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Method: make crepes and keep them warm. Melt cheese with milk and
butter. Top the crepes with the melted cheese mixture, fold them in
4 and serve on a very hot plate (kept warm on a plate-warmer).
Variation: you can substitute Parmesan cheese for the Gruyere. The end
result will be Parmesan-Filled Crepes.
b) Sweet Crepes
Crepes with Jam
Spread each crepe with a spoonful of jam then roll it up.
Crepes with Cream (Flapjacks)
Replace jam with crème fraiche or almond paste.
Crepes Bonne Femme
Flavour batter with orange zest and rum. Garnish crepes with stewed
apple. Fold them in 4 and sprinkle with chopped, lightly toasted
almonds. Sprinkle with rum. Flambé crepes as you serve them.
Banana Crepes
Ingredients: 12 crepes, 6 bananas, crème pâtissière (confectioner's
custard).
Method: make a crème patissière flavoured with rum. Peel bananas then
slice them in two lengthways. Put one spoonful of crème patissière and
one half-banana on each crepe. Roll up. Lay the filled crepes on a butte-
red ovenproof dish. Place in a hot oven (regulo 6-7) for 7-8 minutes. 6-7).
2- Blinis
These recipes can only be made using the 7 mini-crepes cook plate.
Plain Blinis
Ingredients: 300g flour, 3 eggs, 1/2 litre milk, 15g fresh yeast, salt.
Method: Dissolve yeast in 3 tblspns warm milk. Put the flour in a large
mixing bowl then add the salt, egg yolks and yeast. Blend well.
Incorporate milk a little at a time. Cover and leave to rise for 3 hours in a
warm place. Just before you cook the blinis, whisk egg whites until they
form soft peaks then fold them into the batter, a little at a time.
With savoury blinis you can serve smoked fish cut into thin strips, lump-
fish roe, chopped hard-boiled eggs, Roquefort or any similar strong
cheese, etc.
23
DUO de crêpes
Ref: 109 006
1
2
MAXI crêpes
Ref: 109 001
4
5
FEST'Y crêpes
Ref: 109 005
11
®
3
®
6
7
8
9
10
®
12
13
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