Krampouz Billig Instrucciones De Uso página 12

Recipes Recipes Recipes 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 36 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 38 cl of milk.
Cooking Cooking
Cooking Cooking
It is recommended to use sunflower oil to grease the griddles.
Cooking temperature for crêpes is between 200°C/230°C approx.
Before spreading the first crêpe, or before each crêpe making session, lightly grease the
griddle with the cleaning pad Krampouz ATG1 or ATG5.
To make a crepe, poor a ladle of batter on the hot griddle. Spread the batter with the wood
spreader Krampouz.
Whilst cooking, simply wipe the griddle with the cleaning pad and only add oil if your
crêpes stick.
If the appliance remains heated for a long time without being used, ensure you lightly grease
the griddle before re-use.
Practical advice Practical advice Practical advice Practical advice
If the batter runs on the griddle or sticks to the spreader: do not grease: the plate is too oily,
dry with a Krampouz wiper pad ATG1 or ATG5. Badly-made batter can have the same
effect.
If the batter bubbles and sticks to the griddle:
You have not seasoned enough: continue the seasoning operation
The griddle is charred: scrape and redo the seasoning operation
The griddle is charred or the seasoning unsticks: scrape the griddle with an abrasive
stone and start another seasoning.
The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.
If the griddle only sticks: lightly grease with a little cooking oil.
If you add the fillings on the griddle on which you spread the batter:
Avoid certain fillings which can spoil the seasoning (e.g. lemon, tomato).
Wipe the griddle before spreading the next crêpe.
Do not polish the griddles as the seasoning operation will not maintain its good surface.
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