102
What's something so easy to cook, that you're kicking yourself for not making it sooner? (self.asklemmy)
submitted 1 day ago by to c/asklemmy@lemmy.world
66 comments fedilink hide all child comments
 

Air fryer Baked Potatoes are so easy to make, the I wished found out when I got an air fryer a while back. All you need is a potato, olive oil, seasoning, & foil to make. The only downside, it takes almost an hour to make in the air fryer

you are viewing a single comment's thread
view the rest of the comments
[–] 13 points 23 hours ago (2 children)

Crepes

If I can make these everyone can and they're delicious

  • permalink
  • fedilink
  • source
  • hideshow 4 child comments
    •
  • [–] 5 points 21 hours ago (2 children)

    these are not easy to make without them falling apart.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 2 points 12 hours ago*

    Idk? I've never had that issue? I just use milk, 000 flour, egg, some tiny amount of salt if I feel like it, baking soda IF i want them to puff up a bit, maybe butter but I think it's unnecessary.

    I think that's it? Idk I follow the most basic recipe I found.

    Sometimes I mix it finely cut (or small chunks) apple or banana.

    Then I put them on the highest heat possible in a teflon pan, but I add a tiny amount of oil otherwise it sticks a tiny bit. It probably takes like 1-2 minutes per side. I flip them once.

    What's your recipe??

    EDIT: ohhh yea definitely let the dough rest at least 15 minutes.

  • permalink
  • fedilink
  • source
  • parent
  • [–] 3 points 19 hours ago (1 child)

    Sometimes leaving the dough to rest for a couple minutes before frying solves this problem. It gives the gluten time to form. If it doesn't help, your recipe might be bad.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 3 points 19 hours ago (2 children)

    what do you mean by fry. you do a skillet with butter no?

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 4 points 18 hours ago* (1 child)

    Skillet and oil. What do you call it other than frying? English isn't my first language.

    Butter's smoking point is too low for the temperatures involved. I fry on high heat, a couple seconds per side.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 4 points 18 hours ago (1 child)

    maybe that is my problem. I though butter was traditional but maybe im not using high enough heat. I guess when I think fry I think like sitting in oil. Almost deep frying. as opposed to a light coat. but yeah I guess fry an egg. I don't think its your english as much as my common word usage. I always remark my worst grades in school was foreign language and my second worst was english.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 3 points 18 hours ago*

    Before oil became common, lard was used - again, because of the high smoking point. The amount used is minuscule and actual lard (not bacon) doesn't have a very strong aroma.

    Do you add any fat to the dough? Fat is common in recipes but if you want really thin and supple crepes that don't fall apart, there should be next to no fat.

    And if there's too much oil in the pan, it might prevent the crepe from sticking together.

    I wish I could just give you a recipe but I've been eyeballing it for the past 30 years, since I learned it from my mum, who was also eyeballing it.

  • permalink
  • fedilink
  • source
  • parent