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Recipes
The crêpes
40 to 60 mini-pancakes or 20 to 25 large pancakes ( according to the choosen
plate) • Cooking time: 2 min. on each side
The classic French batter
• 500 g sifted plain flour • 1 liter of milk • 6 eggs • salt • oil or butter
In a bowl, mix 500 g of flour with 4 cups of milk, until the consistency is
of a single cream. Add the 6 beaten eggs, 2 pinches of salt and
2 tablespoons of oil or melted butter. Leave to rest for 1 to 2 hours.
If the batter is too thick when making the crêpes, add a small amount of
water and mix again.
Salty pancakes can be done with a more salty batter.
Wholemeal batter
For savoury pancakes, replace main flour by wholemeal.
Water batter
To lighten the texture, replace all the milk by water.
Crêpes with chicken and cream
• 3 slices of chicken • 1 bowl of grated cheese • 1 pot of fresh cream
Place 1/2 slice of chicken on your crêpe after the crêpe has been turned
and is nearly done. Sprinkle grated cheese. When the chicken 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 cream • 4 to 5 crushed walnuts
Mix all the ingredients. In your plate, garnish the crêpe with this
preparation and fold in four.
Crêpes with honey, walnuts or hazelnuts
• 3 tablespoons honey • 100 g crushed walnuts or hazelnuts
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.
Keep a few seconds on the cooking plate. Serve and decorate with
whipped cream.
Serving suggestions:
Starters
• smoked salmon cut into fine strips (sprinkled with lemon juice) • crabs, prawns or
tuna flakes mixed with mayonnaise or mustard sauce • asparagus tips in
mayonnaise • sliced avocados seasoned with vinaigrette or tartare sauce
• mushrooms “à la Grecque”