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Unold 48126 Manual

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15
VARiAtionS on thE BASiC RECiPES
Crêpes made of wheat flour are traditionally used
for sweet crêpes. You can vary the batter as
follows:
Add lemon or orange zests
Add the pulp of a vanilla pod
Season with cinnamon or anise
Add one tablespoon of finely grated nuts,
walnuts or almonds
Add 1 tablespoon of fine coconut flakes
Add 1 tablespoon of rum or orange liquor
Add finely chopped peppermint or thyme
leafs
Galettes made of buckwheat flour are used for
savoury servings. Of course batter made with
wheat flour can be used for savoury crêpes as
well, just leave out th sugar.
Add 1 tablespoon of finely ground dried
porcini mushrooms
Add 1 tablespoon of finely chopped
herbs
Replace 1 tablespoon of butter with par-
mesan cheese
Add spices such as nutmeg, juniper etc.
Replace half of the milk with strong
coffee with grounds
BASiC RECiPE foR PEoPlE SuffERing fRoM DiABEtES AnD glutEn AllERgy
Basic recipe for approx. 15 glutenfree crêpes
1 egg (small)
1 tblsp sugar = 30 g
1 tblsp melted butter = 30 g
100 g glutenfree flour mix for pastry
150 ml low-fat milk (1,5%)
1 pinch of salt
Tip:
Prepare the batter for savoury crêpes without
sugar.
Prepare a batter of the above ingredients with
a mixer or a hand blender. Do not stir too long
to avoid holes in the crêpes later on. Put the
batter for 15 minutes into the refrigerator to let
the flour soak. The batter should be quite liquid
(like condensed milk). The thinner the batter
the more tender the crêpes.
Please note:
Some glutenless flour mixtures soak strongly.
If the batter becomes too viscous, please add
about 50 ml water or lowfat milk.
If you are suffering from diabetes or allergies, in particular multiple allergies, you should first
consult your doctor with regard to the allowed ingredients for the preparation of crêpes.
People suffering from diabetes can use the above basic recipe but should replace the sugar by the
respective quantity of dietetic sugar.
RECiPES
Crêpes Suzette
100 g butter, 100 g sugar, juice of ½ orange,
1 small glass of Curaçao
Prepare crêpes according to the basis recipe,
reduce the milk and add the orange juice and a
dash of Curaçao.
Caramelize butter and sugar in a flambing pan
and add some orange juice.
Fold the crêpes twice, put them into the pan,
pour the orange liquor over the crêpes, and
flambé it with rum.
Crêpes Gourmet
5 chicken livers, 200 g calf sweetbread, 40 g
butter, salt and pepper, some white wine
For the béchamel sauce:
50 g butter, 50 g flour, 1/2 l milk, salt, pepper,
nutmeg
Cut the calf sweetbread into thin slices and
steam it in the butter.
Add the chopped chicken liver.
Steam for a few minutes, than season and add
the white wine.
For the sauce melt the butter, add the flour to
the butter. Stir constantly and add the milk.
Cook for about 5 min.
Season the sauce and add half of it to the
filling.
Prepare crêpes from a savoury batter.
Put the filling on the crêpes and roll them.
… 15 …


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