Page of BAKE-0003 STANDARD OPERATING PROCEDURE TASK: BASIC PREPARATION OF CREPES TASK NUMBER: DEPARTMENT: DATE ISSUED: BAKE-0003 F&B – Kitchen / Bakery Jan 2005 GUEST EXPECTATION: That crepes are fresh and baked till perfection without being dry and light in colour TIME TO TRAIN: 10 minutes Why is this task important for you and our guests? Answers: To ensure bread crepes are consistent of quality and texture To ensure crepes are baked at both sides Page of BAKE-0003 STEPS 1) Mix ingredients HOW/ STANDARDS Sift flour and combine with sugar and salt in a bowl Lightly beat eggs with the egg yolks in a separate bowl TRAINING QUESTIONS Why should you beat the eggs separately? Why should you melt the butter and mix with sugar and brandy first? Gradually stir the eggs into the dry ingredients Add melted butter, milk and brandy Mix until smooth, let rest for hour at room temperature 2) Cooking both sides Heat two 15-cm crepe pans and brush with oil or butter Cover the bottom of the pans with a thin film of batter by quickly tilting and rotating the pan Pour your excess batter back into the bowl Flip the crepes when the bottoms have a nice golden brown color, using a spatula The second side needs to cook only for a few seconds, until it is no longer Why should you pre-heat the pan? Why should you brush the pan with oil or butter? Why should the batter be a thin film in the pan? Why should you pour the excess back in the bowl? Why should you use a spatula? Why you cook the second side only for a few seconds? Page of BAKE-0003 sticky 3) Finished Slide the crepes out of the pan and stack them on top of each other on a plate to prevent them from drying out Why should you stack the ready crepes? Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why Why Why Why Why Why should you beat the eggs separately? should you melt the butter and mix with sugar and brandy first? should you pre-heat the pan? should you brush the pan with oil or butter? should the batter be a thin film in the pan? should you pour the excess back in the bowl? should you use a spatula? you cook the second side only for a few seconds? should you stack the ready crepes? PHOTO INDEX #01 ... you cook the second side only for a few seconds? Page of BAKE-0003 sticky 3) Finished Slide the crepes out of the pan and stack them on top of each other on a plate to prevent them from drying... both sides Heat two 15-cm crepe pans and brush with oil or butter Cover the bottom of the pans with a thin film of batter by quickly tilting and rotating the pan Pour your excess batter back into...Page of BAKE-0003 STEPS 1) Mix ingredients HOW/ STANDARDS Sift flour and combine with sugar and salt