{"id":4536,"date":"2022-10-06T19:59:28","date_gmt":"2022-10-06T16:59:28","guid":{"rendered":"http:\/\/andrestover.com\/?p=4536"},"modified":"2022-10-06T20:04:42","modified_gmt":"2022-10-06T17:04:42","slug":"french-crepes-with-bacon-maple-syrup-and-blueberries","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/french-crepes-with-bacon-maple-syrup-and-blueberries\/","title":{"rendered":"Prantsuse crepid peekoni, vahtrasiirupi ja mustikatega"},"content":{"rendered":"\n

Crepid (cr\u00eape) on ajalooline Prantuse toit, mille algus arvatakse olevat 13 sajandil L\u00e4\u00e4ne-Prantsusmaal Bretagne\u2019s. J\u00e4medalt jagatakse crepid kahte varianti, soolased galetid ja magusad crepid. Crepp kujutab endast v\u00e4ga \u00f5hukest pannkooki, mille serveerimisel kasutatakse lugematul hulgal erinevaid t\u00e4idiseid alates \u0161okolaadist, mitmesugustest kreemidest kuni v\u00e4rskete marjadeni. Postitan siia \u00fche veidi ebat\u00fc\u00fcpilise crepi idee, mis on \u00fcllatavalt maitsev. Kr\u00f5be, soolane peekon sobib imeliselt h\u00e4sti magusa vahtrasiirupi ning v\u00e4rskete mustikatega. Taigna osas levib hulgaliselt erinevaid retsepte, kuidas seda valmistada, aga ma usaldasin t\u00f5elist klassikat ja valmistasin crepitaigna Prantsuse toidupiibli Larousse Gastronomique soovituste j\u00e4rgi.
Ja loomulikult kannab nimetust Crepp ka meie kohvik Tartus, R\u00fc\u00fctli tn 16. Olete alati oodatud! Alates 2022 aasta s\u00fcgisest v\u00f5ib ka kohvikus Crepp proovida peekoni-vahtrasiirupi maitselist pannkooki.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: 15 minutit taigna valmistamine. Ideaaljuhul v\u00f5iks taignal lasta tunni-paar seista enne praadimist, aga see ei ole ka niiv\u00f5rd oluline. 20 minutit praadimine.
Tase: lihtne
Kogus: 25 pannkooki<\/mark><\/p>\n\n\n\n


Koostisosad:<\/span>
Tainas:<\/em>
500 g nisujahu
1 spl vaniljesuhkrut
5-6 suuremat muna, lahti l\u00f6\u00f6dud
N\u00e4put\u00e4is meresoola
750 ml piima
250 ml vett
40 g sulav\u00f5id
Soovi korral 30 ml konjakit v\u00f5i calvadost
Toidu\u00f5li praadimiseks<\/p>\n\n\n\n

T\u00e4idis:<\/em>
400 g suitsupeekonit
100-150 ml vahtrasiirupit
200 g mustikaid<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Sega jahu vaniljesuhkru ning lahtiklopitud munadega, lisa j\u00e4rk j\u00e4rgult piima, sega vispliga, nii, et taignasse ei j\u00e4\u00e4ks klimpe.<\/li>
  2. Sega taignasse kogu piim ja vesi, sulata v\u00f5i ja lisa samuti taignasse ning j\u00e4ta tainas ideaaljuhul tunniks-paariks toatemperatuurile seisma. Selle etapi v\u00f5ib ka \u00e4ra j\u00e4tta.<\/li>
  3. Enne praadimist sega tainas korralikult l\u00e4bi. Kuumuta pannil umbes 0.5 tl toidu\u00f5li, vala tainas pannile, aja panni kallutades tainas \u00f5hukese kihina laiali.<\/li>
  4. K\u00fcpseta keskmisel kuumusel creppe 1.5 minutit \u00fchelt k\u00fcljelt, keera crepp ettevaatlikult \u00fcmber ja k\u00fcpseta umbes 1.5 minutit teiselt k\u00fcljelt. Lao valmis crepid taldrikule hunnikusse.<\/li>
  5. T\u00e4idise valmistamiseks prae peekon kr\u00f5bedaks, aseta crepile, n\u00f5rista peale umbes 5-7 ml vahtrasiirupit ja murra crepp pooleks nii, et t\u00e4idis j\u00e4\u00e4b crepi vahele.<\/li>
  6. Serveeri v\u00e4rskete mustikatega.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Crepid (cr\u00eape) on ajalooline Prantuse toit, mille algus arvatakse olevat 13 sajandil L\u00e4\u00e4ne-Prantsusmaal Bretagne\u2019s. J\u00e4medalt jagatakse crepid kahte varianti, soolased galetid ja magusad crepid. Crepp kujutab endast v\u00e4ga \u00f5hukest pannkooki, mille serveerimisel kasutatakse lugematul hulgal erinevaid t\u00e4idiseid alates \u0161okolaadist, mitmesugustest kreemidest kuni v\u00e4rskete marjadeni. Postitan siia \u00fche veidi ebat\u00fc\u00fcpilise crepi idee, mis on \u00fcllatavalt maitsev. […]<\/p>\n","protected":false},"author":1,"featured_media":4544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19],"tags":[414,365,671,422],"class_list":["post-4536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","tag-bacon","tag-french","tag-maple-syrup","tag-blackberries","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4536"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4536\/revisions"}],"predecessor-version":[{"id":4572,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4536\/revisions\/4572"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4544"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}