Silvercrest SCM 1500 E5 Instrucciones De Uso página 19

9. Recipes
TIP:
Stack the finished crêpes on a suitable plate and keep warm in an oven at
50°C.
9.1. Basic recipe I for crêpes
Ingredients for 8–10 crêpes:
250 g flour
400 ml milk
100 ml water
1 pinch of salt
1 pinch of nutmeg
2 eggs (size M)
a little flavourless oil for the cooking plate (1)
Preparation:
` Sieve the flour into a bowl, then add all ingredients and combine to form a smooth bat-
ter. Leave to stand for at least 30–60 minutes.
` Then stir the batter once more and check the consistency. The batter should be a slight-
ly thick liquid consistency.
` Add a little lukewarm water if the batter is still too thick.
` Grease the cooking plate (1) before preparing each individual crêpe.
` Cook the crêpes at heat level 3–4 as described in "8.2. Making crêpes" on page
17 for approx. 45–60 seconds per side. Reduce the heat level, if necessary, de-
pending on the desired degree of browning.
` Spread the crêpes to taste with marmalade, or top with sugar or cinnamon or alterna-
tively with cheese, salmon or ham and fold together.
9.2. Basic recipe II for crêpes
Ingredients for approx. 12 crêpes:
6 eggs
1 l milk
500 g flour
3 tbsp. oil (cooking oil)
Preparation:
` Whisk the eggs and milk.
` Add the flour and the oil and mix until you have a smooth batter.
` Let the batter rest for an hour.
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