Gastroback 44005 User Manual - Page 19

Pikelets Ingredients: For 24 pikelets 1 ½ cup all-purpose flour (200 g) 2 tsp sugar 1 tsp active dry yeast 1 tbsp warm water (110 °) 2 eggs ¾ cup milk (180 ml) 2 tbsp melted unsalted butter (30g) pinch of salt To make the batter: Preparation time: 6 min. Resting time: 30 min. Mix together the flour and sugar. Dilute the yeast in a Tablespoon of warm water. Mix the eggs, milk, melted butter, salt and diluted yeast in a mixing bowl. Gradually add this mixture to the flour and sugar, mixture until you obtain a smooth batter. Leave to rise for 30 min. Cooking: Thermostat 5 Lightly grease the griddle with a cotton cloth moistened with oil. Pour ½ ladle full of batter onto the griddle to make a pikelet 3 in (7 cm) in diameter. You can make 2 pikelets at a time. Wait until the batter sets about 45 seconds before turning them over with the spatula. Leave to cook for 1 min. on the other side. Serve hot with apricot, strawberry or cherry jam and accompany with mandarin or orange segments. Suggestions for fillings: Spread the pikelets with butter, chocolate, lemon juice, maple syrup, honey, or pieces of fresh fruit. Potato buckwheat galettes Ingredients: For 20 potato buckwheat galettes ¾ lb. russet potatoes (300 g) peeled and cubed 1 small yellow onion, peeled and quartered 1 ¾ cup + 2 tbsp buckwheat flour (240 g) 2 eggs 1 tsp salt, or more to taste ½ cup water (120 ml) 2 ½ cup low-fat milk (600 ml) Freshly ground pepper, to taste To make the batter: Preparation time: 30 min. including cooking time for the potatoes In ½ gallon water, boil the peeled potatoes and onion until a fork can be easily inserted. In a mixing bowl, mix the flour, eggs, salt, pepper, water and milk so as to obtain a smooth batter. Mash the cooked potatoes and onion. Add this mixture to the batter. Cooking: Thermostat 6 Fill the ladle and pour the batter onto the griddle so as to form a galette approximately 5 in (12 cm) in diameter. You can make 3 galettes at a time on the griddle. Leave the first side to cook until the batter is set (approx. 1 min.). Flip with the spatula and cook 45 seconds on the other side. Potato galettes with hot preserved gizzards: Place 3 potato galettes on a plate garnished with lettuce leaves. Put slices of tomato and chopped walnuts on the galettes. Season with vinaigrette dressing. In a frying pan, brown some slices of gizzard and then spread them on the galettes. Suggestions for fillings: Goat cheese, ratatouille. 39