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Stand 6.3.2020
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Toppings from sweet to spicy
Sweet
Top with jam, roll the crêpes and dust with
powder sugar. Fill with fruits and clotted cream.
Fill with ice cream, add hot chocolate sauce.
Brush the crêpes with orange marmalade add
tangerines, roll the crêpes and serve them with
vanilla sauce.
Spicy
Fill with asparagus and mayonnaise.
Fill with ragout fin. After turning, add a raw egg
and cook it on the galette until it is thickened.
Add chopped tomatoes with chopped herbs
(parsley, basil).
Crêpes Suzette
100 g butter, 100 g sugar, juice from
1/2 orange, 1 small glass of Curaçao, 1 basic
recipe of crêpes
Prepare crêpes, reduce the milk and use the
orange juice and a dash of Curaçao. Melt butter
and sugar to candy in a pan, add the orange
juice. Fold the crêpes twice, lay them into the
pan, pour orange liqueur on top and flame with
rhum.
Crêpes with mushrooms and liver
250 g chanterelles/button mushrooms, 150 g
calf liver, 40 g butter, 4 slices of ham, 100 ml
cream, 2 tablespoon of Parmesan cheese,
1/2 chopped onion, 1 pinch of nutmeg, salt and
pepper, 1 basic recipe of crêpes
Roast the onion in the butter, add the sliced
mushrooms and braise about 10 minutes. Add
the finely cut liver and braise 3 minutes. Prepare
salty crêpes or galettes and place 1/2 slice of
ham on each crêpes. Then add the mushroom
filling and roll the crêpes. Lay the rolls into a
buttered dish, pour the cream over the rolls and
distribute the cheese on top. Gratinate in the
stove at 230 °C.
Crêpes with ham and cheese
8 slices of cooked ham, 8 slices of cheese,
40 g butter, mustard, 1 basic recipe of crêpes
or galettes
Prepare crêpes or galettes. Brush the crêpes
slightly with mustard, add one slice of cheese
and ham each. Fold the crêpes, place them in a
dish, add melted butter on top and gratinate in
the stove at 250 °C for about ca. 10 minutes.
Crêpes Gourmet
5 chicken livers, 200 g calf sweetbread, 40 g
butter salt and pepper some white wine
For the sauce Béchamel: 50 g butter, 50 g flour,
1/2 l milk, salt, pepper, nutmeg, 1 basic recipe
of crêpes
Cut the calf sweetbread into thin slices and
roast it in the butter. Add the chopped chicken
liver. Braise some instants, season and add the
white wine. For the sauce melt the butter, then
add the flour while stirring. Add the milk and
continue stirring. Cook about 5 minutes. Season
the sauce, add half of the sauce to the filling.
Prepare the crêpes. Fill the crêpes with the filling
and roll them. Lay the rolls into a buttered, pour
the remaining sauce on top, add butter flakes
and gratinate in the stove at 230 °C.
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