Basic Recipe; Preparation Of Crêpes - Steba CR32 Mode D'emploi

Basic recipe:

250g flour
4 Eggs
50g melted butter
500ml milk
Salt
Aroma (e.g. rum)
Vanilla sugar
The crepe batter needs a little flour and plenty of fluids. Mix well the milk with the eggs and
the flour. Stir in the melted butter and leave the dough to swell for at least 30 minutes. You
need to spread the dough fast and thin on the hot plate by using the wet wooden spreader.
Preparation of Crêpes
Lightly oil the plate with a brush. Add a little quantity of dough onto the plate and
spread with a rotary motion equally with the spreader.
Add dough rotary motion turn-over
There might be some cracking due to temperature differences if the dough is added
on the plate, this is completely harmless.
Let the crêpes back until the surface is not liquid anymore. Loosen the crêpe with the
spatula and turn.
Back until ready.
While the crêpes backs ready, layer to taste with:
∙ Chocolate sauce
∙ Jam
∙ Cinnamon and sugar
∙ Cheese
And fold the crêpe at once.
Please note: the browner the crêpes are, the worse they can be fold:
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