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Consigli e ricette
Consigli e ricette
Influisce sulla doratura della crêpe l’impostazione della temperatura e il tempo di
cottura. Sperimentare con le diverse impostazioni e tempi di cottura, per ottenere
il risultato preferito.
Le crêpes possono essere gustate dolci o salate:
Dolci: farcire le crêpes ad esempio con zucchero, marmellata,
crema di nocciole o panna.
Salate: farcire le crêpes ad esempio con funghi e cipolle soffritti,
striscioline di prosciutto, formaggio grattugiato e/o erbe.
Se l’impasto è troppo liquido o grasso, consigliamo di aggiungere un po’ di farina.
In caso di impasto troppo denso consigliamo di aggiungere un po’ di acqua mine-
rale o latte.
I quantitativi indicati nelle ricette proposte sono da considerarsi valori indicativi, è
possibile adattare le quantità con le giuste proporzioni, a seconda delle esigenze.
Ricetta base dell’impasto per crêpe (dose per 7-8 crêpe)
Ingredienti: Quantità:
Farina di frumento 250 g
Burro (fuso) 50 g
Latte 200 ml
Acqua 250 ml
Uova 2
Sale 1 presa
Preparazione:
Mescolare farina, sale, uova e latte. Di tanto in tanto aggiungere acqua e burro fuso.
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