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 |
Baking time: |
•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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