Recipes - Gastroback Design Crepemaker Pro Operating Instructions Manual

Savoury buCkwHeaT galeTTeS
Ingredients: for 20 galettes
1 cup buckwheat flour (112 g)
1 ¼ cup all-purpose flour (165 g)
1 tsp salt
1 tbsp sugar (10 g)
1 egg
1 cup water (250 ml)
1 / cup low-fat milk (320 ml)
1
3
To make the batter:
Preparation time: 10 min.
In a large mixing bowl, combine the buck-
wheat flour, the all-purpose flour, the salt, the
sugar and stir to mix well. In a medium mi-
xing bowl, whisk together the egg, the water
and the milk. Make a well in the center f the
dry ingredients, pour half of the liquid mix-
ture into the well and whisk until the batter
is smooth and lump-free. Add the remaining
liquid and stir until smooth.
Cooking: Thermostat 5
To spread the galettes, refer to the advice
for using the spreader in the crepe maker's
instruction leaflet. Between cooking each ga-
lette, grease the griddle with a cotton cloth
moistened with oil. Pour a ladle of batter into
the spreader and perform two full clockwise
rotations in order to spread all the batter. Lea-
ve to cook for 10-15 seconds before flipping
it over. Let it cook for no more than 5-10 se-
conds. Flip back over add fillings, fold and
remove from griddle.
Egg - ham - cheese galette: With the
crepe on the griddle, break an egg onto the
galette and spread the white evenly using the
spatula, sprinkle with grated cheese and add
half a slice of ham cut into thin slices. Fold
the edges of the galette to form a hexagon.
Suggestions for fillings:
Mushrooms, tomatoes with garlic and pars-
ley, scallops.

REciPEs

SweeT CrêpeS
Ingredients: for 15 crêpes
/ cup sugar (70 g), or less, if desired
1
3
1 tbsp
1 tbsp
/ cup water (80 ml)
1
3
1 tsp
1 tsp
2
1 ¾ cup all-purpose flour (200 g)
2 ¼ cups low-fat milk (540 ml)
To make the batter:
Preparation time: 10 min.
In a bowl mix together the sugar, buckwheat
flour, melted unsalted butter or canola oil,
water, salt, vanilla extract and the eggs. Al-
ternate adding the all-purpose flour and the
low-fat milk, mixing well after each addition.
Cooking: Thermostat 5
To spread the crêpes, refer to the advice for
using the spreader in the pancake maker's
instruction leaflet. Between cooking each
crêpe, lightly grease the griddle with a cot-
ton cloth moistened with oil. Pour a ladle of
batter into the spreader and perform one full
rotation in order to spread all the batter. If
any is left you can rotate a second time. Lea-
ve to cook for 15 seconds, remove with the
spatula, place on a plate and fill the crêpe.
Strawberry and kiwi crêpe: Spread
strawberry jam over the crêpe and then
place a few pieces of kiwi on it. Decorate
with whipped cream and split almonds.
Suggestions for fillings: Any sweet
fillings such as : sugar, jams or jellies, ice
cream or sorbet, chocolate, fruit, lemon juice,
honey.
Decoration: mint leaves, grated coconut,
crystallized fruit, etc.
»Crêpes flambées«: heat the alcohol you
have chosen, pour over the crêpe and set
light. (Rum, Brandy, Cointreau, etc.)
33
buckwheat flour (10 g)
canola oil or melted unsalted butter
salt
vanilla extract
eggs