Plain Baumroll
A delicate pastry made by layering plain batter in a flat square pan, cooking each layer, and rolling it into a log.
Ingredients
Plain Baumroll batter (see recipe on p51)
as needed
Butter (for greasing the pan)
as needed
Instructions
1
First Roll
Heat a flat square pan and evenly coat the surface with a thin layer of butter. Pour in an appropriate amount of batter, then gently tilt the pan so the batter flows naturally to cover the entire surface. Once the batter is no longer runny, use a rolling pin to roll the crepe up to the top edge of the pan. This is the first roll.
2
Layered Rolling
Spread another thin layer of butter on the pan surface, pour in a second layer of batter, and let the fresh batter flow to cover the entire pan. Once the batter is no longer runny, combine it with the first roll and roll everything up to the top of the pan. Repeat the steps of pouring batter, cooking it flat, and rolling until you reach your desired thickness.
3
Shaping
Once Step 2 is complete, remove the rolling pin and cut the roll into even pieces before serving.
