Manual Silvercrest IAN 351033 SCM 1500 E5 (page 19 of 77) (German, Dutch, Danish, French)

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• Humidifiez le râteau à crêpes (9) pour faciliter l’étalement de la pâte. Trempez pour

cela le râteau à crêpes (9) après chaque utilisation dans un récipient rempli d’eau

chaude.

9. Recettes

CONSEIL: Gardez au chaud les crêpes cuites empilées sur une assiette adaptée

dans le four préchauffé à 50°C.

9.1. Recette de base I de la pâte à crêpes

Ingrédients pour 8 à 10crêpes:

250g de farine

400ml de lait

100ml d’eau

1pincée de sel

1pincée de noix de muscade

2 œufs (calibre moyen)

Huile neutre pour graisser la plaque de cuisson

Préparation:

Verser la farine dans un saladier, puis ajouter tour à tour tous les ingrédients et mélan-

ger de manière à obtenir une pâte lisse et homogène. Laisser reposer au moins 30 à

60minutes.

Mélanger une nouvelle fois la pâte et vérifier la consistance. La pâte doit présenter une

consistance liquide légèrement épaisse.

Si la pâte est trop épaisse, ajouter un peu d’eau tiède.

Graisser la plaque de cuisson avant chaque cuisson de crêpe.

Cuire les crêpes environ 45 à 60secondes de chaque côté en réglant la tempéra-

ture au niveau 3–4 comme décrit au paragraphe «8.2. Cuisson des crêpes» à la page

39. Réduire si nécessaire la température de cuisson en fonction du brunissement

souhaité.

Garnir les crêpes selon les goûts de confiture, de sucre ou de cannelle, voire de fro-

mage, de saumon ou de jambon, puis les replier.

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Silvercrest IAN 351033 SCM 1500 E5 Manual

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