Krampouz Passion - Manual (Page 4)

Flambéed crepes: cook the crepe, put it on a plate, douse with the heated alcohol of your choice and
flambé.
PANCAKES (Photo page x)
Ingredients: for 22 pancakes
200 g plain flour, 1 tablespoon sugar, 40 cl semi-skimmed milk, 2 eggs, ½ sachet of baker’s yeast (half
a 7 g sachet)
To make the batter: Preparation time: 5 min. – Standing time: 1 hour
Mix the flour, eggs, sugar and baker’s yeast (diluted in a tablespoon of warm water) in a large bowl.
Gradually add the milk and leave to stand for 1 hour. The batter should double in volume and become
frothy.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on the first side and 45 seconds on the other side and then fill.
Illustrated recipe: Pancakes topped with honey and decorated with fruit and mint leaves.
Other fillings: Maple syrup, chocolate, jams, fresh fruit, almonds, etc.
PALATSCHINKEN (Photo page x)
Ingredients: for 26 palatschinken
250 g plain flour, 5 eggs, 50 cl semi-skimmed milk, 30 g melted butter, 1 tablespoon sugar, a pinch of
salt
To make the batter: Preparation time: 15 min. – Standing time: 30 minutes
Mix the flour, 5 egg yolks, sugar and salt in a large bowl. Gradually incorporate the milk to get a
really smooth, lump-free batter. Whisk 4 egg whites to form stiff peaks and incorporate them gently
into the batter. Leave to stand for 30 minutes. Before cooking add the cooled melted butter.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter per cavity and spread around a bit with the back of the ladle. Cook for 1
minute on the first side and 45 seconds on the other side and then fill.
Illustrated recipe: Coat the palatschinken with hot melted chocolate and serve rolled up on a plate.
Other fillings: jams, egg custard, whipped cream, scoops of ice cream, etc.
BEGHRIRS (Photo page x)
Ingredients: for 16 beghrirs
250 g fine grain semolina, 70 g plain flour, 2 eggs, 1 level tablespoon vanilla sugar, ½ sachet of
baker’s yeast (half a 7 g sachet), 15 cl semi-skimmed milk, 35 cl warm water
To make the batter: Preparation time: 25 min. – Standing time: 2 hours
Warm the water and milk. Dilute the yeast in a little warm water. Mix the semolina, flour, sugar, salt,
beaten eggs and yeast in a large bowl. Gradually add the warm milk and water. Whisk for a few
minutes to get a smooth, creamy batter. Cover with a teacloth and leave to stand for 2 hours.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 2
minutes on each side and pile up on a plate topping each beghrir with melted butter.
Illustrated recipe: Beghrirs with honey. Light, melt-in-the-mouth beghrirs are eaten hot with melted
butter and honey.
PIKELETS (Photo page x)
Ingredients: for 18 pikelets Ø 8 cm
200 g plain flour, 2 teaspoons sugar, 2 eggs, 25 cl milk, 30 g melted butter, ½ sachet of baker’s yeast
(half a 7 g sachet), a pinch of table salt
To make the batter: Preparation time: 5 min. – Standing time: 1 hour
Mix the eggs, milk, melted butter, salt and baker’s yeast (diluted in a tablespoon of warm water) in a
large bowl. Gradually incorporate this mixture into the flour and sugar, which you sifted together
beforehand, until you get a smooth batter. Leave to prove for 1 hour.