Lagrange DUO de crepes 109 Mode D'emploi page 49

However, this availability is only guaranteed in the country where the
product was purchased.
Shipping costs for returns
After the first year which benefits from the dealer's guarantee, you will
only have to pay the costs for returning the product to the factory. We
will ship it back to you at our expense as quickly as possible.
If you have any other questions about our products, you can contact
us at the following address:
LAGRANGE
Service consommateurs
17 Chemin de la Plaine
ZA les Plattes
BP 75
69390 VOURLES
France
E-mail : conso@lagrange.fr
RECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1) CREPES
a) Crepe Batter : The standard recipe for plain batter...
Ingredients (makes approx. 12 crepes): 250g plain flour, 2 eggs,
3 tblspns castor sugar, 25g unsalted butter, 1/2 teaspoon salt, 3 tblspns
oil, 1 tblsp rum, 1/2 litre milk.
Method: place flour in a large mixing bowl. Make a well in the centre
and break 2 fresh eggs into it. Add the sugar, salt, butter and oil.
Using a wooden spoon, incorporate the liquid a little at a time, stirring
constantly. The aim is to achieve a very runny batter. Add the rum.
Leave to stand for at least 30 minutes.
Tip: for very thin crepes, the batter must be very runny. The thinner
the batter, the lighter the crepes will be. Add a glass or two of water
if necessary to achieve the right consistency.
CREPES SAINT-BRIEUC
Ingredients (makes approx. 12 crepes): 125g plain flour, 3 eggs,
60g butter, 1/2 glasses milk, 2 tspns orange blossom essence, 2 tspns
rum, 1 pinch of salt.
Method: follow standard recipe.
CREPES POLOGNE
Ingredients: 600g crème fraîche, 6 eggs, 320g plain flour, 100g
butter, 250g currants, salt, pepper, nutmeg, lemon juice.
48