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Silvercrest IAN 351033 SCM 1500 E5 Manual

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English -19
9.3. Recipe for sweet crêpes
Ingredients for 8–10 crêpes:
250 g flour
100 g sugar
400 ml milk
100 ml water
1 pinch
of
salt
1 pack vanilla sugar
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 and fold together.
9.4. Crêpe Suzette
Ingredients for approx. 8 crêpes:
Batter
200 g flour
12 tbsp. milk
2
pinch-
es of
salt
120 g butter, melted
8 eggs (size M)
2 tbsp. icing sugar
2 tbsp. rum
a little flavourless oil for the cooking plate
… 19 …


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