New Scandinavian Cooking > Recipes by chef > Claus Meyer > Patty shells (croustades)
  • You are here: New Scandinavian Cooking > Recipes by chef > Claus Meyer > Patty shells (croustades)
  • Patty shells (croustades)
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Claus Meyer

    Patty shells (croustades)

    Share
    Print Friendly
    Servings: 4

    PREPARATION:

    • 1

      Mix the flour, sugar, water and beer. Add the eggs, oil and a little salt. Mix until it has the consistency of a good crepes batter. Let it stand for 30 minutes before frying.

    • 2

      Heat the oil in a pot to 180°C (the oil should bubble when the wooden end of a match or wood toothpick is inserted). Heat the patty shell iron in the oil until it is uniformly hot, about 5-10 minutes. Let the oil drip free of the iron and then dip it in the batter until it reaches the edge of the tool.

    • 3

      Fry the patty shell in the oil until crisp and golden. Knock it off onto a sheet of paper towel to soak up excess oil.

    This entry was posted in Claus Meyer, Recipes by chef. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

    • 1

      Mix the flour, sugar, water and beer. Add the eggs, oil and a little salt. Mix until it has the consistency of a good crepes batter. Let it stand for 30 minutes before frying.

    • 2

      Heat the oil in a pot to 180°C (the oil should bubble when the wooden end of a match or wood toothpick is inserted). Heat the patty shell iron in the oil until it is uniformly hot, about 5-10 minutes. Let the oil drip free of the iron and then dip it in the batter until it reaches the edge of the tool.

    • 3

      Fry the patty shell in the oil until crisp and golden. Knock it off onto a sheet of paper towel to soak up excess oil.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes