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Figure 4
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Apply a small amount of fat on the Crêpe Plate before first use. Afterwards just apply
fat when you find it is required.
•
Pour the appropriate batter on the Crêpe Plate and spread it with the provided batter
spreader.
•
Pay attention to the amount of batter as otherwise the excess batter will pour down
the sides and dirty the device.
•
In order to spread the batter smoothly on the Crêpe Plate, make sure you always
place the batter spreader in cold water.
•
In order to turn the Crêpes on the plate use the batter spatula.
WARNING! Burn Hazard!
Touching hot pastries with bare fingers or hands leads to burns! Therefore you
must remove ready pastries only by using the provided batter spatula!
•
Switch-off the device when it is not used.
Hints
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Avoid applying ingredients that may destroy the heat-up coating, e.g. lemons,
citrons etc. In these cases you should garnish the Crêpes on a separate plate.
•
Wipe over the Crêpe Plate before pouring another portion of batter as the Crêpe
Plate becomes to greasy otherwise.
•
Do not polish the Crêpe Plate as this would damage the heat-up coating and its
adherence.
•
When working with a very hot Crêpe Plate the Crêpes become better and more
tender.
The batter floats on the Crêpe Plate or sticks to the batter spreader:
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Do not apply fat. Wipe the Crêpe Plate with a dry cloth. A batter containing too
much fat can have the same effect.
The batter just cooks (does not bake) and sticks to the Crêpe Plate:
