RC 301 520 920 - Ref. 2016871.072 - 06/05
Set the adjustable thermostat (depending on model) to the max position.
Pour a small laddle of batter in the middle of the plate. Spread immediately
with the spreader (without pressing) in a circular movement from the
centre.
To easily spread the batter, we recommend wiping the spreader after each
crêpe and placing the spreader in a jug of water. Leave to cook for about
2 minutes on each side. Then fold the crêpe as you want: as a roll or in half,
in quarters, or folded as an envelope.
Recipes for 6 people (20 to 25 crêpes):
The classic French batter:
In a bowl, place 500 g sifted plain flour. Add 6 beaten eggs, 2 pinches salt
and 2 tablespoons of oil or melted butter. Gradually mix in 1 litre of milk,
until the consistency of single cream. Leave to stand for 1 to 2 hours.
Beer batter:
For crêpes with a light texture, replace 1/4 litre of milk with 1/4 litre of beer.
If the batter is too thick when making the crêpes, add a small amount
of water and mix again.
Crêpes with ham and cream
• 3 slices of ham • 1 bowl of grated cheese • 1 small pot of fresh double cream
Place 1/2 slice of ham on your crêpe after the crêpe has been turned and
is nearly done. Sprinkle with grated cheese. When the ham is hot, coat
with fresh cream and fold like an envelope.
Crêpes with Roquefort, fresh cream and walnuts
• 1 piece of crumbled Roquefort • 1 small pot of fresh double cream • 4 to 5 chopped walnuts
Mix all the ingredients. In your plate, garnish the crêpe with this
preparation and fold in four.
Crêpes with honey, walnuts or hazelnuts
• 100 g crushed walnuts or hazelnuts • 3 tablespoons honey
Mix all the ingredients. After the crêpe has been turned and is nearly
done cooking, garnish the crêpe with this preparation and fold in four.
Heat for a few seconds on the cooking plate. Serve and decorate with
whipped cream.
Crêpes
(the French name for pancakes)
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