Gastroback 44005 Design Crêpe Maker Pro User Manual

Page 15

panCakeS

Ingredients: For 24 pancakes
1

cup all-purpose flour (220 g)

2 eggs

1 tbsp sugar

1 tsp yeast

cup low-fat milk (40 cl)

To make the batter:

Preparation time: 5 min.

Resting time: 30 min.
Mix the flour, eggs, sugar and yeast (diluted

in a Tablespoon of warm water) in a mixing

bowl. Gradually add the milk and leave to

rest for 30 min.
Cooking: Thermostat 6
Lightly grease the griddle with a cotton cloth

moistened with oil. Pour half a ladle of batter

and spread with the base of the ladle until

you have formed a pancake approximately 5

in (12 cm) in diameter. You can spread a se-

cond pancake on the griddle. Leave to cook

until the batter is set (about 30 seconds). Flip

with the spatula and cook for 30 seconds.
Pancakes are served at breakfast and spread

with honey, apricot and cherry jam. Deco-

rate with slices of apple, segments of manda-

rin and roasted split almonds.
Suggestions for fillings: You can serve

your pancakes with maple syrup, chocolate,

butter, sugar, fresh fruit, grated coconut.

CreSpelle

Ingredients: For 12 crespelle
1

cup all-purpose flour (220 g)

5 eggs

1 tbsp olive oil

pinch

of salt

1 tsp

chopped fresh herbs such as

oregano, basil and parsley

cup low-fat milk (400 ml)

To make the batter:

Preparation time: 5 min.

Resting time: 30 min.

Mix the flour, eggs, oil, salt, herbs and half of

the milk in a bowl. Then gradually mix in the

rest of the milk. Leave to rest for 30 minutes.
Cooking: Thermostat 5-6
Pour a ladle full of batter onto the griddle and

gently spread with the base of the ladle until

you have formed a crespella about 8 in (20

cm) in diameter. As soon as the batter is set,

flip the crespella with the spatula and leave

to cook for 30 seconds on the other side.
Crespelle with mozzarella cheese and chori-

zo spicy sausage
For one crespella : Melt together 4 ounces

each of mozzarella cheese and cooked cho-

rizo. Spread this filling over a crespella. Fold

the two sides towards the middle so that part

of the filling can be seen. Decorate with chi-

ves and cherry tomatoes.
Suggestions for fillings: Use the follow-

ing ingredients to fill your crespelle to suit

your taste:

– Salami, minced beef or veal, bre-

ast of chicken, Parma ham

– Sorrel, tomato sauce, mushrooms

– Ricotta, Parmesan

– Basil, chopped hazelnuts, olives.

palaTSCHInken

Ingredients: For 10 - 12 palatschinken
2 cups all-purpose flour (260 g)

eggs, separated

1 tbsp sugar

pinch

of salt

2 cups low-fat milk (500 ml)

2 tbsp melted unsalted butter (30 g)
To make the batter:

Preparation time: 15 min.

Resting time: 30 min.
Put the flour, 5 egg yolks, sugar and salt into

a mixing bowl and mix. Gradually add the

milk to obtain a smooth, lump-free batter.

Whip 4 egg whites until they are stiff and

carefully mix them into the batter. Leave to

rest for 30 minutes. Before cooking, add the

cooled melted butter.