Gastroback 44005 Design Crêpe Maker Pro User Manual

Page 19

pIkeleTS

Ingredients: For 24 pikelets
1 ½ cup all-purpose flour (200 g)

2 tsp

sugar

1 tsp

active dry yeast

1 tbsp warm water (110 °)

2 eggs

¾ cup milk (180 ml)

2 tbsp melted unsalted butter (30g)

pinch

of salt

To make the batter:

Preparation time: 6 min.

Resting time: 30 min.
Mix together the flour and sugar. Dilute the

yeast in a Tablespoon of warm water. Mix

the eggs, milk, melted butter, salt and diluted

yeast in a mixing bowl. Gradually add this

mixture to the flour and sugar, mixture until

you obtain a smooth batter. Leave to rise for

30 min.
Cooking: Thermostat 5
Lightly grease the griddle with a cotton cloth

moistened with oil. Pour ½ ladle full of batter

onto the griddle to make a pikelet 3 in (7

cm) in diameter. You can make 2 pikelets at

a time. Wait until the batter sets about 45

seconds before turning them over with the

spatula. Leave to cook for 1 min. on the other

side. Serve hot with apricot, strawberry or

cherry jam and accompany with mandarin

or orange segments.
Suggestions for fillings: Spread the pi-

kelets with butter, chocolate, lemon juice,

maple syrup, honey, or pieces of fresh fruit.

poTaTo buCkwHeaT galeTTeS

Ingredients: For 20 potato buckwheat ga-

lettes
¾ lb.

russet potatoes (300 g) peeled and

cubed

1 small yellow onion, peeled and quartered

1 ¾ cup + 2 tbsp buckwheat flour (240 g)

2 eggs

1 tsp

salt, or more to taste

½ cup water (120 ml)

2 ½ cup low-fat milk (600 ml)

Freshly ground pepper, to taste
To make the batter:

Preparation time: 30 min. including cooking

time for the potatoes
In ½ gallon water, boil the peeled potatoes

and onion until a fork can be easily inserted.

In a mixing bowl, mix the flour, eggs, salt,

pepper, water and milk so as to obtain a

smooth batter. Mash the cooked potatoes

and onion. Add this mixture to the batter.
Cooking: Thermostat 6
Fill the ladle and pour the batter onto the gri-

ddle so as to form a galette approximately 5

in (12 cm) in diameter. You can make 3 ga-

lettes at a time on the griddle. Leave the first

side to cook until the batter is set (approx.

1 min.). Flip with the spatula and cook 45

seconds on the other side.
potato galettes with hot preserved

gizzards: Place 3 potato galettes on a plate

garnished with lettuce leaves. Put slices of to-

mato and chopped walnuts on the galettes.

Season with vinaigrette dressing. In a frying

pan, brown some slices of gizzard and then

spread them on the galettes.
Suggestions for fillings:

Goat cheese,

ratatouille.