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Silvercrest IAN 351033 SCM 1500 E5 Manual

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English -21
9.5. Vegan crêpes
Ingredients for approx. 8 crêpes:
250 g flour
30 g corn flour
500 ml soya milk
150 ml cold water
1 pinch
of
salt
30 g brown sugar
30 g vegetable oil (flavourless)
a little flavourless oil (e.g. sunflower oil) for the cooking plate
Preparation:
Dissolve the corn flour in cold water in a suitable container.
Sieve the flour into a bowl, then combine with the vegetable oil, sugar, salt, corn flour
and 100ml soya milk to make a thick batter. Stir in the remaining soya milk until the bat-
ter is smooth and leave to stand for at least 30 minutes.
Then stir the batter once more and check the consistency. The batter should be a slightly
thick liquid consistency. Thin with a little water, if necessary.
Grease the cooking plate before preparing each individual crêpe.
Cook the crêpes at heat level setting 3–4 as described in “8.2. Making crêpes” on page
16 for approx. 2 minutes on the first side. Cook the second side for approx. 1 minute.
Reduce the heat level, if necessary, depending on the desired degree of browning.
Top the crêpes to taste with marmalade, sugar or cinnamon and fold together.
… 21 …


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