Basic Recipe; Variations On The Basic Recipes - Unold 48155 Manual De Instrucciones

sliced almonds, and slices strawberries,
until the cake is approx. 7 cm high. The
last layer should be a crêpe. Dust the cake
with icing sugar and decorate it with clotted
cream and strawberries.

BASIC RECIPE

crêpes
250 g flour
250 ml milk (0.3 or 1.5 % fat)
125 g tablespoons of melted butter
3 eggs (small)
sugar or salt depending on your taste and on
the filling
Prepare a batter of the above ingredients with a
mixer or a hand blender and put the batter for
30 minutes into the refrigerator to let the flour
soak.
ƒ Sprinkle orange liquor on the crêpes, roll
them and dust them with icing sugar.
ƒ Spread jam on the crêpes, roll them and
dust them with icing sugar.
ƒ Spread chocolate-nut cream on the
crêpes, roll them and dust them with
powder sugar.
ƒ Form cornets and fill them with them with
fruit and whipped cream.
ƒ Fill cornets with ice cream and hot
chocolate sauce.
ƒ Spread orange marmalade on the crêpes,
add tangerines and serve with vanilla
sauce.

VARIAtIonS on thE BASIC RECIPES

crêpes made of wheat flour are traditionally used
for sweet crêpes. You can vary the batter as
follows:
ƒ Add lemon or orange zests
ƒ Add the pulp of a vanilla pod
ƒ Season with cinnamon or anise
ƒ Add one tablespoon of finely grated nuts,
walnuts or almonds
ƒ Add 1 tablespoon of fine coconut flakes
ƒ Add 1 tablespoon of rum or orange liquor
ƒ Add finely chopped peppermint or thyme
leafs
Galettes made of buckwheat flour are used for
savoury servings. Of course batter made with
wheat flour can be used for savoury crêpes as
well, just leave out th sugar.
simple fillings for crêpes and galettes
7. Savoury crêpes cakes can be made with
cream horseradish and smoked salmon, or
with cream cheese, peppers and radish.
Crêpes cakes are the ultimate eyecatcher on
a cold buffet
Galettes
250 g buckwheat
250 ml milk (0,3 of 1,5 %)
125 g melted butter
3 eggs (small)
1 pinch of salt
Prepare a batter of the above ingredients with a
mixer or a hand blender and put the batter for
30 minutes into the refrigerator to let the flour
soak.
ƒ Fill with asparagus and herb mayonnaise.
ƒ Fill crêpe cornets with ragout fin.
ƒ Cut crêpes into fine strips and use them
as soup garnish.
ƒ Spread grated cheese on the crêpe while
it is still on the crêpes maker (do not
turn), and let the cheese melt
ƒ Serve with ham or salami
ƒ Fill with mashed tomato seasoned with
salt, pepper, and fine herb
ƒ Add 1 tablespoon of finely ground dried
porcini mushrooms
ƒ Add 1 tablespoon of finely chopped herbs
ƒ Replace 30 g of butter with parmesan
cheese
ƒ Add spices such as nutmeg, juniper etc.
ƒ Replace half of the milk with strong
coffee with grounds
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