Recipes – Gastroback 44005 Design Crêpe Maker Pro User Manual

Page 13

REciPEs

Savoury buCkwHeaT galeTTeS

Ingredients: for 20 galettes
1 cup buckwheat flour (112 g)

1 ¼

cup all-purpose flour (165 g)

1 tsp

salt

1 tbsp sugar (10 g)

1 egg

1 cup water (250 ml)

cup low-fat milk (320 ml)

To make the batter:

Preparation time: 10 min.
In a large mixing bowl, combine the buck-

wheat flour, the all-purpose flour, the salt, the

sugar and stir to mix well. In a medium mi-

xing bowl, whisk together the egg, the water

and the milk. Make a well in the center f the

dry ingredients, pour half of the liquid mix-

ture into the well and whisk until the batter

is smooth and lump-free. Add the remaining

liquid and stir until smooth.
Cooking: Thermostat 5
To spread the galettes, refer to the advice

for using the spreader in the crepe maker’s

instruction leaflet. Between cooking each ga-

lette, grease the griddle with a cotton cloth

moistened with oil. Pour a ladle of batter into

the spreader and perform two full clockwise

rotations in order to spread all the batter. Lea-

ve to cook for 10-15 seconds before flipping

it over. Let it cook for no more than 5-10 se-

conds. Flip back over add fillings, fold and

remove from griddle.
Egg - ham - cheese galette: With the

crepe on the griddle, break an egg onto the

galette and spread the white evenly using the

spatula, sprinkle with grated cheese and add

half a slice of ham cut into thin slices. Fold

the edges of the galette to form a hexagon.
Suggestions for fillings:

Mushrooms, tomatoes with garlic and pars-

ley, scallops.

SweeT CrêpeS

Ingredients: for 15 crêpes

cup sugar (70 g), or less, if desired

1 tbsp buckwheat flour (10 g)

1 tbsp canola oil or melted unsalted butter

cup water (80 ml)

1 tsp

salt

1 tsp

vanilla extract

2 eggs

1 ¾ cup all-purpose flour (200 g)

2 ¼ cups low-fat milk (540 ml)
To make the batter:

Preparation time: 10 min.
In a bowl mix together the sugar, buckwheat

flour, melted unsalted butter or canola oil,

water, salt, vanilla extract and the eggs. Al-

ternate adding the all-purpose flour and the

low-fat milk, mixing well after each addition.
Cooking: Thermostat 5
To spread the crêpes, refer to the advice for

using the spreader in the pancake maker’s

instruction leaflet. Between cooking each

crêpe, lightly grease the griddle with a cot-

ton cloth moistened with oil. Pour a ladle of

batter into the spreader and perform one full

rotation in order to spread all the batter. If

any is left you can rotate a second time. Lea-

ve to cook for 15 seconds, remove with the

spatula, place on a plate and fill the crêpe.
Strawberry and kiwi crêpe: Spread

strawberry jam over the crêpe and then

place a few pieces of kiwi on it. Decorate

with whipped cream and split almonds.
Suggestions for fillings: Any sweet

fillings such as : sugar, jams or jellies, ice

cream or sorbet, chocolate, fruit, lemon juice,

honey.
Decoration: mint leaves, grated coconut,

crystallized fruit, etc.
»Crêpes flambées«: heat the alcohol you

have chosen, pour over the crêpe and set

light. (Rum, Brandy, Cointreau, etc.)