Krampouz Passion - Manual (Page 6)

Cooking: thermostat: 230° C
Pour ½ a ladle of batter and immediately sprinkle with a portion of filling.
Cook for 1 minute on the first side and 2 min. on the second and push down with the spatula to firmly
fix and brown the filling, turn over once again and cook for 1 more min.
Illustrated recipe: Okonomiyaki topped with soy sauce
Other fillings: any kinds of raw vegetables, meat or fish cut up into thin strips, mushrooms, eggs,
pickles, mayonnaise, etc.
BLINIS (Photo page x)
Ingredients: for 28 blinis
300 g plain flour, 100 g buckwheat flour, 90 cl semi-skimmed milk, 2 eggs, 30 g melted butter, a pinch
of table salt, 1 sachet (7 g) of baker’s yeast, 1 teaspoon sugar
To make the batter: Preparation time: 10 min. – Standing time: 2 hours
Put the two kinds of flour, egg yolks, yeast (diluted in 2 tablespoons of warm water), salt and sugar in
a large bowl. Gradually incorporate 75 cl of warm milk and the melted butter to get a smooth paste.
Cover with a teacloth and leave to prove for 1 hour. The mixture should double in volume. Add the
rest of the hot milk
(15 cl) and the egg whites whisked to form soft peaks. Mix gently and then leave for another hour.
Cooking: thermostat: 230° C
Pour ½ a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on each side and then garnish.
Illustrated recipe: Garnish the blinis with salad and smoked salmon. Serve with a spoonful of fresh
cream.
Other garnishes: Melted butter, fresh cream, taramasalata, lumpfish roe, any kind of smoked fish,
shellfish paste, caviar, potted pork, etc.
CRESPELLE (Photo page x)
Ingredients: for 26 crespelle
200 g plain flour, 5 eggs, 40 cl semi-skimmed milk, a pinch of salt,
1 teaspoon Italian herbs, 1 tablespoon olive oil
To make the batter: Preparation time: 5 min. – Standing time: 30 minutes
Mix the flour, whole eggs, salt, herbs and olive oil in a large bowl. Gradually incorporate the milk and
leave to stand for 30 minutes.
Cooking: thermostat: 230° C
Pour ½ 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: Spread rounds of mozzarella and chorizo on the crespelle and cook for about 30
seconds; decorate with basil and cherry tomatoes.
Other fillings: Tomato sauce, Parma ham, salami, olives, Parmesan, etc.
POTATO CAKES (Photo page x)
Ingredients: for 24 potato cakes
Batter: 250 g buckwheat flour, 2 eggs, 60 cl semi-skimmed milk, 10 cl water, 1 teaspoon cooking salt
– Filling: 250 g potatoes, 1 onion, 1 teaspoon cooking salt (to cook the potatoes)
Preparation time: 30 min. including cooking time for potatoes
Filling: Peel the potatoes and skin the onion. Dice the potatoes small and slice the onion finely. Boil or
brown in a frying pan with a little oil for 5 minutes.
Batter: Mix the flour, eggs, salt, water and milk in a bowl to get a smooth paste and add the potato and
onion mixture.
Cooking: thermostat 230° C
Pour ¾ of a ladle of batter and cook each side for 1 minute. Lightly press down on the cake while it is
cooking to firmly fix the filling.
Illustrated recipe: Serve the potato cakes hot on a salad leaf, topped with melted butter and decorated
with quarters of tomato.