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9.3. Rezept für süße Crêpes
Zutaten für 8-10 Crêpes:
250 g Mehl
100 g Zucker
400 ml Milch
100 ml Wasser
1 Prise Salz
1 Pk. Vanillezucker
2 Ei(er) (Größe M)
etwas geschmacksneutrales Öl für die Backplatte
Zubereitung:
Mehl in eine Schüssel sieben, anschließend mit allen Zutaten zu einem glatten Teig ver-
rühren und mindestens 30-60 Minuten quellen lassen.
Rühren Sie den Teig danach noch einmal durch und prüfen Sie die Konsistenz. Der Teig
sollte nun eine leicht dickflüssige Konsistenz haben.
Geben Sie etwas lauwarmes Wasser nach, falls der Teig noch zu dickflüssig ist.
Fetten Sie die Backplatte vor der Zubereitung jedes einzelnen Crêpes ein.
Backen Sie die Crêpes bei eingestellter Heizstufe 34 wie unter „8.2. Crêpes backen“
auf Seite 87 beschrieben für ca. 45-60 Sekunden pro Seite.Verringern Sie ggf. die
Heizstufe je nach gewünschtem Bräunungsgrad.
Crêpes nach Geschmack mit Marmelade, Zucker oder Zimt bestreuen und zusammenklap-
pen.
9.4. Crêpes Suzette
Zutaten für ca. 8 Crêpes:
Teig
200 g Mehl
12 EL Milch
2 Prisen Salz
120 g Butter, zerlassen
8 Eier (Größe M)
2 EL Puderzucker
2 EL Rum
etwas geschmacksneutrales Öl für die Backplatte
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