Basic Recipe For People Suffering From Diabetes And Gluten Allergy; Recipes - Unold 48155 Instrucciones De Uso

BASIC RECIPE FOR PEOPLE SUFFERING FROM DIABETES AND GLUTEN ALLERGY

If you are suffering from diabetes or allergies, in particular multiple allergies,
you should first consult your doctor with regard to the allowed ingredients for the
preparation of crêpes.
People suffering from diabetes can use the above basic recipe but should re-
place the sugar by the respective quantity of dietetic sugar.
Basic recipe for approx. 15 glutenfree
crêpes
1 egg (small)
1 tblsp sugar = 30 g
50 g melted butter g
100 g glutenfree flour mix for pastry
150 ml lmilk (1,5%)
1 pinch of salt
Tip:
Prepare the batter for savoury crêpes
without sugar. Prepare a batter of the
above ingredients with a mixer or a

RECIPES

Crêpes Suzette
100 g butter, 100 g sugar, juice of ½ orange, 1 small glass of Curaçao
Prepare crêpes according to the basis recipe, reduce the milk and add the orange
juice and a dash of Curaçao.
Caramelize butter and sugar in a flambing pan and add some orange juice. Fold
the crêpes twice, put them into the pan, pour the orange liquor over the crêpes,
and flambé it with rum.
Crêpes Gourmet
5 chicken livers, 200 g calf sweetbread, 40 g butter, salt and pepper, some
white wine
For the béchamel sauce:
50 g butter, 50 g flour, 1/2 l milk, salt, pepper, nutmeg
Cut the calf sweetbread into thin slices and steam it in the butter.
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hand blender. Do not stir too long to
avoid holes in the crêpes later on. Put
the batter for 15 minutes into the re-
frigerator to let the flour soak. The bat-
ter should be quite liquid (like con-
densed milk). The thinner the batter
the more tender the crêpes. Please
note: Some glutenless flour mixtures
soak strongly. If the batter becomes
too viscous, please add about 50 ml
water or lowfat milk.