TEFAL Crep'Pro User Manual page 45

Chocolate pear and praline pancakes
For 12 pancakes: • pancake batter • 150 g plain chocolate • 1 kg
pears in syrup • 3 teaspoons pear liqueur • 100 g crushed praline
(optional) or 4 tablespoons chopped walnuts
Preparation : 10 minutes • Standing time: 1 hour • Cooking time:
3 minutes per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1 hour.
Heat half of the pear syrup with the liqueur in a saucepan.
Add the broken chocolate and let it melt, mixing gently.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with half a pear, thinly sliced, some chocolate
sauce and cook for a further 2 minutes.
Fold the pancake, sprinkle with praline or chopped walnuts and serve.
Pancakes flambeed with rum
For 12 pancakes: • pancake batter • 100 g sugar • 150 ml rum
Preparation : 15 minutes • Standing time: 1 hour • Cooking time:
3 minutes per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1 hour.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and cook for a further 2 minutes.
Roll the pancake.
Place the rolled pancakes on a dish and sprinkle with sugar.
Pour over the rum and ignite.
Serve.
Raspberry and kirsch pancakes
For 12 pancakes: • pancake batter • 500 g raspberries (fresh or
frozen) • 100 ml kirsch • 100 g sugar • 12 scoops vanilla ice cream
(optional)
Preparation : 15 minutes • Standing time: 1 hour • Cooking time:
3 minutes per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1 hour.
Heat the raspberries, kirsch and sugar in a saucepan.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over, garnish with 2 tablespoons of the prepared raspberries and
cook for a further 2 minutes.
Fold the pancake and serve with a scoop of ice cream (optional).
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