Gastroback 44005 Design Crêpe Maker Pro User Manual

Page 18

banH Xeo

Ingredients: for 8 Banh xèo
¾ cup + 2 Tablespoons rice flour (100 g)

cup all-purpose flour (45 g)

1 egg

pinch

of salt

3 tbsp coconut (25 g) unsweetened

1 tsp

potato flour

½ tsp ground cumin

1 tsp

vegetable oil

¾ cup water (20 cl)

finely chopped chives
To make the batter:

Preparation time: 15 min.

Resting time: 1 hour.
Place the 2 types of flour, egg, salt, coconut,

potato flour, cumin and oil in a bowl. Mix

while gradually adding the water so as to

obtain a semi-liquid batter. Add the chopped

chives. Cover with a cloth and leave to rise

for an hour.
Cooking: Thermostat 3
Pour a ladle of batter onto the griddle. Ra-

pidly spread with the rake so as to obtain a

thin pancake about 9 in (22 cm) in diameter.

Leave to cook for 30 seconds on each side.
Prepare a mixture of sliced onions, bean

sprouts, shelled prawns and pork cut in thin

strips. Brown this filling in a frying pan and

spread it on one half of the Banh xèo. Fold in

two like a turnover and garnish with a few let-

tuce leaves. Accompany with soy sauce and

decorate with chives and a slice of lemon.
Suggestions for fillings
With the same preparation you can make

sweet pancakes by replacing the salt with

sugar, and filling with grated coconut and

lemon.

okonomIyakI

Ingredients:: for 6 Okonomiyaki
Okonomiyaki :

2 cups all-purpose flour (260 g)

1 egg

cups water (400 ml)

Filling :

8 oz

diced bacon (220 g)

4 oz

leeks, white parts only, cut lenght-

wise into thin strips (100 g)

3 oz

cabbage cut lengthwise into thin

strips (80 g)

3 oz

peeled and deveined shrimps or

prawns (80 g), diced

To make the batter: Preparation time :

15 min.
Brown the bacon pieces in a frying pan. Re-

move and drain on a paper towel. In a bowl,

mix the thinly sliced leek and cabbage with

the prawns and bacon pieces. Divide this fil-

ling into 6 equal parts. In a separate bowl,

mix the flour and egg. Gradually add the wa-

ter so as to obtain a runny batter.
Cooking: Thermostat 4
Pour ¾ of a ladle of batter onto the griddle

and spread with the rake to form an okono-

miyaki 8 in (20 cm) in diameter. Immedia-

tely spread one part of the filling onto the

still liquid pancake. Then spread a ladle full

of batter all over the filling to fix it in place.

Leave to cook for 2 min., then turn over with

the spatula and cook 1 ¼ mins. on the other

side, pressing the okonomiyaki with the spa-

tula. The okonomiyaki is served sprinkled

with soy sauce.
Suggestions for fillings:

Okonomiyakis

can be prepared with all kinds of raw vege-

tables, meat and fish cut into thin strips.