Lagrange DUO de crepes 109 Mode D'emploi page 51

Method: make crepes and keep them warm. Melt cheese with milk
and butter. Top the crepes with the melted cheese mixture, fold them
in 4 and serve on a very hot plate (kept warm on a plate-warmer).
Variation: you can substitute Parmesan cheese for the Gruyere. The
end result will be Parmesan-Filled Crepes.
c) Sweet Crepes
CREPES WITH JAM
Spread each crepe with a spoonful of jam then roll it up.
CREPES WITH CREAM (FLAPJACKS)
Replace jam with crème fraiche or almond paste.
CREPES BONNE FEMME
Flavour batter with orange zest and rum. Garnish crepes with stewed
apple. Fold them in 4 and sprinkle with chopped, lightly toasted almonds.
Sprinkle with rum. Flambé crepes as you serve them.
BANANA CREPES
Ingredients: 12 crepes, 6 bananas, crème pâtissière (confectioner's
custard).
Method: make a crème patissière flavoured with rum. Peel bananas
then slice them in two lengthways. Put one spoonful of crème
patissière and one half-banana on each crepe. Roll up. Lay the filled
crepes on a buttered ovenproof dish. Place in a hot oven (regulo 6-7)
for 7-8 minutes. 6-7).
2- BLINIS
These recipes can only be made using the 7 mini-crepes cook plate.
Ingredients: 300g flour, 3 eggs, 1/2 litre milk, 15g fresh yeast, salt.
Method: dissolve yeast in 3 tblspns warm milk. Put the flour in a
large mixing bowl then add the salt, egg yolks and yeast. Blend well.
Incorporate milk a little at a time. Cover and leave to rise for 3 hours
in a warm place. Just before you cook the blinis, whisk egg whites
until they form soft peaks then fold them into the batter, a little at a
time. With savoury blinis you can serve smoked fish cut into thin strips,
lumpfish roe, chopped hard-boiled eggs, Roquefort or any similar strong
cheese, etc. You can also serve blinis as a dessert, with a sweet
topping: jam, honey, candied fruits, etc. In this case, add a tablespoon
of sugar to the batter.
BUCKWHEAT BLINIS
Ingredients: 200g buckwheat flour, 100g wheat flour, 3 eggs, 3dl
milk, 10g brewer's yeast, 1 pinch of salt.
Method: mix yeast with a little warm water. Blend flours in a large
mixing bowl. Gradually add the milk, egg yolks, yeast and salt. Leave
to stand for about one hour. Just before you cook the blinis, whisk
egg whites until they form soft peaks then fold them into the batter
a little at a time. Serve the blinis with fish (salmon, bream, etc.) or
lumpfish roes.
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PLAIN BLINIS