Use and Care Manual

RECIPES

We suggest you start with the batter recipes given here, they all dip,

cook and release well on your Crepe Maker. They fold or roll well and

keep for weeks in the freezer or days in the refrigerator.

IMPORTANT:

- Measure  our and liquid carefully, the batter consistency is important. Batter

should resemble the consistency of thick heavy cream.

- If the crepe is sticking to the baking plate, allow the batter to rest for one hour

before using.

Basic Batter

1 cup (250 ml) all-purpose  our

2 eggs

1/2 cup (125 ml) milk

1/2 cup (125 ml) water

1/4 tsp. (1.5 ml) salt

2 tbsp. (30 ml) butter or margarine, melted

Use a wire whisk or mixer and combine  our, salt and eggs, add liquid gradually.

Beat until smooth then add other ingredients.

Makes about 16 crepes.

Richer More Egg-y Crepes

1 cup (250 ml) all-purpose  our, presifted

3 eggs

3/4 cup (180 ml) milk

3/4 cup (180 ml) water

1/4 tsp. (1.5 ml) salt

2 tbsp. (30 ml) butter or margarine, melted

Use a wire whisk or mixer and combine  our, salt and eggs, add liquid gradually.

Beat until smooth then add other ingredients.

Makes about 16 crepes.

Cornmeal Crepes

Delicious with any Mexican style or any main dish  lling.

1/2 cup (125 ml) yellow cornmeal

1/2 cup (125 ml) boiling water

3 eggs

1/2 tsp. (3 ml) salt

1/2 cup (125 ml) all-purpose  our, presifted

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