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42 - Français
9.2. Recette de base II de la pâte à crêpes
Ingrédients pour 12crêpes:
6 œufs
1 l de lait
500 g de farine
3CS d’huile (huile de cuisson)
Préparation:
Mélangez les œufs et le lait.
Ajoutez la farine et l’huile et mélangez le tout pour former une pâte lisse.
Laissez ensuite reposer la pâte pendant une heure.
9.3. Recette de pâte à crêpes sucrées
Ingrédients pour 8 à 10crêpes:
250g de farine
100g de sucre
400ml de lait
100ml d’eau
1pincée de sel
1sachet de sucre vanillé
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 côté en réglant la tempé-
rature au niveau 34 comme décrit au paragraphe «8.2. Cuisson des crêpes» à la
page 39. Réduire si nécessaire la température de cuisson en fonction du brunisse-
ment souhaité.
Garnir les crêpes selon les goûts avec de la confiture, du sucre ou de la cannelle, et les
replier.
20


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