Crêpes Normandy Style; Ham And Egg Galette; Galettes With Smoked Salmon - Silvercrest SCM 1400 A1 Operating Instructions Manual

Crêpes Normandy style
Basic crêpe recipe
1 kg Apples
100 g Butter
300 g Sugar
150 ml Calvados
250 g Crème fraîche
Cinnamon
Peel the apples and then cut them into thin slices.
Roast the apples in a pan with the butter and the
sugar. Sprinkle with cinnamon. Add the calvados
and the crème fraîche and blend everything well.
Bake the crêpe for approx. 1 minute with the setting
MAX. Turn the crêpe and bake it for approx. 2 minutes.
Take the crêpe from the baking plate 1 and lay it
on a flat plate. Spread the apple composition over
the crêpe.
Fold the crêpe together to make a square-shaped
"bag". Serve the crêpe.

Ham and egg galette

Basic galette recipe
12 slices of Ham
150 gr grated Parmesan cheese
12 eggs
Salt
Pepper
Spread the pastry for a galette onto the baking
plate 1 and bake the galette for approx. 1 minute
with the maximum thermostat setting. Turn the gallette
and bake the other side for approx. 2 minutes.
Take the galette from the baking plate 1 and lay it
on a flat plate.
Spread the ham, egg slices and a little Parmesan on
the galette and season with salt and pepper.
Fold the galette together to make a square-shaped
"bag". Serve the galette.

Galettes with smoked salmon

Basic galette recipe
500 gr Smoked salmon, sliced
250 ml Crème fraîche
2 Lemons
Spread the pastry for a galette onto the baking
plate 1 and bake the galette for approx. 1 minute
with the maximum thermostat setting. Turn the galette
and bake the other side for approx. 2 minutes.
Take the galette from the baking plate 1 and lay it
on a flat plate.
Garnish the galette with a slice of smoked salmon,
a thin slice of lemon and some crème fraîche.
Fold the galette together to make a square-shaped
"bag". Serve the galette.
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