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Rund um den Crêpe
18 KUNDENDIENST
gt-support@zeitlos-vertrieb.de CH 00800 / 093 485 67
CH
Crêpe mit Spinat, Schinken und Käse
Zutaten für 4 Portionen:
100 g Weizenmehl
4 Eier
30 g zerlassene Butter
1 Prise Salz
6 EL Milch
1 Knoblauchzehe
etwas Speiseöl
etwas Sojasauce
300 g frischer Spinat
etwas Sherry
4 Scheiben gekochter Schinken,
gewürfelt
4 Scheiben Käse, gewürfelt
So gehen Sie vor:
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
Sojasauce anbraten. Wenn der
Knob- lauch leicht braun ist, frischen
Spinat hinzugeben und ein paar Mal
wenden.
4. Mit ein bisschen Sherry ablöschen
und 1 Min. in der Pfanne lassen.
5. Eine kleine Teigkelle mit Teig auf
der Backplatte des Crêpe-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.
18


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