User guide

6
Crepe maker direcons
1. Heat the crepe maker.
2. Lightly grease the cooking surface with a brush.
3. Pour 2 ladles of baer onto the cooking plate and use the spreader to coat
the surface evenly.
4. When numerous lile bubbles appear in the crepe, loosen the edges with a
spatula and ip the crepe over.
5. Please be aware that the second side will cook faster in comparison to the
rst.
6. Slide the crepe from the pan to the plate.
Crepe making ps
1. When making mulple crepes, the crepes can be put on a plate and kept at a
low temperature (200°F/ 93˚C), where they will stay warm unl you are
ready to assemble them. If the crepes are cool, a warm lling will hide a
cooled crepe.
2. The easiest way to mix the baer to make crepes is to use a blender. Simply
add the ingredients in order and blend for about 30 seconds. This will make
your baer smooth. Blenders can be purchased at
www.andrewjamesworldwide.com
3. If the baer is lumpy, strain it through a sieve. At this point, it can also be
covered and refrigerated for up to 1 day. If refrigerated bring the baer back
to room temperature before connuing cooking.
4. Some baers must sit for an hour before cooking.
5. If holes appear in your crepe, simply ll the holes with baer whilst cooking.
If you’re serving your crepes around something no one will noce the
patches.
6. When the crepes are ready to be ipped, rst loosen the edges of the crepe
with a spatula then use the spatula to turn the crepe.
7. Crepe storage: Crepes may be kept ghtly wrapped for up to 3 days in the