Manual CucinaPro 1447 Crepe Maker

Manual

Strawberry Sauce

3 Cups fresh

st

rawberri

es

1/2 Cup sugar

1/2 Cup water

1 Tablespoon cornstarch

Dash

sa

lt

1 Teaspoon butter

Wash and hull strawberri

es;

crush 1 cup. Slice remainder and set aside. Combine

crushed berries,

sugar,

water, cornstarch and

sa

lt. Cook over

medium

heat, stirring

constantly, until mixture thickens and boils. Boil and stir 1 minute. Add butter and

fold in sliced berries.

I

would

also consider spreading on

fruit

jams and marmalades such

as

Apricot,

Blackberry

or

Raspberry.

Crepe Serving Hints

Starting

with

a

pile

of

flat crepes, you can

use

them in a number

of

ways, depend-

ing on whether you want a s

impl

e crepe

or

a fancy

filled

crepe. They can

be

served cold, warm or hot, baked,

broiled

or

cri

sp

-f

ried in oi

l.

Here are some ideas on

handlin

g crepes:

FOLD

IN

QUARTERS:

When

served plain (or spread

with

a thin

filling

) and

served in sauce, or used hot

off

the pan for

dipping

in

an

appetizer dip.

ROLLED:

When

filled

with

a

few

spoonfuls

of

an

entree

or

dessert mixture

and

quickly

baked

or

broiled

,

or

filled

with

cold

mousse, ice cream or

whipped

cream.

STACKED:

To

make a cake

(ga

teau) or in a casserole di

sh,

with

appropriate

fillings and toppings, served hot

or

cold

.

Create Your

Own

Fillings

Crepes

welcome

many kinds

of

fillings. Try them hot

off

the griddle brushed

with

unsalted butte and jam, make

up

your

own

fillin

g

or

try

so

me

of

these suggestions.

Fill

with

hunks

of

cooked crabmeat and ripe avoca

do

.

Line

with

a shaved piece

of

ham and sprinkle

with

grated cheese. Fold in half and

heat until the cheese melts.

Spread

with

cream cheese mixed with

dill

& ch i

ves.

Layer some

thinly

sl

iced

smoked salmon. Roll and

cut

into slices.

7

Rating

More about this manual

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