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20 FRBE
SDW 1200 B2
Gaufres au pavot
Pour env. 8 gaufres
160 g de beurre mou
130 g de sucre
3 œufs
100 g de préparation au pavot (prête à l’emploi)
200 g de farine
5 g de levure chimique
Fermer et faire chauffer le gaufrier.
Fouetter le beurre avec le sucre, les œufs et la
préparation au pavot pour obtenir un mélange
mousseux, ajouter ensuite la farine et la levure
chimique.
Verser respectivement 2 cuillères à soupe de pâte
env. au milieu de la surface de cuisson inférieure
et fermer le gaufrier. Faire cuire chaque gaufre
pendant env. 3 minutes.
Poser ensuite les gaufres cuites sur une grille.
Gaufres à la tomate
Pour env. 8 gaufres
5 œufs
100 g de beurre mou
1 c. à café de sel
8 c. à soupe de petit lait
150 g de farine
100 g de tomates séchées, marinées dans l’huile
3 tiges de basilic
Fermer et faire chauffer le gaufrier.
Séparer d’abord les blancs des jaunes. Battre
ensuite les blancs en neige. Mélanger les jaunes
d’œufs avec le beurre et le sel pour obtenir un
mélange mousseux. Ajouter le petit lait et la farine.
Égoutter les tomates et les couper en petits morceaux.
Laver le basilic et le secouer pour le sécher.
Retirer les feuilles et les couper en petits morceaux.
Incorporer les tomates et le basilic à la pâte,
incorporer ensuite les blancs en neige. Remuer la
pâte de temps en temps afin que les morceaux de
tomates soient uniformément répartis.
Verser respectivement 2 cuillères à soupe de pâte
env. au milieu de la surface de cuisson inférieure
et fermer le gaufrier. Faire cuire chaque gaufre
pendant env. 4 minutes.
Poser ensuite les gaufres cuites sur une grille.
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