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Crepes

Quiz by Sherry Carbajal

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16 questions
Show answers
  • Q1
    Crepes are :
    unleavened pancakes
    leavened pancakes
    30s
  • Q2
    When preparing crepe batter, it is important to bring the ingredients to room temperature prior to adding
    canola oil
    grapeseed oil
    melted butter
    30s
  • Q3
    Buckwheat crepes are often referred to as
    blintzes
    flambes
    galattes
    30s
  • Q4
    When preparing crepe batter, which ingredient will increase the overall richness the most?
    stock
    beer
    egg yolks
    30s
  • Q5
    The best way to mix crepe batter is to:
    gently whisk dry ingredients with beaten eggs and 1/3 of liquid
    gently whisk all dry ingredients into the wet ingredients
    briskly whisk of the wet ingredients into the dry ingredients
    30s
  • Q6
    For the best results, crepes should be allowed to rest for at least 1 hour after mixing.
    True
    False
    30s
  • Q7
    Crepe batter can be made in advance and stored in the refrigerator for:
    one week
    two weeks
    a few days
    30s
  • Q8
    To ensure a thin crepe, it is best if the crepe batter has a consistency similar to that of light cream.
    True
    False
    30s
  • Q9
    A crepe pan to make desserts should be 6 to 8 inches
    True
    False
    30s
  • Q10
    To make savory crepes you must use 9 to 11 inch pan
    True
    False
    30s
  • Q11
    Cold crepe batter is easier to work with in comparison to room- temperature crepe batter
    False
    True
    30s
  • Q12
    Crepes are ready to flip after how many seconds
    30 Seconds
    5 Seconds
    60 Seconds
    10 Seconds
    30s
  • Q13
    Crepes are cooking on the second side until
    they no longer stick to the pan
    their edges curl up
    they are completely brown
    30s
  • Q14
    Crepe pans must be greased/oiled in between the cooking of each crepe.
    False
    True
    30s
  • Q15
    2-3 Tablespoons of batter makes how many crepes?
    1 to 2
    5 to 6
    6 to 8
    30s

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