Breville vtp130 User manual

™
traditional
crêpe maker
®

2
!Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors.
!Always ensure that hands are dry before handling the plug or switching on the
appliance.
!Always use the appliance on a stable, secure, dry and level surface.
!Care is required when using the appliance on surfaces that may be damaged by heat.
The use of an insulated pad is recommended.
!This appliance must not be placed on or near any potentially hot surfaces (such as a
gas or electric hob).
!Never let the power cord hang over the edge of a work top, touch hot surfaces or
become knotted, trapped or pinched.
!Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
!Ensure the appliance is switched off and unplugged from the supply socket after use
and before cleaning.
!Always allow the appliance to cool before cleaning or storing.
!Never immerse any part of the appliance or power cord and plug in water or any other
liquid.
!Never leave the appliance unattended when in use.
product safety
This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities or
lack of experience and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance. Cleaning
and user maintenance shall not be made by children unless they are older
than 8 and supervised.
Keep the appliance and its cord out of reach of children less than 8 years
old.
Always allow adequate air space above and on all sides for air circulation.
Never use the appliance under cupboards or curtains or other ammable
materials.
Never operate the appliance by means of an external timer or separate
remote-control system.
Do not touch the metal parts of the appliance during use as they may
become very hot.
If the supply cord is damaged, it must be replaced by the manufacturer, its
service agent or similarly qualied persons in order to avoid a hazard.

3
before first use
Always use your crêpe maker on a stable, secure, dry and level surface.
Allow adequate space above and on all sides for air circulation.
Do not allow your crêpe maker to touch any ammable material during use (such
as curtains or wall coverings).
Care is required when using the appliance on surfaces that may be damaged by
heat. The use of an insulated pad is recommended.
• Unpack your crêpe maker and remove all packaging, promotional materials and
stickers. Remove all printed documents. You may wish to store the packaging for
future use.
• Wash the spreader in warm soapy water and allow it to dry thoroughly .
• Wipe the appliance with a soft, damp cloth.

4
features
1 Temperature control
Allows you to vary the temperature of your crêpe maker.
2 Ready-to-cook light (green)
Comes on when you switch on your crêpe maker. Goes out when your crêpe maker
reaches the temperature selected using the temperature control.
3 On/off button
4 On light (red)
Comes on when you switch on your crêpe maker
5 Non-stick cooking surface
6 Cord storage
Wrap the mains cord around these three hooks underneath your crêpe maker when
not in use or storing.
7 Spreader
Used to spread the batter evenly over the cooking surface of your crêpe maker. Also
known as a rateau (rake) in French.

5
Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.

6
using your crêpe maker
Your crêpe maker gets very hot during use. Do not touch the cooking surface
or attempt to move the appliance while it is in use or while it is still hot.
When you rst use your crêpe maker, there may be a slight odour as the heating element
warms up for the rst time. This is quite normal and not a cause for concern. The odour
will disappear after a short time.
1. Before cooking your rst crêpe, and between cooking each crêpe, grease the cooking
surface with a piece of kitchen paper and some butter or oil. This will also improve
the avour and colour of the crêpe.
2. Plug your crêpe maker into a supply outlet. Route the mains cable underneath your
crêpe maker as shown.
3. Set the on/off switch to the on position. The on light (red) and the ready-to-cook light
(green) will both come on.
4. Set the temperature control to a high heat setting (4 or 5) depending on how well
cooked you like your crêpes. It’s probably best to start at the lower setting and
increase it if necessary.
5. When the green ready-to-cook light goes out, use a ladle to pour about 60-70
millilitres of the batter onto the cooking surface.
6. Immediately start to spread out the batter as uniformly as possible using the spreader
as shown. Use the spreader to pull the batter around the surface. Don’t go over
areas that have already been spread or your crêpe may rip. Don’t worry if you don’t
get it right rst time because it will take a little practice before you can do this like a
professional crêpière!
7. Allow the crêpe to cook for about 60 to 90 seconds and then carefully use a plastic/
wooden spatula to ip the crêpe over. Allow to cook for a further 60 seconds.
8. Stack the cooked crêpes on top of each other on a warmed plate.
Tips
• Always spread the batter in a clockwise direction using a slight downwards pressure.
• Always ensure that your batter is as lump free as possible. Strain the batter if
necessary.
• To reheat a previously cooked crêpe, set the temperature control to about 2 or 3.
• Only use plastic or wooden accessories on the surface of your crêpe maker.

7

8
recipes
INDIAN CHICKPEA PANCAKES - serves 4
1. Beat the egg and the our together and then gradually add the milk to make a
smooth batter. Then stir in the melted butter and the spinach leaves. Season the
batter and leave it to rest.
2. Pre-heat your crêpe maker on setting 3 with some olive oil on the plate and make 4
large pancakes, slightly thicker than crêpes, setting them aside each time to keep
warm.
3. When the nal crêpe is cooked and removed turn the heat down to setting 2 and
place one pancake on the plate.
4. Fill it with goat’s cheese, basil, tomato and a drizzle of olive oil and then fold it in
half. Leave it to heat slowly until the cheese melts. Remove it and then keep it warm
whilst you cook the others.
5. Serve with salad leaves
150g of gram our
260ml of water
½ tsp of salt
½ tsp of cayenne pepper
½ tsp of caraway seeds
1 small red onion (nely chopped)
3 small garlic cloves (nely chopped)
1. Add the our to a bowl and then carefully stir in the water to make a smooth batter.
Then add the remaining ingredients, stir and then leave to rest for approximately 20
minutes.
2. Lightly grease the cooking surface with oil and heat to setting 4. Ladle the same
amount of mixture you would if you were making a crêpe. Spread it out and then
leave it to cook slowly for 3-4 minutes until the underside is reddish-brown. Drizzle
a little oil around the pancake and then turn it over and cook for another minute or so.
3. Transfer to a warmed plate and repeat the process.
4. Serve as a tasty alternative to bread with your favourite curry dish or a Raita.
1 thumb sized piece of ginger (peeled and
chopped)
½ tsp of ground coriander
2 tablespoons of fresh coriander (nely
chopped)
Vegetable oil
300ml of milk
1 medium egg
15g melted butter
100g plain our,sifted
150g of spinach leaves
Salt and pepper
Olive oil
200g cherry tomatoes, halved
Handful of fresh Basil leaves
200g Goats cheese, sliced
Extra Virgin Olive Oil
Green salad leaves
ITALIAN STYLE DOUBLE FILLED PANCAKES - serves 4

9
BUCKWHEAT BLINIS - makes approximately 20
Butter for cooking
40g of buckwheat our
125g of strong white plain our
¾ teaspoon of salt
These blinis are perfect with smoked salmon and crème fraiche.
1. Sift both the ours together with the salt, and then sprinkle in the yeast.
2. In a pan, gently heat the milk and the crème fraiche so it is just warm but not hot
3. Remove it from the heat and then whisk in the egg yolk.
4. Whisk the mixture into the our until you have a thick batter. Cover the batter with a
cloth and leave it for an hour.
5. The mixture will now be sponge-like. Whisk the egg whites until they form stiff peaks
and then gently fold them into the batter. Cover and leave it for another hour.
6. Brush the crêpe maker with melted butter and then heat it to setting 4.
7. Spoon 1 tablespoon of batter onto the plate and then top with another ½ tablespoon.
The mixture won’t spread out much so this amount of mixture will produce a blini that
is about 10cm (4 inches) in diameter.
8. After about 40 seconds ip it over and cook for approximately 30 seconds.
9. Transfer it to a cooling rack and then repeat the process, covering the plate in melted
butter each time before spooning on the batter.
10. The mixture should make approximately 20 blinis.
11. Wrap the blinis in foil and then place them in a pre-heated oven for 10 minutes at
140°C (gas mark 1).
12. Serve them on warm plates topped with crème fraiche and smoked salmon.
5g of easy-blend dried yeast
150ml of crème fraiche
175ml of whole milk
2 medium eggs separated

10
recipes
The secret to the delicious avour in these quesadillas is to cut the peppers and onions
into a really ne dice.
1. Heat your crêpe maker on setting 3 without any oil.
2. Place all the ingredients for the quesadillas into a bowl and combine well.
3. Place a tortilla wrap onto the hot crepe maker. Add a couple of handfuls of the
cheese mixture as if you were making a pizza. Spread it out to within 1cm of the
outer edge of the tortilla. Add the second tortilla on top of the rst.
4. Cook for approx 2-3 minutes until the base turns golden and crispy and the lling
begins to melt
5. Place your hand gently on top of the quesadillas (it won’t be hot) and ease a spatula
underneath. Flip the quesadillas over and cook for a few more minutes until crisp.
6. Serve hot cut into wedges. Delicious with a side serving of spicy salsa and avocado
dip
2 tortilla wraps
2 handfuls of grated cheese of your choice
(cheddar often works well)
½ red pepper, nely diced
¼ green pepper, nely diced
¼ yellow pepper, nely diced
¼ red onion, nely diced
¼ red chilli nely diced or a pinch of chilli
akes, optional
EASY QUESADILLAS - serves 1-2
QUESADILLAS
Originating in Mexico, a quesadillas is a soft tortilla lled with cheese and a variety of
vegetables, chicken or meat. They are often baked or fried to crisp the tortilla. Quesadillas
can be adapted to include lots of your favourite ingredients. We have included some
quesadillas recipes but feel free to put together your own favourite.
Tortillas (often called wraps) can be made using the recipe on page 15 or bought ready-
made. Larger supermarkets sell a variety of tortillas including whole-wheat, soft brown
and seeded.

11
1. Heat your crêpe maker on setting 3 without any oil.
2. Once your crêpe is at the right temperature, add one of the tortillas.
3. Scatter over the brie and the chicken breast, top with the rocket and torn basil leaves.
4. Spread the cranberry sauce over the remaining tortilla and place it on top of the rst
one.
5. Cook for approx 2-3 minutes until the cheese starts to melt and the base of the tortilla
turns golden and crisp.
6. Place your hand gently on top of the quesadillas (it won’t be hot) and ease a spatula
underneath. Flip the quesadillas over and cook for a few more minutes until crisp.
7. Serve cut into wedges.
CHICKEN, BRIE, ROCKET AND BASIL QUESADILLAS - serves 1-2
2 tortillas
1 large cooked chicken breast, sliced
125g approx. brie sliced
1 tbsp cranberry sauce (optional)
1 handful of Rocket leaves
6 basil leaves torn
1. Heat your crêpe maker on setting 3 without any oil.
2. Place all the cheese and onion into a bowl and combine well.
3. Place a tortilla wrap onto the hot crepe maker, add the sliced ham and a couple of
handfuls of the cheese mixture as if you were making a pizza. Spread this out to
within 1cm of the outer edge. Add the second tortilla on top of the rst.
4. Cook for approx 2-3 minutes until the base turns golden and crispy and the lling
begins to melt
5. Place your hand gently on top of the quesadillas (it won’t be hot) and ease a spatula
underneath. Flip the quesadillas over and cook for a few more minutes until crisp.
6. Serve hot cut into wedges.
7. Try serving with some spicy salsa and salad leaves for a tasty lunch.
CURED HAM AND CHEESE QUESADILLAS - serves 1-2
2 tortillas
2 handfuls of grated cheese of your choice
1 large spring onion, nely sliced
30g thinly sliced cured ham

12
recipes
BASIC CRÊPES - makes approximately 5
1. Mix the additional sugar and the orange zest with the basic batter and leave it to rest.
2. Make the crêpes as normal but try to achieve the thinnest crêpe you can. Remove
the crêpes and transfer them to a warm plate to keep them warm.
3. Turn the temperature control down to setting 3.
4. Mix all the ingredients for the orange sauce, except for the butter.
5. Heat the sauce gently in a saucepan until it is warm.
6. Wipe the plate with some butter and place each crêpe at on it. Pour a little orange
sauce into the middle of the crêpe. Then using a spatula and fold the crêpe in half
and then again to make a triangle shape.
7. Place each crêpe somewhere to keep warm. Repeat the process until all the crêpes
are warmed and glazed in the sauce.
8. Serve the crêpes with any remaining sauce poured over them.
125g plain our, sifted
2 eggs, beaten
200ml of milk
1. Sift the our and salt into a bowl. Make a well in centre of the our and then tip in the
eggs. Using an electric whisk or by hand, mix the eggs with the our. Then pour in
the milk gradually, as you mix, until you have a smooth batter.
2. Leave the batter to rest for up to an hour in the fridge, this makes the gluten (protein)
relax and creates a lighter crêpe.
3. Cook the crêpe for approximately 60 to 90 seconds until you can insert a spatula
under the crêpe. The underneath should have started to turn golden. Carefully ip
the crêpe over and cook the other side for about 60 seconds.
4. Lift off the crêpe and put it on a warm plate.
Pinch of salt
Butter for cooking
1 portion of basic crêpe batter
1 tablespoon of caster sugar
½ an orange, zested
For the orange Sauce
20g of sugar
3 oranges, juiced (about 150ml of juice)
1 orange, zested
1 lemon, juiced and zested
3 tablespoons of Cointreau, Grand Marnier
or Brandy
50g of butter for cooking
CRÊPE SUZETTE - serves 4-5

13
BANOFFEE CRÊPES WITH CHOCOLATE SAUCE - serves 4
1 portion of basic crêpe batter
2 large bananas
2 tablespoons of butter
2 tablespoons soft brown sugar
1. Make the crêpes and leave them somewhere to keep warm. Turn the temperature
control down to setting 3.
2. Peel and slice the bananas diagonally.
3. Mix together the sugar and butter and spoon it into the middle of the crêpe maker.
Add the sliced bananas and stir occasionally in the sugared butter for 1 minute.
4. Put the chocolate spread and cream into a small saucepan.
5. Stir the chocolate spread and cream until heated through.
6. Place two crêpes on each plate folded in half.
7. Top each one with the banoffee mixture, then add a scoop of ice cream. Finally
drizzle with the chocolate sauce.
Why not try...
White Chocolate Sauce: Melt 150g of white chocolate with 200g of double cream
4 tablespoons chocolate spread
2 tablespoons double cream
Vanilla ice cream
CHOCOLATE CHIP PANCAKES WITH BLUEBERRIES - serves 4
1 portion of basic crêpe batter
1 teaspoon of sugar
25g cocoa powder, sifted
150g of chocolate chips
200g of blueberries
2 tablespoons of golden syrup
1. Mix the basic crêpe batter with the sugar, cocoa powder and the chocolate chips.
Leave it to rest.
2. When you cook the crêpes, turn your crêpe maker down to setting 3, because a
higher heat will burn the chocolate.
3. Unlike making normal crêpes you will not be able to use the spreader, so pour the
batter gradually over the cooking plate until it is covered. Cook as normal
4. Heat the blueberries with the syrup in a pan on a low heat for 5 minutes until they
have broken down and softened.
5. Pour the hot blueberry sauce over the chocolate crêpes.

14
recipes
RICOTTA PANCAKES WITH YOGHURT AND BERRIES - makes 12
1. Sift the self raising our and baking powder into a large mixing bowl and make a well
in the middle.
2. Pour the 2 beaten eggs and mix with the our using a whisk. Gradually add the
buttermilk and water mixture, continuously whisking until it is smooth.
3. Separately whisk the egg whites until they are stiff and then fold them in to the
mixture.
4. These make smaller pancakes. Spoon 1 ladle of the mixture into the middle of the
pre-heated plate (setting 4) and ip after 2 minutes or when it is golden.
325g ricotta cheese
175ml semi-skimmed milk
1 tbsp runny honey
4 free range eggs, separated
225g plain our
1 tsp baking powder
2 tbsp caster sugar
1. For the griddle cakes, place the ricotta cheese, semi-skimmed milk, runny honey and
egg yolks into a bowl.
2. Using a hand whisk or an electric mixer, mix the ingredients together.
3. Sift the our and the baking powder into a large bowl. Add it to the ricotta mixture a
tablespoon at a time as you whisk until you achieve a smooth batter.
4. In another bowl whisk the egg whites to soft peaks then add the caster sugar and
whisk until stiff and glossy.
5. Add a spoonful of the egg whites to the ricotta mixture to slacken it and then fold in
the remainder of the whisked egg whites using a whisk or hand mixer.
6. Heat the crêpe maker to setting 3.
7. Butter the crêpe maker plate well and spoon 2 tablespoons of the ricotta batter onto
the plate for each griddle cake.
8. Cook for about 2 minutes before ipping them over and repeating until golden.
9. Keep cooking the griddle cakes and then keeping them warm
10. Meanwhile, combine the yoghurt with the cinnamon and 2 tablespoon of honey.
11. Spoon the yoghurt over the cakes, top with the berries and drizzle with the remaining
honey.
2 tbsp vegetable oil or melted butter
For the honeyed yoghurt and berries
200g Greek yoghurt
1 tsp ground cinnamon (optional)
3 tbsp runny honey
325g mixed berries (Raspberries, cut
strawberries and blueberries)
BUTTERMILK PANCAKES - serves 4
100g of plain our
1 tsp of baking powder
2 eggs, beaten + 2 egg whites
125ml of buttermilk mixed with 50ml of
water

15
1. Pre-heat the crêpe maker to setting 5 and then add the butter. Place the sliced
mushrooms onto your crêpe maker and cook for 3 minutes, stirring.
2. Lightly beat the eggs (don’t overbeat them) and then mix in the remaining ingredients
except the cheese.
3. Dot some butter around the mushrooms and let it melt.
4. Pour the egg mixture onto the plate, making sure that it spreads out evenly. Then
using a spatula, draw some of the mixture back in to the middle as it cooks. Let some
of the mixture run back into the spaces. This will make the omelette nice and uffy.
5. Leave it to cook for 2 to 3 minutes until it is nearly cooked on top and golden
underneath. Sprinkle it with the cheese and then fold it over.
6. Leave it to cook for another minute and then serve with a green salad.
1. Sift the our into the bowl rubbing in the fat until it resembles breadcrumbs. Dissolve
the salt in the warm water and then add it gradually to the our mixture, stirring until
you have a soft dough. You may not need all the water.
2. Turn the dough out onto a oured surface and knead until it is smooth and elastic.
Divide them into about 12 balls and put them on a lightly greased tray, and cover it
with cling lm and rest for 1 hour at room temperature.
3. Heat the crêpe maker on setting 3 with no oil.
4. Roll out each ball to into a circle that is about 20 cm across. Lay one on the plate and
cook for 1 minute until it starts to pull off. Then ip it over and cook it on the other
side. It should still be soft.
HAM AND CHEESE OMELETTE - serves 2
30g of butter
2 large handfuls of mushrooms, sliced
thinly
4 large eggs
6 slices of ham, chopped
2 tablespoons of crème fraiche
4 spring onions, chopped nely
90g of grated cheddar cheese
Salt and pepper
FLOUR TORTILLAS - makes 12
225g of strong plain our
50g of lard cubed and softened
½ teaspoon of salt
125ml of warm water

16
cleaning
Always unplug this appliance and allow it to cool completely before cleaning it.
NEVER immerse this appliance, or its plug or cable in water or any other liquid. Do
not hold under a running tap.
Never use harsh abrasive cleaning products or solvents.
• Always make sure that you crêpe maker appliance is disconnected from the mains
supply and has cooled down before you attempt to clean it.
• The non-stck cooking surface does not require any special cleaning method. After
each use, simply wipe with a clean cotton cloth.
• Clean the rest of your crêpe maker with a damp cloth.
• Do not use abrasive cleaning agents or sharp objects to clean/remove food deposits.
• Clean the spreader in hot soapy water. Dry thoroughly before using.

17
connection to the mains supply
This appliance must be earthed.
If the plug is not suitable for the socket outlets in your home, it can be removed and
replaced by a plug of the correct type.
If the fuse in a moulded plug needs to be changed, the fuse cover must be retted. The
appliance must not be used without the fuse cover tted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord and
an appropriate plug tted as detailed. If you remove the plug it must not be connected to
a 13 amp socket and the plug must be disposed of immediately.
If the terminals in the plug are not marked or if you are unsure about the installation of the
plug please contact a qualied electrician.
13A
Blue
(Neutral)
Brown
(Live)
Fuse
Green/Yellow
(Earth)
Plug should be ASTA approved to BS1363
Fuse should be ASTA
approved to BS1362
Ensure that the outer sheath of
the cable is firmly held by the cord grip

18
after sales service
These appliances are built to the very highest of standards. There are no user serviceable
parts. Follow these steps if the unit fails to operate:
1. Check the instructions have been followed correctly.
2. Check that the fuse has not blown.
3. Check that the mains supply is functional.
If the appliance will still not operate, return the appliance to the place it was purchased for
a replacement. To return the appliance to the Customer Service Department, follow the
steps below:
1. Pack it carefully (preferably in the original carton). Ensure the unit is clean.
2. Enclose your name and address and quote the model number on all correspondence.
3. Give the reason why you are returning it.
4. If within the guarantee period, state when and where it was purchased and include
proof of purchase (e.g. till receipt).
5. Send it to our Customer Service Department at the address below:
Customer Service Department
Jarden Consumer Solutions (Europe) Limited
Middleton Road, Royton, Oldham OL2 5LN, UK.
Telephone: [phone] Fax: [phone]
e-mail: [email protected]
Replacement parts
For additional or replacement parts, please visit www.breville.co.uk or call us on 0161
621 6900.
Troubleshooting
For troubleshooting and FAQs visit www.breville.co.uk/faqs
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19
Please keep your receipt as this will be required for any claims under this guarantee.
This appliance is guaranteed for 1 year after your purchase as described in this
document.
During this guaranteed period, if in the unlikely event the appliance no longer functions
due to a design or manufacturing fault, please take it back to the place of purchase, with
your till receipt and a copy of this guarantee.
The rights and benets under this guarantee are additional to your statutory rights, which
are not affected by this guarantee. Only Jarden Consumer Solutions (Europe) Limited
(“JCS (Europe)”) has the right to change these terms.
JCS (Europe) undertakes within the guarantee period to repair or replace the appliance,
or any part of appliance found to be not working properly free of charge provided that:
• you promptly notify the place of purchase or JCS (Europe) of the problem; and
• the appliance has not been altered in any way or subjected to damage, misuse,
abuse, repair or alteration by a person other than a person authorised by JCS
(Europe).
Faults that occur through, improper use, damage, abuse, use with incorrect voltage, acts
of nature, events beyond the control of JCS (Europe), repair or alteration by a person
other than a person authorised by JCS (Europe) or failure to follow instructions for use
are not covered by this guarantee. Additionally, normal wear and tear, including, but not
limited to, minor discoloration and scratches are not covered by this guarantee.
The rights under this guarantee shall only apply to the original purchaser and shall not
extend to commercial or communal use.
If your appliance includes a country-specic guarantee or warranty insert please refer
to the terms and conditions of such guarantee or warranty in place of this guarantee or
contact your local authorized dealer for more information.
Waste electrical products should not be disposed of with Household waste. Please
recycle where facilities exist. E-mail us at [email protected] for further
recycling and WEEE information.
Jarden Consumer Solutions (Europe) Limited
5400 Lakeside
Cheadle Royal Business Park
Cheadle
SK8 3GQ
UK
guarantee

VTP130_Iss_3 10/14 93215-3 UKPUL
P.N. 179652
Jarden Consumer Solutions (Europe) Limited
Cheadle Royal Business Park, Cheadle, SK8 3GQ, United Kingdom
e-mail: [email protected]
Telephone: [phone]
For Customer Service details, please see the website.
www.breville.co.uk
© 2014 Jarden Consumer Solutions (Europe) Limited
All rights reserved. Imported and distributed by Jarden Consumer Solutions (Europe) Limited,
Cheadle Royal Business Park, Cheadle, SK8 3GQ, United Kingdom.
The product supplied may differ slightly from the one illustrated due to continuing product development.
Printed in China
®