Gastroback 44005 User Manual - Page 13

REciPEs Savoury buckwheat galettes Ingredients: for 20 galettes 1 cup 1 ¼ 1 tsp 1 tbsp 1 1 cup 1 1/3 buckwheat flour (112 g) cup all-purpose flour (165 g) salt sugar (10 g) egg water (250 ml) cup low-fat milk (320 ml) To make the batter: Preparation time: 10 min. In a large mixing bowl, combine the buckwheat flour, the all-purpose flour, the salt, the sugar and stir to mix well. In a medium mixing 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 mixture 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 galette, 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. Leave to cook for 10-15 seconds before flipping it over. Let it cook for no more than 5-10 seconds. 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 parsley, scallops. Sweet crêpes Ingredients: for 15 crêpes 1/3 cup sugar (70 g), or less, if desired 1 tbsp buckwheat flour (10 g) 1 tbsp canola oil or melted unsalted butter 1/3 cup water (80 ml) 1 tsp salt 1 tsp vanilla extract 2 eggs 1 ¾ cup all-purpose flour (200 g) 2 ¼ cupslow-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. Alternate 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 cotton 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. Leave 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