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Unold 48126 Manual

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14
ClEAning AnD MAintEnAnCE
Before cleaing unplug the appliance and let it 1.
cool down.
Do not immerse the appliance in water or 2.
any other liquid.
Wipe the baking plate and housing with a 3.
damp cloth.
The ceramic plate can be cleaned in warm 4.
soapy water or in the dishwasher.
tiPS foR uSing thE CRÊPES MAKER
Crêpes are delicious, hot or cold, with sweet 1.
or savoury filling.
The baked crêpes can be folded, rolled or 2.
arranged as long as they are hot.
Crêpes rolls with cream cheese and fresh 3.
herbs are a delicious salad decoration. Cut
crêpes rolls into ½ cm thick slices and
distribute them on top of the salad.
You may use all types of mayonnaise or 4.
pastes to fill the crêpes, e.g. pesto.
Bind young chopped spinach with an egg 5.
and distribute the spinach on the crêpe. Roll
the crêpes quite firmly and cut them into
1 cm thick slices – delicious in a broth.
Crêpes cakes are an extraordinary dessert! 6.
Layer alternating crêpes, clotted cream,
sliced almonds, and slices strawberries,
until the cake is approx. 7 cm high. The
last layer should be a crêpe. Dust the cake
with icing sugar and decorate it with clotted
cream and strawberries.
Savoury crêpes cakes can be made with 7.
cream horseradish and smoked salmon, or
with cream cheese, peppers and radish.
Crêpes cakes are the ultimate eyecatcher on
a cold buffet
BASiC RECiPE
Crêpes
for approx. 20 crêpes
250 g flour
250 ml milk (0.3 or 1.5 % fat)
2½ tablespoons of melted butter
3 eggs (small)
sugar or salt depending on your taste and on
the filling
Prepare a batter of the above ingredients with a
mixer or a hand blender and put the batter for
30 minutes into the refrigerator to let the flour
soak.
Galettes
for approx. 20 crêpes
250 g buckwheat
250 ml milk (0,3 of 1,5 %)
2½ EL melted butter
3 eggs (small)
1 pinch of salt
Prepare a batter of the above ingredients with a
mixer or a hand blender and put the batter for
30 minutes into the refrigerator to let the flour
soak.
Sprinkle orange liquor on the crêpes, roll
them and dust them with icing sugar.
Spread jam on the crêpes, roll them and
dust them with icing sugar.
Spread chocolate-nut cream on the
crêpes, roll them and dust them with
powder sugar.
Form cornets and fill them with them with
fruit and whipped cream.
Fill cornets with ice cream and hot
chocolate sauce.
Spread orange marmalade on the crêpes,
add tangerines and serve with vanilla
sauce.
Fill with asparagus and herb mayonnaise.
Fill crêpe cornets with ragout fin.
Cut crêpes into fine strips and use them
as soup garnish.
Spread grated cheese on the crêpe while
it is still on the crêpes maker (do not
turn), and let the cheese melt
Serve with ham or salami
Fill with mashed tomato seasoned with
salt, pepper, and fine herb
Simple fillings for crêpes and galettes
… 14 …


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