Unold 48735 finesse Bedienungsanleitung Seite 28

Prepare crêpes or galettes. Brush the crêpes
slightly with mustard, add one slice of cheese
and ham each. Fold the the crêpes, place
them in a dish, add melted butter on top and
gratinate in the stove at 250 °C for about ca.
10 minutes.
crêpes Gourmet
5 chicken livers, 200 g calf sweetbread, 40 g
butter salt and pepper some white wine
For the sauce Béchamel: 50 g butter, 50 g flour,
1/2 l milk, salt, pepper, nutmeg, 1 basic recipe
of crêpes
toppings from sweet to spicy
sweet
Top with jam, roll the crêpes and dust with
powder sugar. Fill with fruits and clotted cream.
Fill with ice cream, add hot chocolate sauce.
Brush the crêpes with orange marmelade add
tangarines, roll the crêpes and serve them with
vanilla sauce.
28
Cut the calf sweetbread into thin slices and
roast it in the butter. Add the chopped chicken
liver. Braise some instants, season and add the
white wine. For the sauce melt the butter, then
add the flour while stirring. Add the milk and
continue stirring. Cook about 5 minutes. Season
the sauce, add half of the sauce to the filling.
Prepare the crêpes. Fill the crêpes with the filling
and roll them. Lay the rolls into a buttered, pour
the remaining sauce on top, add butter flakes
and gratinate in the stove at 230 °C.
spicy
Fill with asparagus and mayonnaise.
Fill with with ragout fin. After turning, add a raw
egg and cook it on the galette until it is thickened.
Add chopped tomatoes with chopped
herbs (parsley, basil).