Bestron APFM700SD Manual Del Usuario página 28

SUGGESTIONS FOR DUTCH POFFERTJES RECIPES
Dutch Poffertjes are baked in a special Dutch Pof-
fertjes pan, a pan with indentations of a diameter of
about 3 cm. Your Bestron Dutch Poffertjes Maker
bakes delicious Dutch Poffertjes – and is ideal for
use in every kitchen!
Traditional Dutch Poffertjes
Ingredients
• 125 g flour
• 125 g buckwheat flour
(You can also use ordinary flour instead of buckw-
heat flour; however, you will then miss a little of the
characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Quickly pour a little
batter into each indentation. This will be easiest
when you use a squeezebottle with a reasonably-
sized opening, a gravy spoon, or a jug. Turn the
Dutch Poffertjes over using a fork or a shish kebab
skewer once the top surface becomes dry. The
Dutch Poffertjes should be baked golden-brown on
both sides. Put the Dutch Poffertjes on a plate, and
repeat for the other Dutch Poffertjes. Dutch Pof-
fertjes are eaten whilst they are hot, with a curl of
butter and covered by a thick layer of castor sugar
(plus a few drops of liqueur for really mouth-wate-
ring Dutch Poffertjes).
Ham/cheese Dutch Poffertjes
Ingredients
• 125 g flour
• 125 g buckwheat flour
(You can also use ordinary flour instead of buckw-
heat flour; however, you will then miss a little of the
characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 100 g ham
• 20 sprigs chives
• 100 g grated cheese
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Chop the ham very finely. Also chop the
chives very finely.
Baking
Pour the batter into a bowl or dish and stir in the
ham, chives and half of the cheese. Heat the Dutch
Poffertjes Maker, and grease the indentations with
a little butter. Pour the batter into the indentations
using a gravy spoon. Bake the Dutch Poffertjes
until the top surface is almost dry. Turn the Dutch
Poffertjes over using a fork or a shish kebab skewer
once the top surface becomes dry. The Dutch Pof-
fertjes should be baked golden-brown on both sides.
Put the Dutch Poffertjes on a plate, and repeat for
the other Dutch Poffertjes. Sprinkle the rest of the
cheese over them, and top with a pat of butter!
Neapolitan Dutch Poffertjes
Ingredients
• 125 g flour
• 125 g buckwheat flour
(You can also use ordinary flour instead of buckw-
heat flour; however, you will then miss a little of the
characteristic flavour of Dutch Poffertjes!)
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 100 g mortadella
• 2 tablespoons finely-chopped basil
• 1 tablespoons olive oil
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
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