TEFAL PY550012, Manual

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Recept Recipes
40 to 60 mini-pancakes or 20 to 25 large pancakes (according to the chosen
plate) • Cooking time: 2 min. on each side
The classic French batter
• 500 g sifted plain flour • 1 litre of milk • 6 eggs • salt • oil or butter
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 tablespoons of oil or melted
butter. Leave to rest for 1 to 2 hours.
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.
Wholemeal batter
For savoury pancakes, replace plain flour with 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 with 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. On your plate, garnish the crêpe with this preparation and fold
in four.
The Crêpes
English
Ts crêpiers SvFiDaNoEnAr 07/05 12/7/05 14:28 Page 39