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5.
Allow the crepe to cook until the surface is no longer liquid and the crepe can be
moved slightly.
6.
Insert a crepe turner under a third of the crepe, lift the crepe and turn it.
7.
Leave the crepe to cook briefly until done. Lift it slightly with the crepe turner to
check. The crepe should be visibly cooked though but not yet brown. Cooked in this
way, it can be easily folded or rolled.
8.
Remove the crepe from the baking plate.
9.
If you wish to cook another crepe and the last crepe was too dark, move the
temperature selection switch down slightly.
10.
If you do not wish to cook another crepe, switch the crepe maker off using the
On/Off switch. Pull out the mains plug and leave the appliance to cool.
11.
Spread or fill the crepe according to taste and fold it or roll it. You will find two
examples of how to fold it below.
Recipes
You will find a large number of books about crepe batter and fillings at bookshops. So
that you can start straight away, we have provided a basic recipe that is suitable for both
sweet and savoury fillings:
Pancake batter
For a dozen pancakes: 250g of flour
1/2 liter of milk
3 eggs
1 pinch of salt
Pour the flour and salt into a salad bowl. Make a depression in the centre.
Break the eggs in that, mix with a wooden spoon and keep on adding the milk, turning it
all the time. Leave the batter to stand for an hour.
Switch on your pancake maker and heat it up. Now it's your turn...Enjoy!
Black wheat savoury pancake batter
savoury pancakes: 1kg of black wheat flour 3 eggs
1 glass of milk
Lukewarm water
1 pinch of salt
Pour the black wheat flour into a salad bowl. Make a depression in the centre. Break the
eggs in that, mix with a wooden spoon and keep on adding the milk, turning it all the
time, then add lukewarm water until you obtain a creamy batter of uniform consistency.
Leave the batter to stand for two or three hours. Switch on your pancake maker and heat
it up. Now it's your tern...Enjoy!
Useful tips
•
The consistency of the batter depends on the ratio of egg to liquid. Adding more
liquid produces thinner crepes, and adding more egg produced thicker crepes.
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