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Rezept für Teig:
250 gr. Mehl
4 Eier
50 gr. geschmolzene Butter
500 ml Milch (oder 250 ml Milch + 250 ml Sprudel)
Salz
Aroma (z.B. Rum)
Vanillezucker
Der Crepes-Teig benötigt wenig Mehl und viel Flüssigkeit. Die Milch mit den Eiern
und dem Mehl gut verrühren. Die flüssige Butter und evtl. das kohlensäurehaltige
Wasser unterrühren und den Teig mindestens 30 Minuten quellen lassen.
Der Crepes-Teig muss schnell und dünn auf der heißen Platte mit dem nassen Aus-
ziehholz verteilt werden.
Zubereitung von Crêpes
Ölen Sie die Platte mit einem Pinsel leicht ein.
Geben Sie eine kleine Menge Teig auf die Platte und verteilen Sie diesen gleichmäßig
mit dem Ausziehholz mit einer Drehbewegung auf der Platte.
Wenn der Teig auf die Platte kommt, kann es wegen der Temperaturunterschiede zu
Knackgeräuschen kommen, was aber völlig unbedenklich ist.
Lassen Sie den Crêpes so lange backen, bis die Oberfläche nicht mehr flüssig ist. Lö-
sen Sie mit dem Wender den Crepes von der Platte und wenden Sie diesen.
Kurz fertig backen.
6


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