Krampouz Easy Crep System User manual

Kit d’étalement “Easy Crep’”
Notice d’utilisation 2
Spreader kit “Easy Crep’”
Instructions for use 5
Teigverteilerset “Easy Crep’”
Bedienungsanleitung 7
Kit de apoyo tecnológico “Easy Crep’”
Instrucciones de uso 9
Kit d’étalement
Easy Crep’
AI0089 Ed.4
Notice originale
Original instruction
Originalbetriebsanleitung
Manual original

- 4 -
4. Laissez la crêpe cuire environ 10 à 15 secondes avant
de la retourner. Pour cela, glissez délicatement
la spatule sous le bord de la crêpe, exercez une ½
rotation du poignet et soulevez la crêpe franchement puis
retournez-la sur l’autre face.
Pour les crêpes consommées froides, cuisez légèrement la
deuxième face.
Pour les crêpes garnies, référez-vous aux conseils figurant
dans le livret de recettes.
Nettoyez l’étaleur « Easy Crep’» avec le pinceau et reposez-le
dans l’eau.
Conseils
L’étalement s’effectue toujours dans le sens des aiguilles d’une montre, sans jamais revenir en arrière.
Exercez, si besoin, une légère pression de l’étaleur « Easy Crep’» sur la plaque pendant la rotation.
Utilisez toujours une pâte sans grumeaux, tamisez-la si nécessaire.
Certaines pâtes prêtes à l’emploi ne s’adaptent pas à l’étalement avec l’étaleur « Easy Crep‘».
Nous vous conseillons de conserver l’emballage d’origine pour ranger l’appareil et ses accessoires.
Recettes
CRÊPES DE FROMENT
Pour 20 crêpes - Dans un récipient, mettez 1 cuillerée à soupe de farine de sarrasin (blé noir), 100 à 125 g de sucre
selon vos goûts, 1 cuillerée à café rase de gros sel, 2 œufs, 25 g de beurre fondu ou 1 cuillerée à soupe d’huile, 1
sachet de sucre vanillé ou autres parfums, 10 cl d’eau.
Battez l’ensemble et ajoutez progressivement 250 g de farine de froment et 12 cl de lait demi écrémé jusqu’à
obtenir une pâte homogène et sans grumeaux. Délayez ensuite 38 cl de lait.
CRÊPES DE SARRASIN (BLE NOIR)
Pour 15 crêpes - Dans un récipient, mettez 250 g de farine de sarrasin, 1 cuillerée à soupe de farine de froment, 1
cuillérée à café de gros sel, 1 œuf et 12 cl d’eau. Remuez jusqu’à obtenir une boule compacte. Ajoutez 12 cl de lait
demi-écrémé et délayez puis battez environ 5 min afin d’obtenir une pâte parfaitement homogène. Ajoutez
progressivement 36 cl de lait.

- 5 -
Preparing the cooker
The surfaced cast iron griddles need seasoning before using for the first time
Seasoning of the griddles
Caution: this operation (lasting 1 to 1 ½ hour) is necessary when griddles are new.
Use frying oil without other ingredient.
For successful seasoning:
- Use the cleaning pad ATE1 and one to 3 piled wipes
- Plug the power supply cable
- Switch on the appliance
- Heat the appliance in heated to 250°C. Your appliance reaches the required temperature when the orange
indicator light goes out. Keep the appliance at this temperature for the duration of seasoning.
- For the first 4 layers: pour 1 teaspoon of vegetable oil onto the plate. Spread uniformly using the pad. Allow to dry
until there is no more smoke: 5 to 10 minutes.
- From the 5th to the 9th layer: pour ½ teaspoon of vegetable oil onto the plate. Spread uniformly using the pad.
Allow to dry until there is no more smoke: 5 to 10 minutes.
- Last layer: pass the pad over the plate without adding fat.
- End result: seasoning which looks like varnish, light chestnut in colour.
For the first run, between each crêpe, grease the newly based plate well.
Using
BE CAREFUL! ONLY FOR CAST IRON GRIDDLE MACHINED
Your work surface should look as follows:
Cooking
Using the spreader “Easy Crep’”:
1. Connect your crepe maker and position the thermostat slider at the desired temperature. Wait for the light
to go out (the thermostat automatically controls the heat throughout the use), then lightly grease the hot
plate.
Check the spreader “Easy Crep’” is clean and let it soak in the water tray.
2. With one hand, fill the ladle right to the top. With the other, place the spreader “Easy Crep’” facing towards
you.
3. Pour the whole ladle of batter into the spreader “Easy Crep’” in one go
without trying to spread it out inside it and immediately turn it clockwise.
The first turn must be made in 2/3 seconds. Continue to rotate gently until
the remaining batter in the spreader “Easy Crep’” is spread out then put
it back in the tray of water. You can also spread out this remaining batter
with the wooden.

- 6 -
Leave the crepe to cook for approximately 10 to 15 seconds
before turning it over. To do this, slide the crepe turner gently
under the edge of the crepe, turn your wrist and lift up the crepe
confidently, then turn it over onto the other side.
For crepes to be eaten cold, cook the other side only slightly.
For crepes to the filled, follow the instructions in the recipe book.
Wipe the hot plate and clean the spreader “Easy Crep’” with the
brush and put it in the tray of water.
Tips
Always spread out the batter in a clockwise direction, never going backwards.
If required, apply gentle pressure to the spreader “Easy Crep’” on the hot plate when rotating it.
Always make sure the batter has no lumps, sieve it if required.
Certain ready-made batters are not designed to be spread out with the spreader “Easy Crep’”.
You are advised to keep the original packaging to store the appliance and its accessories.
Recipes
WHEAT PANCAKES
For 20 crepes –Put 1 tablespoon of buckwheat flour (optional), 100 to 125 g of sugar, 1 teaspoon of salt,
2 eggs, 25 g of melted unsalted butter or 1 tablespoon canola, 1 teaspoon vanilla extract and 10 cl of
water in a bowl. Stir it all and add gradually 250 g of wheat flour and 12 cl of low-fat milk until to obtain a
fully smooth without lumps. Add progressively after 38 cl of milk.
BUCKWHEAT CREPES
For 15 crepes -Put 250 g of buckwheat flour, 1 tablespoon of wheat flour, 1 teaspoon of coarse salt, 1 egg
and 1 glass of water (12 cl) into a bowl. Stir to form a compact ball. Add one glass of semi-skilled milk (12
cl), stir in then beat for approximately 5 min to obtain a fully smooth batter. Add progressively after 36 cl
of milk.
4.

- 12 -
Krampouz SAS –Z.A. Bel Air –29700 Pluguffan - Tel. [phone] –Fax. [phone]
www.krampouz.com –[e-mail]