Instruction Manual

ENG
Crêpes (the French name for pancakes)
Set the adjustable thermostat (depending on model) to the max position. Pour a
small ladle of batter in the middle of the plate. Spread immediately with the
spreader (without pressing) in a circular movement from the center. To easily
spread the batter, we recommend wiping the spreader after each crêpe and
placing the spreader in a glass of water. Leave to cook for about 2 minutes on
each side. Then fold the crêpe as you want: as a roll or in half, in quarters, or
folded as an envelope.
Recipes for 6 people (20 to 25 crêpes):
The classic French batter:
In a bowl, place 2 cups (500 g) sifted plain flour. Add 6 beaten eggs, 2 pinches salt and
2 tbsps of oil or melted butter. Gradually mix in 2 – 2 1/2 cups (1 litre) of milk, until
the consistency of light cream. Leave to stand for 1 to 2 hours.
Beer batter:
For crêpes with a light texture, replace 1 cup (1/4 litre) of milk with 1 cup (1/4 litre) of
beer.
If the batter is too thick when making the crêpes, add a small amount of water and
mix again.
Crêpes with ham and cream
• 3 slices of ham • 1 bowl of grated cheese • 1 cup of heavy cream
Place 1/2 slice of ham on your crêpe after the crêpe has been turned and is nearly
done. Sprinkle with grated cheese. When the ham is hot, coat with fresh cream and
fold like an envelope.
Crêpes with Roquefort, fresh cream and
walnuts
• 1 piece of crumbled Roquefort • 1 cup of heavy cream • 4 to 5 chopped
walnuts
Mix all the ingredients. In your plate, garnish the crêpe with this preparation and fold
in four.
Crêpes with honey, walnuts or hazelnuts
• 100 g (3 1/2 oz.) crushed walnuts or hazelnuts • 3 tbsps honey
Mix all the ingredients. After the crêpe has been turned and is nearly done cooking,
garnish the crêpe with this preparation and fold in four. Heat for a few seconds on the
cooking plate. Serve and decorate with whipped cream.
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