Variations On The Basic Recipes - Unold 48155 Instrucciones De Uso

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

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 the sugar.
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 par-
mesan cheese
ƒ Add spices such as nutmeg, juni-
per etc.
ƒ Replace half of the milk with
strong coffee with grounds
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Simple fillings for crêpes and galettes
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 sea-
soned with salt, pepper, and fine
herb
Crêpes made of wheat flour are tradi-
tionally 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
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