TEFAL Wok Party 1335 Serie Manual Del Usuario página 43

Desserts
Antilles bananas
3 bananas sliced in rounds
• the juice of 3 squeezed
oranges • 80 gr raw sugar
• 1 knob of butter
Caramelized berries
• 300 gr of your choice of a
mixture of red berries
(raspberries, currants,
blackberries, blueberries, wild
strawberries, etc.) • 200 ml
grape juice • 50 gr sugar
• 30 gr butter • lightly
whipped cream • melted
chocolate
Caramel apple
• 1 1/2 apple (1/2 peeled apple
per mini-pan) • 1 tsp. sugar
• 1 Tbsp. water
The Crêpes
The classic French batter
• 500 g sifted plain flour
• 1 litre of milk • 6 eggs • salt
• oil or butter
Buckwheat batter
For savory crêpes, buckwheat flour may be used instead of normal flour.
Beer-based batter
For spongier crêpes, you may substitute 1/4 litre of beer for 1/4 litre of milk.
Water-based batter
For lighter crêpes, you may
substitute water for the milk.
Cooking time: 6 minutes
In a mixing bowl, mix together the sliced bananas, orange juice, rum and
30 gr of raw sugar, then let marinate during your meal.
In a mini-pan, melt one pat of butter with 1 tsp. of sugar, 1 Tbsp. of
marinade, and simmer to thicken. When it has begun to thicken, add
1/2 sliced banana and let the slices brown, turning frequently.
Variation : This recipe may also be prepared using pineapple and orange
juice.
Mix the berries, grape juice, butter and liqueur, then marinate during your
meal. In a mini-pan, melt one pat of butter with 1 tsp. of sugar, 1 tsp. of
sugar and 1 Tbsp. of marinade, then stir gently.
When the mixture begins to caramelize, add 1 – 2 Tbsp. of berries
without their juice. Stir the berries well so that they are coated with the
sugar mixture, then serve immediately.
Pour everything into your plate before coating with a bit of whipped
cream or melted chocolate.
Cooking time: 14 minutes
Cut the apples into tiny cubes and brown in the mini-pans, then add the
sugar and water. Let them caramelize slowly.
Cooking time: around 30 seconds per side.
Recipes for 6 people (40 – 60 crêpes):
In a bowl, mix 500 g of flour with 1 litre of milk, until the consistency is
of a single cream. Add the 6 beaten eggs, 2 pinches of salt and 2 Tbsp.
of oil or melted butter. Leave to rest for 1 to 2 hours.
Advices:
If the batter is too thick after making the crêpes, add a small amount of
water and mix again.
Salty pancakes can be made with a more salty batter.
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