Crêpes Basic Recipe; Technical Specifications - CTC CLATRONIC CM 3372 Mode D'emploi

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• Set the switch to the "I" position. The red status indicator
lights up.
• To preheat the device, set the temperature control to
MAX.
• The correct baking temperature is reached when the
status indicator turns green.
• Place approx. 100 ml dough on the baking surface (about
one soup ladle).
• Distribute the dough by using the supplied dough
spreader in a circular motion.
Ensure that the amount of dough is dosed properly; other-
wise excess dough will overflow and soil the appliance.
• Set the desired baking temperature with the temperature
control.
Note:
► To keep the preset baking temperature during the bak-
ing process the green status indicator turns on and off.
This does not indicate the end of the baking process.
► The baking time depends on your personal taste. The
longer the crêpe stays on the device, the browner it
gets. Please follow the recipes.
• Turn the crêpe after approx. 2 minutes with a wooden
spatula, as soon as the surface is dry and the edges
come loose.
• After further 2 minutes the crêpe should be golden brown.
Remove it from the baking surface.
• Stack the finished crêpes on a dish and keep warm in a
preheated oven at 100ºC until served.
End Of Use
• To pause or stop baking, set the temperature control to
MIN.
• Turn the switch to "0" and disconnect from the mains. The
red status indicator switches off.
Cable Storage
Wind the power cord around the base.
Cleaning
Warning:
► Always disconnect from mains power supply before
cleaning!
► Wait until the appliance has cooled down completely!
► Do not submerge the appliance in water. Risk of electric
shock and fire.
Caution:
► Do not use a wire brush or abrasives for cleaning.
► Do not use aggressive or abrasive detergents.
• Brush crumbs or leftovers from baking surface and edge.
• Clean the entire appliance only with a damp cloth.
16
Crêpes Basic Recipe
This French specialty is known as a very thin pancake. The
crêpes dough must be runny.
Serve the crêpes with different fillings according to taste and
occasion.
Ingredients (for 8 – 10 crêpes):
250 g Flour
0.5 l Milk
1 pinch Salt
1 sachet Vanilla sugar
4 Eggs
50 g Butter/margarine
Preparation:
• Add flour, milk, salt, vanilla sugar and eggs to a bowl and
mix to a smooth dough. An electric hand mixer works
best.
• Melt the butter and mix in.
• Leave the dough to rest for approx. 30 minutes.
• Before preparation, mix the dough again. Add some milk if
it is too thick.
• Bake the dough as described above.
• Fill crêpes according to your taste, roll or fold over twice
into quarters. For best results serve hot!

Technical Specifications

Model: .............................................................................CM 3372
Power supply: ................................................... 220-240 V, 50 Hz
Power consumption: ........................................................... 900 W
Protection class: ........................................................................... Ι
Net weight: ...........................................................................1.5 kg
The right to make technical and design modifications in the
course of continuous product development remains reserved.
This device complies with all current CE directives, such as
electromagnetic compatibility and low voltage directive and is
manufactured according to the latest safety regulations.