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DESCRIZIONE DELL'APPARECCHIO
1- Placca rimovibile in alluminio per crêpe
grande Ø 35 cm.
2- Grandi manici in legno verniciato.
3- Cavo rimovibile di 2 metri.
4- Cornice in acciaio inossidabile
5- Base in materiale termoplastico
6- Ripartitore in legno
7- Grande spatola in legno
8- Supporto accessori con serbatoio per acqua
9- Spia luminosa
10- Termostato regolabile
11- Placca rimovibile in alluminio per sette
mini-crêpes Ø 11 cm.
12- Mestolo
13- Sette mini-spatole in legno.
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Ingredients: 12 crepes, 1/2 litre milk, 40g cornflour, 300-400g fresh
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mushrooms, half a lemon, 70g butter, 1 shallot, salt, pepper, nutmeg.
Method: trim woody part of stem, then clean mushrooms carefully in
water with a touch of vinegar. Drain them and chop finely. Place over a
medium heat and sweat until the juices start to run. While they are over
the heat, make a Bechamel sauce with the milk and cornflour then sea-
son it with salt, pepper and grated nutmeg. When the sauce is ready,
incorporate 20g of butter. Gently sweat the mushrooms and shredded
shallot in 50g of butter. Add the lemon juice. Season lightly.
Cover and leave to simmer for 10-15 minutes. When mushrooms are
cooked, incorporate them into the Bechamel sauce. Fill the crepes with
this mixture and fold them into 4. Sprinkle with grated gruyere cheese
and bake au gratin in a medium oven until topping is browned.
Ingredients: 12 crepes: 2 litres mussels, 220g crabmeat, 150g shelled
prawns, shrimp butter, 5cl calvados, 6 tblspns cream, 1 tblspn flour,
3 shallots, chives, paprika, cayenne pepper, butter, salt and pepper.
Method: Carefully wash and scrape mussels then place in water and
heat until they open. Drain the crabmeat into a container, adding any
juice to the juices retained from the mussels. Shred the crabmeat and
brown it gently in the butter with the prawns. Sprinkle with calvados,
flambé, then keep warm.
Fry chopped shallots gently in butter until golden and transparent.
When they turn golden, stir in the flour and slacken this roux with the
reserved juices. Add the cream, leave on a low heat for 6-7 minutes to
thicken. Beating continuously with a whisk, add the shrimp butter in
small amounts, then the mussels, prawns and crabmeat (with their
cooking butter), salt, pepper, paprika and cayenne pepper. Put in a bain-
marie or place bowl over a saucepan of simmering water.
Garnish crepes with prepared mixture. Sprinkle with chopped chives.
Ingredients: 12 crepes, 150-200g Gruyere cheese or processed Gruyere
cheese, 2 tblspns milk, 1 tblspn butter.
b) Savoury Crepes
Crepes with Mushrooms
Seafood Crepes
Cheese Crepes
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