Spread one piece of dough at
a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.
Not exact matches
When prepared properly, the galls produce an ink that oxidizes to the
paper (or
parchment) it is applied to, creating a permanent marking that gradually darkens
over time.
On the second
time, flip it
over parchment paper sprinkled with sugar.
My tip for oiling the pan for each crepe is to keep the oil in a small bowl and then dip in a bunched up
parchment paper and rub
over the pan each
time.
This
time, I took unbleached
parchment paper and cut it to fit the length of the pan and drape
over the long sides of the pan.
Take your filled banana pieces from the freezer and dip - one at a
time - in the chocolate mixture, coating all
over and placing back on the
parchment paper.