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Quigg GT-CPM-02 Manual

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AT
Crêpe-Grundrezept
Dieses Grundrezept reicht für ca. 5 bis 6 Crêpes.
250 g Weizenmehl
50 g Butter
200 ml Milch
250 ml Wasser
2 Eier
1 Prise Salz
Crêpe mit Spinat, Schinken und Käse
Zutaten für 4 Portionen:
100 g Weizenmehl
4 Eier
30 g Butter, zerlassen
1 Prise Salz
6 EL Milch
1 Zehe Knoblauch
etwas Sojasauce
300 g frischen Spinat
etwas Sherry
4 Scheiben gekochter Schinken,
gewürfelt
4 Scheiben Käse, gewürfelt
1. Das Mehl mit Eiern, zerlassener
Butter, Salz und Milch zu einem
flüssigen Teig verrühren.
2. Etwa 30 Min. quellen lassen,
dann nochmals gut verrühren.
Evtl. mit 1-2 EL Mineralwasser
verdünnen.
3. Knoblauch in etwas Öl und Soja-
sauce anbraten. Wenn der
Knoblauch leicht braun ist,
frischen Spinat hinzugeben und
ein paar Mal wenden.
4. Mit ein bisschen Sherry ablö-
schen und circa 1 Minute in der
Pfanne lassen.
5. Eine kleine Teigkelle mit Teig
auf der Backplatte des Crêpes-
Makers mit dem Teigverteiler
kreisförmig verteilen.
6. Nach dem Wenden die fertige,
goldbraune Seite zur Hälfte mit
abgetropftem Spinat, Schinken
und Käse belegen und nach
Belieben erwärmen.
7. Nun den Crêpe falten (vierteln)
und anrichten.
Crepe Maker E46046 Nord.book Seite 11 Mittwoch, 12. Juni 2013 8:12 08
… 11 …


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