User Guide

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• Batter should be as thick as heavy cream, not as thick as pancake batter.
Check just before cooking. If it feels too thick, thin out the batter with a
little milk.
• When spreading batter, pull the spreader across plate in an arc to spread
batter; do NOT push the batter or it may tear.
• Gently spread the batter as the crepe begins to set to get an even
coating.
• Lift edge of the crepe with fingertips to aid with flipping.
• Wipe off spreader occasionally between crepes.
• Lightly oil cooking plate between crepes to prevent sticking.
• If using crepes right away, they can be stacked or overlapped on cooling
rack.
• If refrigerating or freezing crepes, stack them between sheets of wax
paper or parchment paper. Wrap well in plastic wrap before chilling.
FILLING CREPES
The beauty of crepes is that they welcome many kinds of fillings, savory
and sweet. Quick fillings can be as simple as butter and a sprinkling of
sugar, grated cheese, or anything from the fridge or pantry that would
be tasty on toast or pancakes. Create your own fillings or try one of our
delicious, triple-tested recipes.
OPERATING INSTRUCTIONS