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Model Number: GT-CPM-01
Around the crepe
For crepes to be successful
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The first crepe often tastes a bit greasy. This is normal. If the crepes continue to taste
greasy, check the following issues:
- Is butter included in the recipe? If yes: use a bit less than indicated.
- Is cream included in the recipe? If yes: use less cream.
- Replace the corresponding percentage of cream with milk. - Use smaller eggs.
- Add a bit more flour and milk to any batter that is too greasy.
- If necessary, carefully wipe away any excess grease from the baking plate.
For this purpose, use (for instance) several layers of kitchen towels. Be careful if the
baking plate is hot. Danger of burns!
- You can determine the browning of the crepe by the temperature controller or
through the baking time.
- Find out by trial the optimum baking time and temperature settings.
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Your crepes can be both sweet and savoury:
- Sweet: crepes coated with sugar, jam, nut-nougat cream or cream.
- Savoury: crepes overlaid with sautéed mushrooms and onions, ham strips, grated
cheese or herbs.
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Crepes can be freshly prepared, or can be kept warm in a covered bowl in an 80 °C
oven. However, fresh crepes always taste best.
Basic crepe recipe
This basic recipe is sufficient for around 5 to 6 crepes.
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250 g wheat flour
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50 g butter
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200 ml milk
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250 ml water
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2 eggs
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1 pinch of salt
1.
Mix flour, salt, eggs and milk. Grad-
ually add water and melted butter.
2.
Place the batter in the refrigerator
for one half hour.
