Krampouz CEBIV3 Notice D'utilisation page 15

For successful seasoning:
- 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.
Greasing and wiping the plate
When making crêpes, the pad is recommended for greasing and wiping residue on the plate.
Necessary equipment
Here is a list of advisable accessories for successful crêpe making:
- A spreader (18 to 20 centimetres)
- A cleaning pad ATE1
- Cleaning wipes for pad ATE2
- Brush and water tray to clean the wood spreader
- A wooden or stainless steel spatula
- A little oil to grease the griddle
- A container for your batter
- A ladle size
Wash the accessories before using them for the first time: with clear water for wooden accessories,
with soapy water for other accessories (avoid using chlorine on stainless steel).
Recipes
WHEAT PANCAKES
For 20 crepes – Put 1 teaspoon 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 low-fat milk until
to obtain a fully smooth without lumps. Gradually add a further half litre of milk stirring all the time.
Add progressively 38 cl of milk.
BUCKWHEAT CREPES
For 15 crepes - Put 250 g of buckwheat flour, 1 dessert spoon of wheat flour, 1 teaspoon of coarse
salt, 1 egg and 12 cl of water. Stir to form a compact ball. Add 12 cl of semi-skilled milk, stir in then
beat for approximately 5 min to obtain a fully smooth batter. Gradually add 36 cl of milk.
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