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Idiomas disponibles
` Pour the batter into the centre of the cooking plate, covering approx. 2/3 of the cook-
ing plate (1). Once the batter has been spread over the cooking plate, approx. 2 cm
should remain clear at the edge. Ensure that it doesn't run over the edge of the cook-
ing plate.
` Spread the liquid batter outwards using the t-shape batter spreader (10) (see Fig. D).
While doing so, hold it as flat as possible and guide it from the centre out in a circular
movement towards the edge.
` When the batter on the top of the crêpe is no longer liquid after approx. 45–60 sec-
onds (may vary depending on the recipe) turn it using the crêpe spatula (9) (see Fig.
E). To do so, push the crêpe spatula (9) under the centre of the crêpe, lift it and flip it
onto the other half in one swift movement. Then quickly fold out the other half so that
the crêpe is completely unfolded and lies flat on the cooking plate (1).
If the crêpe is still too light or is not yet firm enough, leave it to cook for a little longer.
` Once the crêpe has cooked for an additional approx. 45 seconds, add your preferred
filling to the crêpe, fold it over using the crêpe spatula (9) and remove it from the cook-
ing plate (1).
Heat level 1 is suitable for keeping individual cooked crêpes warm.
` After use, turn the temperature control (3) to MIN and pull the mains plug out of the
socket.
` Allow the appliance and cooking plate (1) to cool down completely.
` Clean the appliance after use and after every subsequent use (see section "10. Clean-
ing" on page 23).
8.3.
Tips
• Crêpes made with milk will be softer and darker.
• Using sparkling water instead of milk makes fluffier crêpes.
• Wholemeal flour also produces good results.
• All ingredients should be at room temperature.
• Mix all ingredients thoroughly to achieve a good result.
• Allow the batter to rest for at least 10 minutes to 1 hour. Once the batter has rested,
mix it well and check the consistency. Add a little water, if necessary.
• Lightly grease the cooking plate (1) using a little cooking oil on a piece of kitchen pa-
per after each use. This removes the residue from the previous crêpe and prevents the
new crêpe from becoming burnt on.
• The batter can be spread more easily using a damp batter spreader (10). You should,
therefore, place the batter spreader (10) in a container filled with warm water after
each use.
18 - English
