Russell Hobbs RHFP5000, Instructions & Warranty

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6
INGREDIENTS
250g plain flour, sifted
2 eggs
0.5L milk
50g butter, melted
1 tsp vanilla sugar
1 pinch of salt
1 tbs rum
METHOD
1. Combine flour, eggs, melted butter, salt, vanilla sugar and rhum in the large workbowl.
Using the dough blade, process on speed 1 and gradually pour in the milk, until batter is
smooth.
2. Transfer batter to a bowl and let it rest for 1 hour. As opposed to pancakes, mixture should
be quite thin.
3. Brush a non-stick pan with 1 tsp of melted butter (or olive oil) and add batter to the pan
(approx. 3 tbsp, depending of your desired consistency). Batter should thinly cover the pan
surface. Cook for 2 minutes or until golden brown then carefully flip with a plastic spatula
and cook the other side.
4. Transfer to a warm plate. Cook the desired number of crepes and stack them on the same
plate.
5. Serve the crepes and top up with your desired topping(s), such as Nutella, jam, sugar &
lemon, whipped cream, ice cream, berries, etc.
FRENCH CREPES
Large workbowl, dough blade
Serves 4