Bedienungsanleitung Unold 48126 (Seite 15 von 56) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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VARiAtionS on thE BASiC RECiPES

Crêpes made of wheat flour are traditionally used

for sweet crêpes. You can vary the batter as

follows:

Add lemon or orange zests 

Add the pulp of a vanilla pod 

Season with cinnamon or anise 

Add one tablespoon of finely grated nuts, 

walnuts or almonds

Add 1 tablespoon of fine coconut flakes 

Add 1 tablespoon of rum or orange liquor 

Add finely chopped peppermint or thyme 

leafs

Galettes made of buckwheat flour are used for

savoury servings. Of course batter made with

wheat flour can be used for savoury crêpes as

well, just leave out th sugar.

Add 1 tablespoon of finely ground dried 

porcini mushrooms

Add 1 tablespoon of finely chopped 

herbs

Replace 1 tablespoon of butter with par- 

mesan cheese

Add spices such as nutmeg, juniper etc. 

Replace half of the milk with strong 

coffee with grounds

BASiC RECiPE foR PEoPlE SuffERing fRoM DiABEtES AnD glutEn AllERgy

Basic recipe for approx. 15 glutenfree crêpes

1 egg (small)

1 tblsp sugar = 30 g

1 tblsp melted butter = 30 g

100 g glutenfree flour mix for pastry

150 ml low-fat milk (1,5%)

1 pinch of salt

Tip:

Prepare the batter for savoury crêpes without

sugar.

Prepare a batter of the above ingredients with

a mixer or a hand blender. Do not stir too long

to avoid holes in the crêpes later on. Put the

batter for 15 minutes into the refrigerator to let

the flour soak. The batter should be quite liquid

(like condensed milk). The thinner the batter

the more tender the crêpes.

Please note:

Some glutenless flour mixtures soak strongly.

If the batter becomes too viscous, please add

about 50 ml water or lowfat milk.

If you are suffering from diabetes or allergies, in particular multiple allergies, you should first

consult your doctor with regard to the allowed ingredients for the preparation of crêpes.

People suffering from diabetes can use the above basic recipe but should replace the sugar by the

respective quantity of dietetic sugar.

RECiPES

Crêpes Suzette

100 g butter, 100 g sugar, juice of ½ orange,

1 small glass of Curaçao

Prepare crêpes according to the basis recipe,

reduce the milk and add the orange juice and a

dash of Curaçao.

Caramelize butter and sugar in a flambing pan

and add some orange juice.

Fold the crêpes twice, put them into the pan,

pour the orange liquor over the crêpes, and

flambé it with rum.

Crêpes Gourmet

5 chicken livers, 200 g calf sweetbread, 40 g

butter, salt and pepper, some white wine

For the béchamel sauce:

50 g butter, 50 g flour, 1/2 l milk, salt, pepper,

nutmeg

Cut the calf sweetbread into thin slices and

steam it in the butter.

Add the chopped chicken liver.

Steam for a few minutes, than season and add

the white wine.

For the sauce melt the butter, add the flour to

the butter. Stir constantly and add the milk.

Cook for about 5 min.

Season the sauce and add half of it to the

filling.

Prepare crêpes from a savoury batter.

Put the filling on the crêpes and roll them.

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Unold 48126 Seite 15

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