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4.
Leave the crepe to cook for approximately 10 to 15 seconds
before turning it over. To do this, slide the crepe turner gently
under the edge of the crepe, turn your wrist and lift up the crepe
confidently, then turn it over onto the other side.
For crepes to be eaten cold, cook the other side only slightly.
For crepes to the filled, follow the instructions in the recipe book.
Wipe the hot plate and clean the spreader "Easy Crep'" with the
brush and put it in the tray of water.
Tips
Always spread out the batter in a clockwise direction, never going backwards.
If required, apply gentle pressure to the spreader "Easy Crep'" on the hot plate when rotating it.
Always make sure the batter has no lumps, sieve it if required.
Certain ready-made batters are not designed to be spread out with the spreader "Easy Crep'".
You are advised to keep the original packaging to store the appliance and its accessories.
Recipes
WHEAT PANCAKES
For 20 crepes – Put 1 tablespoon 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 of low-fat milk until to obtain a
fully smooth without lumps. Add progressively after 38 cl of milk.
BUCKWHEAT CREPES
For 15 crepes -Put 250 g of buckwheat flour, 1 tablespoon of wheat flour, 1 teaspoon of coarse salt, 1 egg
and 1 glass of water (12 cl) into a bowl. Stir to form a compact ball. Add one glass of semi-skilled milk (12
cl), stir in then beat for approximately 5 min to obtain a fully smooth batter. Add progressively after 36 cl
of milk.
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