Silvercrest SKM550EDSA1-06/10-V3 User Manual download pdf (Page 19)

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Traditional Pancake

Ingredients:

2 - 3 Eggs

375 ml Milk

1 Pinch Salt

250 g Flour

Fat for frying

Preparation:

• Mix the eggs, milk and salt with the beaters.

• Sift the flour through and then add it to the mixtu-

re. Mix everything together with a whisk until

you have a smooth batter.

• Allow the batter to swell for 20 minutes.

• Heat the fat and, with a small ladle, place some

batter in the pan. (Only as much as is needed to

thinly cover the pan bottom.)

• Fry the pancakes until golden brown on both

sides and serve hot.

Hazelnut biscuits

Ingredients:

300 g Hazelnuts

90 g Cane sugar

2 Egg whites

2 2 tsp Honey

Approx. 75 g of Plum or Rose hip jam

50 g each of Semisweet and Milk chocolate

Couverture

Preparation:

• Grind the nuts medium fine with the grating disk

in the food processor and set four tablespoons

of it aside.

• Process the remaining nuts, sugar, egg white and

honey with a whisk to a firm pastry.

• Sprinkle the remaining nuts onto a work surface

and roll the pastry out to about a quarter inch

thick.

• Now cut out the biscuits and place them on a

baking tray lined with baking paper.

Oven:

Shelf height: 2

Heating: E: Circulation 200°

(preheated for 5 minutes)

G: Mark 1-2

Baking time: 6-8 minutes

• Join the cooled biscuits together in pairs with the

rose hip or plum jam and then coat them with

some milk chocolate and semisweet chocolate.

• Melt for both types separately.

Dip the biscuits up to half way in and let them

dry on a kitchen grid.

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Silvercrest SKM550EDSA1-06/10-V3 User Manual Page 19

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