CucinaPro 1447 User manual

#1447
CORDLESS CREPE MAKER
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including:
•Read all instructions
•To protect against electrical shock, do no immerse power cord, plug or
appliance in water or any other liquid.
•If the Power Base/Power Cord is damaged, the manufacturer (or a similarly
qualified person) must replace it in order to avoid a hazard.
•Do not use outside.
•Close supervision is necessary when any appliance is being used by or
near children.
•Avoid contact with heated parts.
•The use of attachments not recommended or sold by the manufacturer may
cause fire, electric shock or injury.
•Unplug from outlet when not in use and before cleaning.
•Do not operate any appliance with a damaged power cord or plug or after
the appliance malfunctions or is dropped or damaged in any manner.
Return appliance to manufacturer or its service agent for examination,
repair or electrical or mechanical adjustment.
•Do not let the power cord hang over the edge of a table or counter or touch
any hot surface.
•Do not use the appliance for other than intended use.
•Do not place on or near a hot gas or electric burner, or in a heated oven.
•To disconnect, remove the plug from the wall outlet.
•Do not clean the appliance with metal scouring pads.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not modify the plug in any way.
SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY

•Always unplug after use and before cleaning.
•To avoid electric shocks, never let the power unit, cord or plug get wet.
•Never use a damaged appliance, get it checked or repaired: see “service”
•Never use an unauthorized attachment.
•This is not intended for use by young children or infirm persons without
supervision.
•Young children should be supervised to ensure that do not play with the
appliance.
•Use this appliance on a stable work surface.
•Only use the machine for its intended domestic use.
BEFORE PLUGGING IN
Make sure your electric supply is 110-120 Volt – 60 Hertz. This is normal US
household current.
BEFORE USING FOR THE FIRST TIME
•Remove all packaging.
•Wash the parts’ see “care & cleaning”.
•When it is first switched on, the appliance may smell and emit some
smoke. This is normal. We recommended that you preheat the appliance
for 4 minutes without any food.

1. Dipping plate
2. Control light
3. Switch
4. Handle
5. Heating base
6. Button housing
7. Cooking surface
CARE AND CLEANING
Before the first use, hand wash the Dipping Place and wipe the Cooking Surface
with a damp cloth and oil it slightly. Due to the coating of the plate further
greasing will not be necessary.
After use, let the crepe maker cool before cleaning. Wipe any residue off with
slightly dampened cloth.
USING THE CREPE MAKER
•Insert the crepe maker in the cordless base and plug into a wall outlet.
•Turn on the switch. The unit will start to heat and the control light turns on.
•When it turns off, the crepe maker is ready for use.
•Pour the batter into the dipping plate supplied.

•Lift the crepe maker from the base, turn it over and dip the black cooking
surface into the batter at a slight angle. Dip the edge first then roll the
crepe maker to fully coat the surface. This should take no longer than
three seconds, it may drip slightly.
•Place the crepe maker back onto the cordless base.
•When the control light goes “ON” or there is a brown edge to the crepe it’s
done. Simply turn the crepe maker upside down over a plate. If the crepe
does not drop off – loosen the edge slightly with the plastic spatula
supplied. It is not necessary to brown the other side.
•When finished, switch off the power switch and let the crepe maker cool on
the base.
•The thickness of the crepes can be varied by holding the unit several
seconds in the batter. Please make sure that the unit is hot enough before
starting to bake, otherwise the batter will not adhere sufficiently. This may
also occur if the batter contains too much butter.
RECIPES
BASIC CREPE BATTER
4 Large eggs
1 ½Cups milk – more as needed
1 ½Cups all-purpose flour
¼Teaspoon salt
2-3 Tablespoons butter, for basting the crepe maker cooking surface
Combine the eggs and milk in a bowl, whisk until combined.
Separately, combine the flour and salt in a large bowl. Make a well in the center
of the flour and pour in ½cup of the milk mixture. Whisking constantly, gradually
draw the flour in until you have a thick mixture. Add another ½cup of milk and
whisk until blended and then add the last ½cup milk and whisk until you have a
smooth batter.
Strain the batter to remove any lumps, into a quart size measuring cup with a lip
and let rest for 30 minutes.
Cook the crepes and transfer them to a cooling rack. Proceed with the remaining
batter. Once cool, stack the crepes between sheets of waxed paper.
KEEPING CREPES WARM

If you want to serve crepes, warm without baking, broiling or frying them, cover
the stack of crepes as they are made using a cover made of foil.
FREEZING OR REFRIGERATING CREPES
Crepes will keep up to a month in the freezer or a week in the refrigerator. Stack
a batch on a sheet or foil or waxed paper, then insert into a large plastic food
storage bag and twist and fasten opening, pressing out as much air as possible.
To use the crepes, allow the crepes to warm up to room temperature. They will
peel apart with a gentle pull. If you are in a hurry, the stack can be warmed by
covering them with foil in a flat pan in a low oven.
FRESH MUSHROOM CREPES – about 16
1 Pound fresh mushrooms
½Cup butter
½Teaspoon salt
½Teaspoon pepper
½Teaspoon seasoned salt
2 Cubes beef bouillon
4 Tablespoons dry white wine
1 Cup sour cream
2 Tablespoons minced chives
Sliced mushrooms and sauté in melted butter in a skillet for about 4 minutes.
Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat
several minutes. Stir in sour cream and chives. Heat, but do not boil. Spoon
about 4 tablespoons mushrooms and sauce onto center of crepes, browned side
out and fold over.
BLUEBERRY BLINTZES – about 10
1 ½Cups Ricotta cheese
4 Ounces cream cheese
3 Tablespoons confectioners’ sugar
1 Lemon, zested or finely grated
1 Large egg
Combine ricotta, cream cheese, confectioner’s sugar, lemon zest and egg. Blend
until smooth then chill filling to firm it up so that it doesn’t squirt out of the
crepes.

Spoon about ½cup of the cheese filling along the lower third of the crepe. Fold
the bottom edge away from you to just cover the filling, then fold the 2 sides in
toward the center. Roll the crepe away from you a couple of times finishing with
the seam side down. Put on a plate seam side down until all your blintzes are
done. Then in a skillet over medium heat, brush with melted butter and pan-fry
the blintzes a few at a time until they brown and crisp quickly. Drain on paper
towel and serve hot.
BLUEBERRY SAUCE
2 Tablespoons butter
2 Pints blueberries, cleaned
½Cups sugar
1 Teaspoon sugar
1 Teaspoon cornstarch
Juice of 1 lemon
Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small pot
over medium-high heat. Bring up to a low boil and stir gently until the berries
break down and release their juice. The consistency should remain a bit chunk.
As it cools down slightly, it will thicken up a bit.
STRAWBERRY SAUCE
3 Cups fresh strawberries
½Cup sugar
½Cup water
1 Tablespoon cornstarch
Dash salt
1 Teaspoon butter
Wash and hull strawberries; crush 1 cup. Slice remainder and set aside.
Combine crushed berries, sugar, water, cornstarch and salt. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Add butter and fold in sliced berries.
I would also consider spreading on fruit jams and marmalades such as Apricot,
Blackberry or Raspberry.
CREPE SERVING HINTS

Starting with a pile of flat crepes, you can use them in a number of ways,
depending on whether you want a simple crepe or a fancy filled crepe. They can
be served cold, warm or hot, baked broiled or crisp-fried in oil.
Here are some ideas on handling crepes:
FOLD IN QUARTERS: When served plain (or spread with a thin filling) and
Served in sauce, or used hot off the pan for dipping in an appetizer dip.
ROLLED: When filled with a few spoonfuls of an entrée or dessert mixture
And quickly baked or broiled, or filled with cold mousse, ice cream
Or whipped cream.
STACKED: To make a cake (gateau) or in a casserole dish, with appropriate
Fillings and toppings, served hot or cold.
CREATE YOUR OWN FILLINGS
Crepes welcome many kinds of fillings. Try them hot off the griddle brushed with
unsalted butter and jam, make up your own filling or try some of these
suggestions.
Fill with hunks of cooked crabmeat and ripe avocado
Line with a shaved piece of ham and sprinkle with grated cheese. Fold in half and
heat until the cheese melts. You might also put some asparagus in.
Spread with cream cheese mixed with dill & chives. Layer some thinly sliced
smoked salmon. Roll and cut into slices.

ONE YEAR LIMITED WARRANTY
This product is warranted against defects in materials and
manufacturing for on (1) year from the date of original
purchase. If the product proves to be defective during this
period, it will be repaired or replaced free of charge.
This warranty does not apply to damage resulting from
misuse, accidents or alterations to the product or to damage
incurred in transit.
All returns must be carefully packed and made
transportation prepaid with a description of the claimed
defect.
CUCINAPRO
www.cucinapro.com
[email protected]