Bedienungsanleitung Unold 48126 (Seite 14 von 56) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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ClEAning AnD MAintEnAnCE

Before cleaing unplug the appliance and let it 1.

cool down.

Do not immerse the appliance in water or 2.

any other liquid.

Wipe the baking plate and housing with a 3.

damp cloth.

The ceramic plate can be cleaned in warm 4.

soapy water or in the dishwasher.

tiPS foR uSing thE CRÊPES MAKER

Crêpes are delicious, hot or cold, with sweet 1.

or savoury filling.

The baked crêpes can be folded, rolled or 2.

arranged as long as they are hot.

Crêpes rolls with cream cheese and fresh 3.

herbs are a delicious salad decoration. Cut

crêpes rolls into ½ cm thick slices and

distribute them on top of the salad.

You may use all types of mayonnaise or 4.

pastes to fill the crêpes, e.g. pesto.

Bind young chopped spinach with an egg 5.

and distribute the spinach on the crêpe. Roll

the crêpes quite firmly and cut them into

1 cm thick slices – delicious in a broth.

Crêpes cakes are an extraordinary dessert! 6.

Layer alternating crêpes, clotted cream,

sliced almonds, and slices strawberries,

until the cake is approx. 7 cm high. The

last layer should be a crêpe. Dust the cake

with icing sugar and decorate it with clotted

cream and strawberries.

Savoury crêpes cakes can be made with 7.

cream horseradish and smoked salmon, or

with cream cheese, peppers and radish.

Crêpes cakes are the ultimate eyecatcher on

a cold buffet

BASiC RECiPE

Crêpes

for approx. 20 crêpes

250 g flour

250 ml milk (0.3 or 1.5 % fat)

2½ tablespoons of melted butter

3 eggs (small)

sugar or salt depending on your taste and on

the filling

Prepare a batter of the above ingredients with a

mixer or a hand blender and put the batter for

30 minutes into the refrigerator to let the flour

soak.

Galettes

for approx. 20 crêpes

250 g buckwheat

250 ml milk (0,3 of 1,5 %)

2½ EL melted butter

3 eggs (small)

1 pinch of salt

Prepare a batter of the above ingredients with a

mixer or a hand blender and put the batter for

30 minutes into the refrigerator to let the flour

soak.

Sprinkle orange liquor on the crêpes, roll 

them and dust them with icing sugar.

Spread jam on the crêpes, roll them and 

dust them with icing sugar.

Spread chocolate-nut cream on the 

crêpes, roll them and dust them with

powder sugar.

Form cornets and fill them with them with 

fruit and whipped cream.

Fill cornets with ice cream and hot 

chocolate sauce.

Spread orange marmalade on the crêpes, 

add tangerines and serve with vanilla

sauce.

Fill with asparagus and herb mayonnaise. 

Fill crêpe cornets with ragout fin. 

Cut crêpes into fine strips and use them 

as soup garnish.

Spread grated cheese on the crêpe while 

it is still on the crêpes maker (do not

turn), and let the cheese melt

Serve with ham or salami 

Fill with mashed tomato seasoned with 

salt, pepper, and fine herb

Simple fillings for crêpes and galettes

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Unold 48126 Seite 14

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