•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
