FOR ABOUT 12 CREPES
- 250 ml of whole or skimmed milk at room temperature – for intolerant soya milk
- 100 g flour 00
- 25 g soft butter – instead of butter, you can add 3 tablespoons of evo oil
- 2 whole eggs at room temperature
- 1 pinch of salt
Collect the eggs, butter, milk, salt and sifted flour in a container. Mix everything together with a whisk, even better if electric. Transfer the batter thus obtained into a bowl and let it rest for 30 minutes at room temperature.
Grease a non-stick pan with a veil of oil and cook the crepes, one at a time, pouring with a ladle a small amount of batter at a time, tilting the pan so as to distribute it evenly. Cook until the edge of the crepes is slightly raised, then turn with a non-stick spatula and continue cooking. Arrange the crepes on a plate as they are ready and keep them warm with a cloth. Stuff them to taste with our spreadable creams, jams or compotes and serve warm.
For Elite Fitness, stuff them with hazelnut protein cream.
- 100 gr of flour
- 5 eggs
- 150 gr of sugar
- 50 gr of butter
- 80 gr of potato starch
- 1 lemon
- 1 sachet of yeast
- Difficulty: Easy
- Cooking: 30 minutes
- Preparation 20 minutes
The Margherita Cake is a grandmother’s classic. It is a very simple and quick cake to prepare that can be a good base to fill with your favourite spreadable creams, jams or ELITE sugar-free compote.
Start preparing the cake by stirring the yolks in a bowl with a whisk, add the sugar little by little and keep stirring until you get a frothy and homogeneous cream without lumps.
Add the butter that you have melted in a bain-marie and then the egg whites whipped until stiff, with a pinch of salt. Continue stirring with the electric whisk or manual whisk, with regular movements from bottom to top. Now add the yeast and the grated peel of a lemon.
Finally, add the flour and potato starch little by little, to eliminate all the lumps. When the dough is smooth and homogeneous, pour it into a buttered baking pan and bake in a preheated oven at 180 degrees for about 30 minutes.
To check the baking, put a toothpick in the daisy cake, if it comes back on dry, it will mean that the cake will be ready. To prevent the surface from burning, protect it with a sheet of aluminum foil placed on top of the baking sheet.
Once cooked, let it cool and then serve with a sprinkling of icing sugar.
Stuff the daisy cake with the GustoElite products you like the most.