CucinaPro 1447 User manual

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1447
CORDLESS CREPE MAKER

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including:
1. Read all instructions.
2. To protect against electrical shock, do not immerse power cord,
plug or appliance in water or any other liquid.
3. If the Power Base/Power Cord is damaged, the manufacturer (or a
similarly qualified person) must replace it in order to avoid a hazard.
4. Do not use outside.
5. Close supervision is necessary when any appliance is being used by
or near children.
6. Avoid contact with heated parts.
7. The use of attachments not recommended or not sold by the
manufacturer may cause fire, electric shock or injury.
8. Unplug from outlet when not in use and before cleaning.
9. 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.
10. Do not let the power cord hang over the edge of a table or counter
or touch any hot surface.
11. Do not use the appliance for other than intended use.
12. Do not place on or near a hot gas or electric burner, or in a heated
oven.
13. To disconnect, remove the plug from the wall outlet.
14. Do not clean the appliance with metal scouring pads.
15. Always unplug after use and before cleaning. To avoid electric
shocks, never let the power unit, cord or plug get wet.
16. Never use a damaged appliance, get it checked or repaired.
17. Never use an unauthorized attachment.
18. This is not intended for use by young children without supervision.
19. Young children should be supervised to ensure they do not play with
the appliance.
20. Use this appliance on a stable work surface.
21. Only use the machine for its intended domestic use.

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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.
Longer extension cords may be used if care is exercised in their use.
If an extension cord is used, the marked electrical rating should
be at least as great as the electrical rating of the appliance. Arrange the
longer cord so that it will not drape over the counter top or tabletop where it
can be pulled on by children.
THIS DEVICE IS FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
• Make sure your electric supply is 110-120 Volt – 60 Hertz. This is normal US
household current. Remove all packaging.
• 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.
CLEANING AND CARE
• Before the first use, hand wash the dipping plate 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.
DO NOT IMMERSE IN WATER OR ANY LIQUID.
DO NOT PLACE IN DISHWASHER

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HOW TO USE
For best results, follow these simple instructions. Note that when your baker
is new you may notice some slight smoking or odor. This is normal with many
heating appliances and will not recur. This does not affect the safety of your
appliance.
• Place the unit on a level surface, never against a wall or in a corner or
against curtains. It should be free-standing and kept away from any
flammable material.
• 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 will turn on.
• When the light 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.

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RECIPES
BASIC CREPE BATTER
4 large eggs
1½ cups milk – more as needed
1½ cups all-purpose flour
¼ teaspoon 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 ½ cup of the milk mixture. Whisking constantly,
gradually draw the flour in until you have a thick mixture. Add another ½ cup
of milk and whisk until blended and then add the last ½ cup 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.
FRESH MUSHROOM CREPE
Makes about 16
1 pound fresh mushrooms
½ cup butter
½ teaspoon salt
½ teaspoon pepper
½ teaspoon seasoned salt
2 cubes beef bouillon
4 tablespoons dry white wine
1 cup sour cream
2 tablespoons chives, minced
First, make crepes from the "Basic Crepe Batter" recipe listed above. Then,
combine sliced mushrooms and sauté in melted butter in a skillet for about
4 minutes.

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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
Makes about 10
1½ cups Ricotta cheese
4 ounces cream cheese
3 tablespoons confectioner's sugar
Zest of 1 lemon
1 large egg
First, make crepes from the "Basic Crepe Batter" recipe listed above. Then,
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 ½ cup 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.
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
½ cups sugar
1 teaspoon sugar
1 teaspoon cornstarch
Juice of 1 lemon

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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 chunky.
As it cools down slightly, it will thicken up a bit.
STRAWBERRY SAUCE
3 cups fresh strawberries
½ cup sugar
½ cup 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.
Consider spreading on fruit jams and marmalades such as Apricot, Blackberry
or Raspberry.
TIPS FOR MAKING CREPES
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.

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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: 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: 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.