Krampouz Passion - Manual (Page 5)

Cooking: thermostat: 230° C
Pour ½ a ladle of batter into a cavity and let the batter congeal without spreading it. Cook for 45
seconds on each side. Pikelets are small, thick and brioche-like.
Illustrated recipe: Pikelets with strawberry, cherry and apricot jam.
Other fillings: Maple syrup, honey, chocolate, fresh fruit, etc.
APPLE CREPES (Photo page x)
Ingredients: for 17 apple crepes
250 g plain flour, 100 to 125 g sugar, 2 eggs, a pinch of table salt, 1 level tablespoon vanilla sugar, 30
g melted butter, 1 sachet (7 g) of yeast, ½ litre of semi-skimmed milk, 2 apples
Preparation time: 30 min. – standing time: 1 hour
Preparation: Peel and dice or thinly slice the apples.
Batter: Put the flour, sugar, eggs, salt, vanilla sugar, melted butter and yeast into a bowl. Mix while
gradually incorporating the milk to get a smooth batter. Leave to stand and add the apples to the batter.
Cooking: thermostat: 210° C
Pour a ladleful of batter per cavity. Cook for 1 minute on the first side and 45 seconds on the other.
Gently press down on the crepe whilst cooking to fix the apples firmly. Serve the hot apple crepes
topped with butter.
Illustrated recipe: apple crepes
Suggested fillings: sugar, jams or jellies, melted chocolate.
FLENSJES – DUTCH CREPES (Photo page x)
Ingredients: for 24 flensjes
250 g plain flour, 2 large eggs, a pinch of salt, ½ litre milk
To make the batter: Preparation time: 5 min.
Mix the flour and salt in a large bowl, gradually incorporate the eggs and milk.
Cooking: thermostat: 230° C
Pour ½ a ladle of batter per cavity and cook for 45 seconds on each side.
Illustrated recipe: Apple and rhubarb crepe gateau. Pile up the crepes on a hot plate and top
alternately with apple and rhubarb jam.
Other fillings: jams or jellies, cinnamon, raisins, brown sugar, icing sugar.
SAVOURY BUCKWHEAT GALETTES (Photo page x)
Ingredients: pour 32 galettes
250 g buckwheat flour, 50 g plain flour, 1 teaspoon cooking salt, 1 whole egg, 25 cl water, 50 cl semi-
skimmed milk
To make the batter: Preparation time: 10 min.
Put the two kinds of flour, salt, egg and half the water into a bowl. Stir with a wooden spoon until you
form a compact ball. Then add the rest of the water and part of the milk, mix to thin and then beat
energetically for about 5 min. to get a perfectly smooth, lump-free batter. Gradually add the milk
whilst stirring continuously.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter in a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on each side and then fill.
Illustrated recipe: Butter the galette, and then sprinkle with grated cheese and fill with slivers of ham.
Other fillings: egg, tripe sausage, bacon, mushrooms, tomatoes, scallops, salmon mousse, etc.
OKONOMIYAKI (Japanese pizza) (Photo page x)
Ingredients: for 16 okonomiyaki
Batter: 250 g plain flour, 50 cl water, 1 egg – Filling: 100 g leeks, 200 g diced bacon, 80 g shelled
prawns, 80 g thinly shredded cabbage
Preparation time: 30 min.
Filling: Brown the diced bacon for 5 min. in a frying pan and then the shredded leeks and cabbage
separately. Put into a large bowl, adding the prawns and divide this mixture into 16 portions.
Batter: Mix the flour and egg in a bowl and gradually add the water.