Manual Silvercrest IAN 351033 SCM 1500 E5 (page 18 of 29) (English)

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18 - English

9. Recipes

TIP: Stack the finished crêpes on a suitable plate and keep warm in an oven at

50°C.

9.1. Basic recipe I for crêpes

Ingredients for 8–10 crêpes:

250 g flour

400 ml milk

100 ml water

1 pinch of salt

1 pinch of nutmeg

2 eggs (size M)

a little flavourless oil for the cooking plate

Preparation:

Sieve the flour into a bowl, then add all ingredients and combine to form a smooth bat-

ter. Leave to stand for at least 30–60 minutes.

Then stir the batter once more and check the consistency. The batter should be a slight-

ly thick liquid consistency.

Add a little lukewarm water if the batter is still too thick.

Grease the cooking plate before preparing each individual crêpe.

Cook the crêpes at heat level 3–4 as described in “8.2. Making crêpes” on page

16 for approx. 45–60 seconds per side. Reduce the heat level, if necessary, de-

pending on the desired degree of browning.

Top the crêpes to taste with marmalade, sugar or cinnamon or alternatively with

cheese, salmon or ham and fold together.

9.2. Basic recipe II for crêpes

Ingredients for 12 crêpes:

6 eggs

1 l milk

500 g flour

3 tbsp. cooking oil

Preparation:

Whisk the eggs and the milk together.

Add the flour and the oil and mix everything into a smooth batter.

Leave the batter to stand for about 1 hour.

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