Krampouz Fest Noz - Manuel (Page 8)

8 -
Place the knob on high flame for 5-6 minutes, then on small flame.
1- When the griddle is well-heated, pour the equivalent of a tablespoon of cooking oil for frying onto the
centre of the griddle.
2- Using a rolled cotton cloth (synthetic or similar materials are not suitable), spread the oil out evenly. Leave
the oil to cook
like this for 5 to 10 minutes to get a griddle with a brown tinge and which is perfectly dry.
3- Repeat operations (1 and 2) 8 times, reducing the quantity of oil applied each time, but ensuring that
each application of oil cooks for between 5 and 10 minutes.
A properly seasoned griddle has a chestnut colour (dark brown) and looks varnished. If you do not get this
result:
Griddle too light: Increase the height of your burner flame slightly.
Griddle too black: Reduce the height of your burner flame slightly.
Making crepes
Necessary equipment
The following are the accessories we recommend in order to make good crepes:
One beech or boxwood spreader, measuring 18 to 20 centimetres for spreading out the batter
One stainless steel spatula to remove the crepe
One pad for wiping the griddle
One 6-10 litre capacity container for the batter
One no. 7 size ladle (or bigger) depending on the required thickness of the crepes.
Our Recipe suggestions
SAVOURY CREPES
Ingredients: 500 gr. of buckwheat flour, 1 litre of full fat or semi-skimmed milk, salt to taste. Pour a little milk
into the flour and mix to obtain a thick, elastic batter, which you beat several minutes. Next, gradually add
the rest of the milk, stirring all the time. Increase or reduce the amount of milk if you want a thicker or thinner
batter. You can add a little butter or an egg yolk. Buckwheat flour batter made with water is more digestible
and gives a stronger taste. Crepes are more successful if you add a tablespoon of wheat flour to 500 gr. of
buckwheat flour.
SWEET CREPES
Ingredients: 500 gr. of flour, a tablespoon of buckwheat flour, a pinch of salt, 200 gr. of caster sugar, 15
gr. vanilla-flavoured sugar (or a teaspoon of vanilla flavouring) 3 eggs, 50 gr. butter, 1 litre of full fat or
semi-skimmed milk. Make a well in the flour. Add the sugar, the salt, the vanilla-flavoured sugar and the
eggs. Mix together with a little milk until you get a thick, lump-free batter. Add the melted butter and mix.
Gradually pour in the rest of the milk and mix without beating until you get a creamy batter. You can either
let the batter rest for about an hour or use it immediately to make your crepes. If you want your crepes to be
light, it is better to cook quickly at high temperature.