Important - Krampouz Diabolo Notice D'utilisation

Instructions
Prepare the ingredients required depending on the type of crepe you want to make.
Place the appliance 20 cm away from any wall or any element sensitive to heat.
Unwind and connect the cable securely: firstly to the socket of the appliance and then to the mains
socket. The indictor light will then go on.
Adjust the cooking temperature using the slider in accordance with the instructions given in the
recipe book (for instance, for crepes and Breton crepes: position 5).
The light goes off when the appliance is ready to use (wait approximately 6 or 7 min.).
Before spreading the first pancake or before each pancake session, lightly grease the plate with
sunflower oil. Between each pancake, clean the baking residue plate without adding oil.

Important:

The temperatures are given for information purposes only. You can change them to suit your
requirements.
In between each crepe, clean the spreader or rake with the brush provided for this purpose
and leave these accessories soak in the tray of water.
The minimum adjustment of the thermostat will not stop the appliance from heating. At this
adjustment, the hot plate is regulated at around 155°C. The appliance is only completely
stopped when disconnected from the socket.
The spreader is only used between positions 1 and 6. Never leave it permanently on the hot
plate (risk of damage).
The wooden rake must be used to spread the batter between positions 7 and 8.
Using
Recipes
WHEAT PANCAKES
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.
BUCKWHEAT CREPES
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.
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