Goat's milk cheese crepe prodn. - using rectangular crepiere and folding crepe on itself twice

摘要

Prodn. of goats' milk cheese crepes comprises first spreading batter on a rectangular crepiere at 200 deg.C. When it has become firm it is buttered and then cut in two. One half of each part is spread with crumbled cheese, then the crepe is folded over and allowed to cook for 3 mins. It is then folded on itself again.