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Pâte à gaufres
250 g de farine
400 ml de lait
75 g de sucre semoule
75 g de beurre
1 sachet de levure chimique
3 œufs
2 pincées de sel
12 gaufres
Pour les crêpes
1. Dans la cuve munie du couteau métal et du Blender
m
ix, mettez la farine, les œufs,
l’huile et le sel.
2. Mettez en marche 20 secondes. Ajoutez le lait petit à petit par l’ouverture.
Laissez tourner environ 2 minutes.
3. Laissez reposer la pâte au réfrigérateur 1 heure minimum.
4. Préchauffez votre crêpière. Versez une petite quantité de pâte et répartissez-la. Laissez
cuire environ 2 minutes de chaque côté.
Astuce du chef : pour des crêpes plus
légères, vous pouvez remplacer 100 ml de
lait par de la bière.
Pour les gaufres
1. Dans la cuve munie du couteau métal et
du Blender
m
ix, mettez la farine, le sucre, le
beurre coupé en morceaux, le lait, les oeufs
et le sel.
2. Mettez en marche 1 minute et versez la
levure par l’ouverture.
3. Laissez tourner 2 minutes jusqu’à obtenir
une pâte souple.
4. Laissez reposer la pâte au réfrigérateur 1
heure minimum.
5. Versez une petite quantité de pâte dans
votre gaufrier. Pour la cuisson, reportez-
vous à la notice de votre appareil.
Astuce du chef : délicieux avec de la crème
fouettée (recette p. 109).
Goûter d’enfants
Préparation : 10 min Repos : 1 h Cuisson : 5 min Matériel : crêpière, gaufrier
Pâte à crêpes
250 g de farine
600 ml de lait
3 œufs
1 c.s. d’huile
1 pincée de sel
10-12 crêpes
DESSERTS
101


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