TEFAL PY550012 Manual page 40

Crêpes with honey, walnuts or hazelnuts
• 3 tablespoons honey • 100 g chopped walnuts or hazelnuts
Mix all the ingredients. After the crêpe has been turned and is nearly done cooking,
garnish the crêpe with this preparation and fold into four. Keep a few seconds on the
cooking plate. Serve and decorate with whipped cream.
Serving suggestions
Starters
• smoked salmon cut into fine strips (sprinkled with lemon juice) • crabs,
prawns or tuna flakes mixed with mayonnaise or mustard sauce • asparagus
tips in mayonnaise • sliced avocados seasoned with vinaigrette or tartare
sauce • mushrooms "à la Grecque"
Main course
• minced chicken in a mild curry sauce • seafood in a creamy, white sauce or
thousand island dressing • vegetables such as spinach, carrots, turnips or
pumpkin in a mousseline sauce
Cheese
• grated cheddar, gruyere or parmesan (at the end of cooking, add the cheese
and after turning over leave to melt • Roquefort, Stilton or petit suisse (crumble
or spread over the cooked pancake)
Desserts
• chocolate sauce with chopped almonds, walnuts or hazelnuts • jam, honey or
maple syrup • chesnut puree • ice-cream or sorbet • sliced banana and
chocolate sauce • fresh fruits such as strawberries, raspberries, apple puree,
etc. • fresh lemon juice and sugar
Recipes Recept