Krampouz Kemper - Manuel (Page 5)

5
Recipes
BUCKWHEAT FLOUR GALETTES
Ingredients: 500 gr. of buckwheat flour, 1 litre of full fat or semi-skimmed milk, salt to suit individual taste.
Pour a little milk into the flour and mix to obtain a thick, elastic batter, which you beat several minutes. Next
gradually add the rest of the milk, stirring all the time. Increase or reduce the amount of milk if you want a
thicker or thinner batter. You can add a little butter or an egg yolk. Buckwheat flour batter made with water is
more digestible and of stronger taste. The crêpes are more successful if you add a tablespoon of wheat flour for
500 gr. of buckwheat flour.
WHEAT CRÊPES
Ingredients: 500 gr. of flour, a tablespoon of buckwheat flour, a pinch of salt, 250 gr. caster sugar, 15 gr.
vanilla-flavoured sugar (or a teaspoon of vanilla flavouring) 3 eggs, 50 gr. butter, 1 litre of full fat or semi-
skimmed milk. Make a well in the flour. Add the sugar, salt, vanilla-flavoured sugar and the eggs. Mix
together with a little milk until you obtain a thick, lump-free batter. Add the melted butter and mix. Gradually
pour in the rest of the milk and mix without beating until you obtain a creamy batter. You can either let the
batter rest for about an hour or use it immediately to make your crêpes. Cook rapidly at high temperature for
crêpes which are not leathery.
Cooking
These appliances are fitted with an enamelled griddle. It is not necessary to make a “seasoning”.
To start lightly grease the griddle with a cotton cloth and the crepes will be easy to take off.
At the first use, you may notice an emission of some smoke, it is normal.
Before spreading the first crêpe or before crepe making session, lightly grease the griddle with a cotton cloth
moistened with oil or the mixture of egg yolk + butter.
Whilst cooking, simply wipe the griddle with this cloth and only add oil if your crêpes stick.
Cooking oil for frying is usually suitable for greasing the griddles.
Cooking temperature for crêpes is between 200°C (or more for skilled users)
If the appliance remains heated for a long time without being used, ensure you lightly grease the griddle before
re-use.
Some practical advice
- If the batter runs on the griddle or sticks to the spreader: Do not grease. Wipe the griddle with a dry cloth.
Badly-made batter can have the same effect.
- The batter only bubbles: it is too runny or badly-made or else the griddle is too hot
- If the griddle only sticks: lightly grease with a little cooking oil or egg yolk + butter mixture
- If you add fillings on the griddle on which you spread batter: Avoid certain fillings which can spoil the
seasoning (e.g. sugar, chocolate, tomato), fill your crêpes on the plate.
- Wipe the griddle before spreading the next crêpe if it is too greasy
One way of making crêpes