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.