Gastroback 44005 Design Crêpe Maker Pro User Manual

Page 14

blInIS

Ingredients: for 80 mini-blinis or 40 blinis
2

cups all-purpose flour (350 g)

¾ cup buckwheat flour (85 g)

eggs, separated

2 tsp

active dry yeast

2 tbsp warm water

½ tsp salt

pinch sugar

¾ cups low-fat milk (900 ml), warmed

to 110°

2 tbsp melted unsalted butter
To make the batter:

Preparation time: 20 min.

Resting time: 2 hours
Place the two types of flour, egg yolks, the

yeast (diluted in 2 tbsp of warm water), salt

and sugar in a mixing bowl. Gradually add

3 cups (750 ml) of the warmed milk and the

melted butter to obtain a smooth batter. Lea-

ve to rise in a double-boiler pan and cover

with a tea cloth for an hour ; it should double

in volume. Add the remaining ¾ cup of milk

and egg whites beaten to stiff peak. Carefully

mix then leave to rise for another hour.
Cooking: Thermostat 6-7
Lightly grease the griddle with a cotton cloth

moistened with oil. Pour

of a ladle of bat-

ter on the griddle. You can make 8 mini-blinis

at a time. Cook for one minute on each side;

the blinis should swell as then cook.
Seafood blinis: Serve with pre-dinner

drinks, garnished with smoked salmon, sal-

mon roe and sour cream. Decorate with le-

mon and dill.
Suggestions for fillings: Spread with

melted butter, fresh double cream, all kinds

of smoked fish, shellfish spreads, caviar, pot-

ted meats.

TorTIllaS

Ingredients: For 8 tortillas
1 ½ cup all-purpose flour (200 g)

1 ½ cup fine corn meal (150 g)

¾ cup + 1 tbsp water (20 cl)

1 egg white

pinch of salt
To make the batter: Preparation time :

15 min.
In a mixing bowl, mix by hand the flour, corn

meal, water, egg white and salt until you can

form a soft ball. Separate this into 8 equal

parts. Prepare a well-floured work surface.

Using a rolling pin, roll out each part to make

a pancake of about 5” (12 cm) in diameter

and

” (2 mm) thick. To prevent the dough

from sticking to the rolling pin, you can roll it

between two sheets of plastic.
Cooking: Thermostat 5
Place four tortillas on the griddle and leave to

cook for approximately 1 min. on each side.

Keep the tortillas in a cloth so they remain

soft and easy to fold.
For 8 Tacos (Filled tortillas): Brown 12

oz (330 g) of minced beef in a frying pan

and season with taco sauce to taste. Leave to

cook over gentle heat for 10 min. Reheat the

tortillas in a medium hot oven for 2 to 3 min.

Place lettuce leaves on the tortillas, then the

minced beef. Add strips of cheese, slices of

tomato and additional taco sauce or salsa.

Decorate with a few slices of olive. To serve,

fold them to form a shell.
Suggestions for fillings: Tacos can be

filled with breast of chicken, shelled prawns,

hard-boiled eggs in slices, kidney beans,

avocado, onion, sweet corn, capers, chili

peppers, sour cream.