TEFAL CREPE NEO 1336 Serie Manual Del Usuario página 87

Blinis
To be made with the plate for 6 mini-pancakes only. About 20 blinis
• Cooking time: 2 1/2 min. on each side
Caucasus blinis
• 300 g plain flour
• 2 separated eggs • 10 g
fresh yeast • 1/2 litre milk
• 1 knob of melted butter
• 1/2 tsp. salt
Buckwheat blinis
• 200 gr buckwheat flour
• 100 gr leavened flour
• 3 eggs (with the whites
beaten stiff) • 300 ml milk
• 100 gr brewer's yeast
(dissolved in a little water)
• 1 pinch of salt
Pancakes
To be made with the plate for 6 mini-pancakes only. To be prepared 1 hour in advance.
About 20 pancakes • Preparation: 15 min. • Cooking time: 2 1/2 min. on each side
• 300 g plain flour • 20 g
fresh yeast • 3 eggs • 300 ml
milk • 30 g castor sugar
• 2 Tbsp. of melted butter
• 1 pinch of salt • 30 g of
butter during cooking
Rosti (potato pancakes)
To be made with the plate for 6 mini-pancakes only. 6 rostis
• Cooking time: 2 1/2 min. on each side
Traditional rosti
• 600 g old potatoes
(unpeeled) • 1 chopped
onion • 100 g grated gruyere
cheese • 1 egg
Basel-style Potato Pancakes
• 600 gr baking potatoes
• 2 onions • 1 Tbsp. cream
• 1 egg
Tessin-style Potato Pancakes
• 600 gr potatoes cooked the
day before • 200 gr lardons
• 1 egg • fresh or dried
rosemary
Blend the yeast with 3 tablespoons of lukewarm milk and leave to
stand for 10 min. Place the flour in a bowl and make a hollow in the
centre. A little at a time, mix in the remaining milk. Add the yeast,
egg yolks, melted butter and salt. Leave to stand in a warm place for
about 1 hour.
Just before cooking the blinis, beat the egg whites until stiff and fold
into the batter. Serve the blinis with caviar.
Dissolve the yeast in a little warm water. Let sit for about 10 min.
then mix the normal and buckwheat flour together in a mixing bowl.
Dig a well in the center and stir in the milk, eggs, yeast and a pinch
of salt. Let sit for about 1 hour. Just before cooking, beat the egg
whites until stiff and fold in. Serve the blintzes with fish (snapper,
salmon, eel, halibut) or with lumpfish eggs, or cod liver. In the latter
case, it is advisable to season the mixture with salt and pepper.
Blend the yeast with 3 tablespoons of lukewarm milk. In a bowl,
place the flour, add the castor sugar, salt and melted butter. Make a
hollow and add the eggs and the yeast blended in milk. Beat the
batter and slowly add the remaining milk. Leave to stand in a warm
place for about 1 hour and cover with a cloth. Serve with jam or
maple syrup.
Do not peel the potatoes. The day before, cook them whole in salted
boiling water for 15 min. so that they are still firm. The next day, peel
and then grate them. Mix the potatoes, onion, cheese and egg
together. Cook spoonfuls of mixture on the appliance. Flatten so
that they are thin. Carefully turn with a spatula half way through
cooking.
Peel the potatoes and grate them on a mid-size grater or in the food
processor. Slice the onions in fine rounds and lightly sauté. Mix in the
grated potato, beaten egg and cream.
Peel the potatoes and grate them on a mid-size grater or in the food
processor. Lightly sauté the lardons. Mix in the potatoes, beaten egg
and lardons. Garnish with rosemary.
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