Gastroback Design Crepe Maker Pro Operating Instructions Manual page 45

SPRING ROLL SKINS
Ingredients: For 20 spring roll skins
2 cups + 2 tbsp rice flour (250 g)
½ cup all-purpose flour (70 g)
2 eggs
Pinch salt
1 ¾ cup + 2 tbsp water (45 cl)
To make the batter:
Preparation time:
Mix the two types of flour, eggs and salt
in a mixing bowl. Gradually add the
water so as to obtain a runny batter.
Cooking: Thermostat 3
Spreading the spring roll skins calls for
great dexterity. Pour ¾ of a ladle of
batter in the center of the griddle and
rapidly spread with the rake to form a
fine pancake 9 inch (23cm) in diameter.
Leave to cook for 30 seconds, flip with
the spatula and cook for another 30
seconds. Keep in a cloth so they remain
moist.
For 10 spring rolls:
Ingredients:
32 oz (250 g) cooked pork cut in strips,
4 oz (100 g) shelled prawns,
3 sliced green onions,
1 cup (250 g) bean sprouts,
¼ cup (60 g) cucumber, garlic, salt, chi-
ves, green salad, mint.
Preparation: slice and mix the ingre-
dients. Place the equivalent of 2 table-
spoons of the preparation on the skin,
roll over once, fold in the edges and
then finish rolling. Serve on a bed of let-
tuce leaves, garnish with pieces of avo-
cado and accompany with a prepared
Asian dipping sauce.
5 min.
BANH XEO
Ingredients: for 8 Banh xèo
¾ cup + 2 tbsp rice flour (100 g)
1/3 cup all-purpose flour (45 g)
1 egg
pinch of salt
3 tbsp coconut (25 g) unsweetened
1 tsp potato flour
½ tsp ground cumin
1 tsp vegetable oil
¾ cup water (20 cl)
finely chopped chives
To make the batter:
Preparation time:
1 hour.
Resting time:
Place the 2 types of flour, egg, salt,
coconut, potato flour, cumin and oil in
a bowl. Mix while gradually adding the
water so as to obtain a semi-liquid bat-
ter. Add the chopped chives. Cover with
a cloth and leave to rise for an hour.
Cooking: Thermostat 3
Pour a ladle of batter onto the griddle.
Rapidly spread with the rake so as to
obtain a thin pancake about 9 inch (22
cm) in diameter. Leave to cook for 30
seconds on each side.
Prepare a mixture of sliced onions, bean
sprouts, shelled prawns and pork cut in
thin strips. Brown this filling in a frying
pan and spread it on one half of the
Banh xèo. Fold in two like a turnover
and garnish with a few lettuce leaves.
Accompany with soy sauce and deco-
rate with chives and a slice of lemon.
Suggestions for fillings
With the same preparation you can
make sweet pancakes by replacing the
15 min.
45