SilverCrest SHM 300 D2 Mode D'emploi page 12

Crêpes
Ingredients for approx. 6 crêpes:
125 g flour
50 g sugar
½ sachet of vanilla sugar
1 pinch salt
1 egg
200 ml skimmed milk
50 ml water
Preparation:
1. Mix flour, sugar, vanilla sugar and salt
in a mixing bowl and make a small de-
pression in the middle.
2. Pour the egg into the depression.
3. From the centre, whisk with the beat-
ers 10 on speed 1 - 2, gradually add-
ing milk and water.
4. When a smooth batter has formed,
beat at a higher speed (3 - 4).
5. Let the batter rest for about 1 hour.
6. Then stir the batter again vigorously
and check the consistency: the batter
should have the consistency of coffee
cream.
7. Heat a large, heavy, coated frying pan
with as shallow a rim as possible and
grease with a little fat.
8. Bake thin crêpes on both sides for about
30 seconds.
Suggestions for sweet fillings
- Sugar
- Cinnamon and sugar
- Apple sauce
- Nut nougat creme
- Halved banana and chocolate sauce
- Jam, jelly, plum jam, compote
- Pieces of fresh fruit
- Ice cream
10 GB
Pizza dough
Ingredients:
250 g wheat flour
¾ tsp salt
½ fresh yeast cube
120 ml warm water
½ tsp brown sugar
some flour for kneading and rolling
Preparation:
1. Mix the flour and salt in a mixing bowl
and make a depression in the centre.
2. Mash the yeast and sugar in the water
with a fork and stir until everything is
dissolved. Pour this mixture into the de-
pression.
3. Use the dough hooks 12 on speed 1 - 2
until large lumps of dough have formed.
4. Continue kneading by hand until the
dough becomes smooth.
5. Form a ball of dough and leave to rise
under a cover in a warm place until it
has doubled in size.
6. Knead once more, roll out and cover as
desired.
Pear tarte tatin
Ingredients for the dough:
200 g wheat flour
1 pinch salt
100 g cold butter (in flakes)
3 tsp fine sugar
4 tbs cold water
For blind baking:
dried peas or rice
Ingredients for the almond paste:
100 g soft butter
100 g sugar
2 eggs (room temperature)
100 g crushed almonds
For garnish:
approx. 3 ripe pears