Krampouz CSRO3 Notice D'utilisation page 16

Cooking
• We recommend sunflower oil for greasing the crêpe maker plate.
• Cook the crêpes at a temperature of approximately 200°C/230°C.
• Lightly grease the plate before spreading the first crêpe or each batch of crêpes.
• To make a crêpe, pour a ladleful of batter onto the hot plate. Use the spreader to distribute the
batter.
• During cooking, wipe the plate to remove any cooking residue.
• If the appliance has been hot for an extended period without any service, lightly grease the
plate before you use it again.
Practical Tips
• If the dough slips on the plate or sticks to the spreader: do not grease, there is too much fat on
the plate. Bad batter can cause the same effect. Remove the excess oil.
• If the batter just bubbles: either it is too runny, or it has gone bad, or else the plate is too hot.
• If the plate just sticks: lightly grease with a little edible oil.
• If the batter bubbles and sticks to the plate, either:
it has not been seasoned sufficiently: this needs to be completed.
the seasoning is burnt on: you need to strip the plate back and season it again.
the seasoning is burnt onto, or lifting off the plate: rub the plate with the Krampouz abrasive
stone APA1 and season it again.
• If filling crêpes on the plate used for spreading:
Avoid toppings that can damage the seasoning (e.g. lemon, tomato).
Wipe the plate before spreading the next crêpe.
• Do not polish the plates, because the seasoning will not adhere as well.
Recipes
Buckwheat Pancakes
To make 15 pancakes - Add 250 g of buckwheat flour to a bowl with 1 tablespoon of wheat flour, 1
teaspoon coarse salt, 1 egg and 12 cl of water. Beat into a compact ball. Add 12 cl of semi-skimmed
milk, stir then beat for about 5 mins until you obtain a perfectly smooth batter. Gradually add 36 cl
of milk.
Wheat flour Pancakes
To make 20 pancakes - Into a bowl, add 1 tablespoon of buckwheat flour, 100-125 g of sugar (to
taste), 1 level teaspoon of coarse salt, 2 eggs, 25 g of melted butter or 1 tablespoon of oil, 1 sachet
of vanilla sugar or other flavours, and 10 cl of water. Beat all the ingredients together, gradually
adding 250 g of wheat flour and 12 cl of semi-skimmed milk until you have a smooth dough with no
lumps remaining. Then stir in 38 cl of milk.
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