepes with ice cream to serve as a summer snack, or savory bundles to serve in winter. It is possible to create croissant shapes for a different breakfast or brunch and delicious bundles for an aperitif.
Crepe is a ductile food that can be adapted to various times of the day and make the menu varied and much more profitable.
February 03, 2015