SEVERIN CM 2197 Mode D'emploi page 13

Operation
∙ Unwind the power cord completely.
∙ Insert the plug into a suitable wall socket.
∙ Turn the temperature control to the
desired position.
∙ The red main indicator light comes on.
The appliance is now pre-heating.
∙ Once the pre-set operating temperature
has been reached, the red indicator light
goes out.
∙ Put a small amount of the crêpe mix on
the plate, and then use the smoothing
tool to spread out the mix evenly by
swirling it round with a circular motion.
∙ To keep the cooking temperature at
a constant level, the appliance will
periodically switch off and on again as
indicated by the red indicator light.
∙ Let the crêpe cook until the surface is no
longer liquid and it can be moved easily.
∙ Slide the fl ip-over-tool under the crêpe,
lift it up and turn it over.
∙ Cook the other side for a short time until
done. To check whether it is ready, use
the fl ip-over-tool to lift it slightly. The
crêpe should be clearly cooked, but
should not be browned; that way it is
easy to fold or roll up.
∙ Remove the crêpe from the plate.
∙ Put your topping or spread onto the crêpe
and fold or roll it.
∙ If the browning level is not to your
satisfaction, use the control to adjust
the temperature before cooking another
crêpe.
∙ If no further crêpes are to be cooked,
turn the temperature control back to its 0
position. Remove the plug from the wall
socket and allow the appliance to cool
down.
Useful tips
∙ The smoothing tool should be moistened
a little to prevent the crêpe mix sticking to
it.
∙ When attempting the fi rst crêpes, it is
advisable to use a little more mix, as
thicker crêpes are easier to handle.
∙ When the crêpe mix is placed onto the
plate, the differences in temperature
and tension may result in some slight
deformation of the plate. This is normal
and no reason for concern.
Recipes
Sweet crêpes
Ingredients:
250 g fl our
4 eggs
500 ml milk
1 tbs vanilla sugar
½ tsp salt
rum essence
50 g melted butter
Preparation:
Use a hand blender to mix the fl our, eggs,
milk, vanilla sugar and salt. Add the rum
essence and the melted butter and whisk
until a fi ne, smooth mix is achieved. Let the
dough rest for about 1 hour before baking
the crêpes.
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