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Unold 48155 Manual

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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
50 g melted butter g
100 g glutenfree flour mix for pastry
150 ml lmilk (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.
Put the rolls into a buttered dish and spread the
remaining sauce over the rolls. Add some butter
flakes.
Gratinate in the oven at 230 °C until the surface
is golden.
Crêpes with mushrooms and liver
250 g chanterelles or mushrooms, 150 g calf
liver, 40 g butter, 4 slice of ham, 100 ml cream
2 tablespoons parmesan cheese, 1/2 chopped
onion, 1 pinch of nutmeg, salt and pepper
Roast the onion in butter, add the mushrooms
and steam for about 10 min.
Add the chopped liver and steam for another
3 min.
Prepare crêpes from a savoury batter and put
1/2 slice of ham on each crêpe. Then spread the
mushroom/liver preparation on the crêpes and
roll them.
Put the rolls into a buttered dish, pour cream
over the rolls and sprinkle with the parmesan
cheese.
Gratinate in the oven at 230 °C.
Crêpes with ham and cheese
8 slices of cooked ham, 8 slices of toast cheese
40 g butter, mustard
Prepare crêpes from a savoury batter.
Spread crêpes thinly with mustard and lay one
slice of ham and cheese on each crêpes.
Roll the crêpes, put them into a buttered dish
and pour melted butter on top.
Gratinate in the oven at 230 °C for about
10 min.
… 16 …


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