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

Crêpes with sugar and lemon
Basic crêpe recipe
Crystal sugar
3 Lemons
Bake the crêpe on the setting MAX for about 45
seconds. Turn the crêpe over and bake it again for
about 45 seconds.
Take the crêpe from the baking plate 1 and lay it
on a flat plate. Sprinkle it with sugar and drizzle it
with lemon juice.
Fold the crêpe together to make a square-shaped
"bag". Serve the crêpe.
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.
If too much liquid has formed, bind it with some
light-coloured sauce binder. Bake the crêpe on the
setting MAX for about 45 seconds. Turn the crêpe
over and bake it again for about 45 seconds.
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 galette
over and bake the other side for about 1 minute.
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
some dill
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
over and bake the other side for about 1 minute.
Take the galette from the baking plate 1 and lay it
on a flat plate.
Mix the crème fraîche with a little dill. Garnish the
galette with a slice of smoked salmon and spread
some crème fraîche with the dill onto it.
Fold the galette together to make a square-shaped
"bag". Serve the galette.
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