Recipe

On a sunlit Parisian balcony, create perfect afternoon tea with the Geedel Manual Food Processor. Whip smooth batter, chop fresh jam and walnuts, and dry mint leaves—all manually, with pâtisserie-quality results. With ripe strawberries and fluffy crêpe batter ready, let the aroma of warm butter set the scene for romance.

Ingredients (Serves 2)  

100g crêpe mix  

1 egg  

150ml milk  

20g melted butter  

10 fresh strawberries  

2 roasted walnuts  

50ml whipping cream  

30g fine sugar  

¼ tsp vanilla extract

Instructions  

1. Prepare the Crêpe Batter: Silky Smooth  

Combine crêpe mix, egg, milk, melted butter, 15g sugar, and vanilla extract in the Geedel transparent container. Attach the Liquid Whisking blade and rotate the handle clockwise for 1 minute—until the batter becomes ribbon-smooth, with no lumps (saving half the time and achieving better consistency than manual whisking). Let the batter rest for 10 minutes to refine the texture.

2. Make Strawberry Jam & Crushed Walnuts: Fine Yet Textured  

Hull and chop 8 strawberries, add 10g sugar and vanilla extract, place in the processor with the dual-blade chopper, and rotate 6 times into a fine purée (strain the seeds, then simmer for 2 minutes until thickened—filling the kitchen with fragrance).  

Place roasted walnuts in the processor, rotate 4 times with the chopping blade into coarse crumbs (preserving their aromatic crunch without turning powdery). Transfer to a small bowl.

3. Cook the Crêpes: The Art of French Thin Pancakes  

Lightly oil a non-stick pan over low heat. Pour one ladle of batter into the pan, quickly swirling to spread it evenly. Cook until the edges turn golden, then flip and cook for another 10 seconds—each crêpe should be thin enough to see through, with a rich buttery aroma, just like those from a Parisian café.

4. Assemble with Elegance: A Ritual of Afternoon Tea  

Lay a crêpe flat, spread strawberry jam evenly, place 2 strawberry halves, and roll into a cone shape. Rinse the processor container, add whipping cream and remaining sugar, attach the Liquid Whisking blade, and rotate for 2 minutes until stiff peaks form. Pipe the cream onto the crêpe, sprinkle with walnut crumbs, and serve with hot Earl Grey tea. The sweetness of strawberries, richness of cream, and crunch of walnuts blend harmoniously—capturing the essence of a Parisian afternoon in every bite.

Conclusion

The Geedel Manual Food Processor brings Parisian pastry perfection to your kitchen:

Create lump-free batter and smooth jam

Chop nuts effortlessly without electricity

Perfect for family tea times or bonding activities

Enjoy the ceremony of French patisserie with every bite—simple, manual, and beautifully authentic.