💪Yes! You can replace the butter with other ingredients, we tell you: 👉100 g of butter is equivalent to:
🌽80 grs. VEGETABLE OIL: ideal if the recipe calls for melted or melted butter. Sunflower or corn oil are softer than olive oil, which could be very noticeable in taste.
🧈80 grs. OF SOFT VEGETABLE MARGARINE/TO SPOON: ideal if the recipe calls for the use of melted or melted butter. In the case of margarine, we recommend that it contains as much sunflower or linseed oil as possible.
🧈80 grs. COMPACT VEGETABLE MARGARINE: ideal if the recipe calls for the use of cold, chopped butter. Use especially in the preparation of cookies and doughs (Take into account the same nutritional aspects mentioned for soft margarine).
🥑🍌90 grs. OF PALTO OR BANANA PULP: the flavor of these ingredients could be quite noticeable, so use them with care. Perfect for pancakes.
Yes, we can replace cow’s milk with other ingredients💪, we tell you 👉: 100 g of milk of animal origin are equivalent to:
🥛100 Cc OF VEGETABLE MILK: You can use the type you like best (almond, soy, oat, oat, hazelnut, etc.), but keep in mind that some have a more pronounced flavor (for example oat and soy).
If you want to ensure a very delicate flavor, you can use 70 g of vegetable milk + 30 g of water (or 50%-50%).
🥡Beware of the sugar in some vegetable drinks (especially vanilla or chocolate soy beverages and rice milk): in some cases it is advisable to reduce the amount of sugar in the dessert.
100 cc OF WATER: especially indicated if you want a light sponge cake or to save some calories. To compensate, you can add some flavor to the recipe (such as vanilla, orange, lemon, rum, almond, strawberry, etc.) to obtain a more tasty and perfumed dessert.
100 G OF FRUIT JUICE: you can choose the one that best suits your dessert, but it is worth mentioning orange juice (also freshly squeezed). Dare also with exotic tastes such as passion fruit, mango, tropical mix, etc. to add an interesting touch to your sponge cake, perhaps adding grated citrus zest as well.
Yes, crepes can be frozen for up to 3 months.
-When you cook them, keep them white so that they don’t burn when you reheat them.
-Store them with a separator to make it easier to remove them when defrosting. If you do not have separators, put them on a plate and when they are frozen stack them.
-When defrosting you can heat them on the pan and that’s it!