Then after letting it
sit for three weeks
on the
counter, skimming as necessary, I added a 6 month old mother
on a lark and used the hand blender to create an emulsion, which I dried to a
powder and sprinkled into the duck foot stock that eventually was incorporated into the meurette sauce in which I simmered, briefly, ris de veau.
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice
powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it
sit for a few hours
on my
counter, and voilà.