Bedienungsanleitung Bestron DLD5009 (Seite 25 von 40) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Instruction manual

English

• (You can also use ordinary our instead of

buckwheat our; however, you will then miss a

little of the characteristic avour of Dutch Poffertjes!)

Preparation

Dissolve the yeast in 3 tablespoons of lukewarm

milk. Mix the our with the buckwheat our. Prepare

a smooth batter from the our, yeast, milk and water

(the batter should not run easily from the spoon, but

may not be too thick; adjust the quantity of water as

required). Stir the salt, molten butter and beaten egg

through the batter. The batter should be lukewarm.

Set the batter, covered with a moist tea towel, in a

warm place (next to a radiator, in the sun, or in an

oven at 50 °C) and allow it to rise for at least 30

minutes. Chop the ham very nely. Also chop the

chives very nely.

Baking

Pour the batter into a bowl or dish and stir in the

ham, chives and half of the cheese. Heat the

Dutch Poffertjes Maker, and grease the indenta-

tions with a little butter. Pour the batter into the

indentations using a gravy spoon. Bake the Dutch

Poffertjes until the top surface is almost dry. Turn

the Dutch Poffertjes over using a fork or a shish

kebab skewer once the top surface becomes dry.

The Dutch Poffertjes should be baked golden-

brown on both sides. Put the Dutch Poffertjes on

a plate, and repeat for the other Dutch Poffertjes.

Sprinkle the rest of the cheese over them, and top

with a pat of butter!

Neapolitan Dutch Poffertjes

Ingredients

• 125 g our

• 125 g buckwheat our

• 1 egg

• 250 ml milk

• approx. 250 ml water

• 15 g fresh yeast (1 sachet of dry yeast)

• 50 g molten butter

• salt (when using butter without salt)

• (You can also use ordinary our instead of

buckwheat our; however, you will then miss a

little of the characteristic avour of Dutch

Poffertjes!)

• 100 g mortadella

• 2 tablespoons nely-chopped basil

• 1 tablespoons olive oil

Preparation

Dissolve the yeast in 3 tablespoons of lukewarm

milk. Mix the our with the buckwheat our. Prepare

a smooth batter from the our, yeast, milk and water

(the batter should not run easily from the spoon, but

may not be too thick; adjust the quantity of water as

required). Stir the salt, molten butter and beaten egg

through the batter. The batter should be lukewarm.

Set the batter, covered with a moist tea towel, in a

warm place (next to a radiator, in the sun, or in an

oven at 50 °C) and allow it to rise for at least 30

minutes. Prepare the lling by cutting the mortadella

very nely, and mix it through the basil. Fry the mort-

adella briey in a little olive oil.

Baking

Heat the Dutch Poffertjes Maker, and grease the

indentations with a little butter. Put ½ a tablespoon

of lling in each indentation, and cover with a layer

of batter. This will be easiest when you use a

squeeze-bottle with a reasonably-sized opening, a

gravy spoon, or a jug. Turn the Dutch Poffertjes over

using a fork or a shish kebab skewer once the top

surface becomes dry. The Dutch Poffertjes should

be baked goldenbrown on both sides. Put the Dutch

Poffertjes on a plate, and repeat for the other Dutch

Poffertjes. Eat the Dutch Poffertjes whilst they are

hot; serve with a curl of butter.

Dutch Poffertjes with ice cream and hot cherries

Ingredients

• 125 g our

• 125 g buckwheat our

• 1 egg

• 250 ml milk

• approx. 250 ml water

• 15 g fresh yeast (1 sachet of dry yeast)

• 50 g molten butter

• salt (when using butter without salt)

• (You can also use ordinary our instead of

buckwheat our; however, you will then miss a

little of the characteristic avour of Dutch

Poffertjes!)

• 1 jar seedless cherries in syrup (350 g)

• 1/2 dl red port

• 1 cinnamon stick

• 2 tablespoons binder

• 4 scoops ice cream

Preparation

Dissolve the yeast in 3 tablespoons of lukewarm

milk. Mix the our with the buckwheat our. Prepare

a smooth batter from the our, yeast, milk and water

(the batter should not run easily from the spoon, but

may not be too thick; adjust the quantity of water as

required). Stir the salt, molten butter and beaten egg

through the batter. The batter should be lukewarm.

Set the batter, covered with a moist tea towel, in a

warm place (next to a radiator, in the sun, or in an

oven at 50 °C) and allow it to rise for at least 30

minutes. Whilst the batter is rising allow the cherries

to drain in a sieve, catching the juice. Add the port

and cinnamon stick to the cherry sauce, and heat in

a sauce pan. Allow the sauce to simmer for about

15 minutes. Take the cinnamon stick out of the

sauce, and add the cherries. Sprinkle the binder into

the sauce, and stir whilst the sauce thickens.

Baking

Heat the Dutch Poffertjes Maker, and grease the in-

dentations with a little butter. Quickly pour a little atter

into each indentation. This will be easiest

when you use a squeezebottle with a reasonably-

sized opening, a gravy spoon, or a jug. Turn the

Dutch Poffertjes over using a fork or a shish kebab

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