4,149
edits
Galettes de blé noir: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 50: | Line 50: | ||
*Take your out of the fridge. | *Take your out of the fridge. | ||
*Heat your pan<ref>The best pan is a large flat pan with narrow edges/ | *Heat your pan<ref>The best pan is a large flat pan with narrow edges</ref>, grease<ref>Any greasy substance will work to grease the pan, I used salted butter</ref> it. | ||
*Fill the 3/4 of your ladle (depending on the capacity of your pan) | *Fill the 3/4 of your ladle (depending on the capacity of your pan) | ||
*Quickly but softly pour the dough in the pan, in a circular motion. | *Quickly but softly pour the dough in the pan, in a circular motion. | ||