34
35
panCakeS
Ingredients:
For 24 pancakes
1
2
/
3
cup all-purpose flour (220 g)
2 eggs
1 tbsp sugar
1 tsp yeast
1
2
/
3
cup low-fat milk (40 cl)
To make the batter:
Preparation time: 5 min.
Resting time: 30 min.
Mix the flour, eggs, sugar and yeast (diluted
in a Tablespoon of warm water) in a mixing
bowl. Gradually add the milk and leave to
rest for 30 min.
Cooking:
Thermostat 6
Lightly grease the griddle with a cotton cloth
moistened with oil. Pour half a ladle of batter
and spread with the base of the ladle until
you have formed a pancake approximately 5
in (12 cm) in diameter. You can spread a se-
cond pancake on the griddle. Leave to cook
until the batter is set (about 30 seconds). Flip
with the spatula and cook for 30 seconds.
Pancakes are served at breakfast and spread
with honey, apricot and cherry jam. Deco-
rate with slices of apple, segments of manda-
rin and roasted split almonds.
Suggestions for fillings:
You can serve
your pancakes with maple syrup, chocolate,
butter, sugar, fresh fruit, grated coconut.
CreSpelle
Ingredients:
For 12 crespelle
1
2
/
3
cup all-purpose flour (220 g)
5 eggs
1 tbsp olive oil
pinch
of salt
1 tsp
chopped fresh herbs such as
oregano, basil and parsley
1
2
/
3
cup low-fat milk (400 ml)
To make the batter:
Preparation time: 5 min.
Resting time: 30 min.
Mix the flour, eggs, oil, salt, herbs and half of
the milk in a bowl. Then gradually mix in the
rest of the milk. Leave to rest for 30 minutes.
Cooking:
Thermostat 5-6
Pour a ladle full of batter onto the griddle and
gently spread with the base of the ladle until
you have formed a crespella about 8 in (20
cm) in diameter. As soon as the batter is set,
flip the crespella with the spatula and leave
to cook for 30 seconds on the other side.
Crespelle with mozzarella cheese and chori-
zo spicy sausage
For one crespella : Melt together 4 ounces
each of mozzarella cheese and cooked cho-
rizo. Spread this filling over a crespella. Fold
the two sides towards the middle so that part
of the filling can be seen. Decorate with chi-
ves and cherry tomatoes.
Suggestions for fillings:
Use the follow-
ing ingredients to fill your crespelle to suit
your taste:
– Salami, minced beef or veal, bre-
ast of chicken, Parma ham
– Sorrel, tomato sauce, mushrooms
– Ricotta, Parmesan
– Basil, chopped hazelnuts, olives.
palaTSCHInken
Ingredients:
For 10 - 12 palatschinken
2 cups all-purpose flour (260 g)
5
eggs, separated
1 tbsp sugar
pinch
of salt
2 cups low-fat milk (500 ml)
2 tbsp melted unsalted butter (30 g)
To make the batter:
Preparation time: 15 min.
Resting time: 30 min.
Put the flour, 5 egg yolks, sugar and salt into
a mixing bowl and mix. Gradually add the
milk to obtain a smooth, lump-free batter.
Whip 4 egg whites until they are stiff and
carefully mix them into the batter. Leave to
rest for 30 minutes. Before cooking, add the
cooled melted butter.