Lagrange Crepes Creativ 139 006 Instruction Book page 48

SOME GARNISH RECIPES
Sweet
CHOCOLATE AND COCONUT CREPES
Ingredients: 12 crêpes, 350 g of chocolate, 50 g of butter, 125 g
of grated coconut.
Preparation: Melt the chocolate over a low heat with 3 tablespoons
of water.
Coat each crêpe with a knob of butter and then the melted chocolate.
Sprinkle with grated coconut.
HONEY AND ALMOND CREPES
Ingredients: 12 crêpes, 125 g of flaked almonds, 50 g of slightly
salted butter.
Preparation: toast the almonds in a skillet with a little oil. Turn the
skillet to brown them on all sides.
Heat one knob of slightly salted butter on each crêpe and garnish with
the honey and the almonds.
bANANA CRêPES
Ingredients: 12 crêpes, 6 bananas, confectioner's custard.
Preparation: make a confectioner's custard flavored with rum. Peel
the bananas and cut them in two lengthwise. Put one spoonful of
confectioner's custard and one half banana on each crêpe. Roll them.
Arrange the filled crêpes in a buttered gratin dish. Put them in a hot
oven for 7 to 8 minutes (th. 6-7).
CRêPES FILLED wITH bUTTER AND COFFEE CREAM
Ingredients: 12 crêpes, 100 g of butter, 100 g of icing sugar, 2 eggs,
1 demitasse spoon of concentrated coffee.
Preparation: in a mixing bowl, beat the yolks and the sugar until the
dough becomes white and foamy. Add in the softened butter and the
coffee. Stir with the spatula for a long time to obtain a smooth and
light cream. Spread the cream on the crêpes and fold them in four.
Savory
COMPLETE CRêPES
Ingredients: 12 crêpes, 12 slices of ham, 250 g of grated cheese,
12 onions, 12 eggs, 50 g of slightly salted butter.
Preparation: Cut the slices of ham into pieces. Peel the onions and
mince them. Brown the onions in the slightly salted butter. Stir until
the onions are browned. Garnish the crêpe with the cheese, ham and
lastly the hot onion purée.
Cook the egg on the very hot crêpe or incorporate the egg in the crêpe,
removing some of the white.
CRêPES wITH MUSHROOMS
Ingredients: 12 crêpes, ½ liter of milk, 40 g of cornstarch, 300 to
400 g of fresh mushrooms, one half lemon, 70 g of butter, 1 shallot,
salt, pepper, nutmeg.
Preparation: After removing the sandy part of the stem, clean the
mushrooms carefully with water containing vinegar. Drain them and
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