Krampouz CEBIV3 Notice D'utilisation page 12

R ecipes
W HEAT PAN CAKES
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.
BUCKW HEAT CR EP ES
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.
Cooking
Use cooking oil for greasing the griddles.
Cooking temperature for crêpes is between 200°C/ 230°C approx.
Before spreading the first crêpe, or before each crêpe making session, lightly grease the griddle
with the cleaning pad Krampouz.
To make a crepe, poor a ladle of batter on the hot griddle. Spread the batter with the wood
spreader Krampouz.
W hilst cooking, simply wipe the griddle with the cleaning pad and only add oil if your crêpes
stick.
If the appliance remains heated for a long time without being used, ensure you lightly grease the
griddle before re-use.
Practical advice
If the batter runs on the griddle or sticks to the spreader: do not grease. W ipe the griddle with a
Krampouz wiper pad ATG1 or ATG5. Badly-made batter can have the same effect.
If the batter bubbles and sticks to the griddle:
You have not seasoned enough: continue the seasoning operation
The griddle is charred: scrape and redo the seasoning operation
The griddle is charred or the seasoning unsticks: scrape the griddle with an abrasive stone
and start another seasoning.
The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.
If the griddle only sticks: lightly grease with a little cooking oil.
If you add the fillings on the griddle on which you spread the batter:
Avoid certain fillings which can spoil the seasoning (e.g. lemon, tomato).
W ipe the griddle before spreading the next crêpe.
Do not polish the griddles as the seasoning operation will not maintain its good surface.
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