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Salton CM-7, Manual

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Salton CM-7 Manual Download Page 12

12 

Preheat oven to 375

°

F (190

°

C) .  Cook spinach and drain well; set aside.  Melt 

butter in a large (2 quart/litre)  saucepan; remove from heat and add flour, stirring 
until well mixed.  Add milk; return to heat and stir until smooth and thickened.  Add 
salt, nutmeg, pepper, cheese,onion and spinach.  Blend well; remove from heat 
when cheese is melted.  On each crepe, brown side up, place on heaping 
tablespoon of spinach filling.  Roll and place seam side down in a buttered 9" x 9" 
(22.5 x 22.5 cm) baking pan.  Brush or drizzle with melted butter, sprinkle with 
grated parmesan cheese.  Bake 15-20 minutes or until hot.   
Variations: To spinach filling add finely diced cooked ham or before rolling, 
sprinkle filling with crumbled crisp bacon.  
 

Crepes Manicotti  

1 batch   crepes (about 16)  
16 oz. (900 g)  ricotta cheese  
1/2 lb. (225 g)  mozzarella cheese, diced in 1/2" cubes  
1/2 tsp. (3 ml)  salt  
1/8 tsp. (pinch) pepper  
2    eggs  
1/4 cup (60 ml)   grated parmesan cheese  
2 tbsp. (30 ml)  butter or margarine  
1 tsp. (5 ml)   oregano (optional)  
16 oz. (500 ml)  Italian-style tomato sauce  
 
Preheat oven to 350

°

F (190

°

C).  Mix all ingredients except tomato sauce.  Place 

heaping tablespoon of mixture down center of each crepe, brown side down.  Roll 
to cover filling and place each, seam side down, in at 13" x 9" (33 x 23 cm) 
casserole.  Cover center of the row of crepes with tomato sauce.  Top with 
additional parmesan cheese if desired. Bake for 25-30 minutes or until hot and 
bubbling.  Serve two or three crepes per portion.  
 

Seafood Crepes with Shrimp Sauce  

8-10    crepes  
2 tbsp. (30 ml) butter or margarine 
1/2 cup (125 ml) green onions or scallions, thinly sliced 
3/4 cup (180 ml)  celery, thinly sliced 
1 cup (250 ml)  Dungeness or king crabmeat, flaked (6 ounces, 170 g) 
1 cup (250 ml)   cooked tiny shrimp (6 ounces, 170 g)  
1/2 cup (120 ml)  mayonnaise  
2 tbsp. (30 ml)  pimento, diced 
1 tsp. (5 ml)   curry powder  
1 tsp. (5 ml)   lemon juice  
 

Sauce 

 

10 oz. (294 g) can  condensed cream of shrimp soup  
1 tsp. (5 ml)   lemon juice  
1/2 can   milk or half-and-half 
 

Summary of Contents for CM-7

Page 1: ...1 ELECTRIC CREPE MAKER Perfect crepes every time MODEL CM 7 ...

Page 2: ...or taking off parts and before cleaning the appliance 6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Return appliance to Salton for examination repair or adjustment See Warranty 7 The use of accessories or attachments not recommended by Salton may cause hazards 8 Do not use outdoors 9 Do not let cord hang over edge o...

Page 3: ...ep several days in the refrigerator or a month in the freezer Pour the batter into the batter dish Plug the Crepe Maker into a 120 volt AC outlet and preheat until the light goes off about 3 minutes This indicates that the Crepe Maker is ready to be dipped into the batter Grasp the handle and turn the Crepe Maker upside down Dip the cooking surface into the batter quickly lift the crepe maker and ...

Page 4: ...he dipping procedure should take only a few seconds Serving Starting with a pile of flat crepes you can use them in a number of ways depending on whether you want a simple sauced or a fancy filled crepe They can be served cold warm or hot baked broiled or crisp fried in oil Here are some ideas on handling crepes See recipes for the ways to use various shapes Crepes are folded in quarters when serv...

Page 5: ...efrigerate Crepes will keep up to a month in the freezer a week in the refrigerator Simply stack a batch on a sheet of foil or waxed paper and insert into a large plastic food storage bag and twist and fasten opening pressing out as much air as possible To use allow crepes to warm up to room temperature They will peel apart with just a gentle pull If you re in a hurry the stack can be warmed cover...

Page 6: ...ith a wire whisk or mixer combine flour and eggs add liquid gradually Beat until smooth then add other ingredients Makes about 16 crepes IMPORTANT Measure flour and liquid carefully the batter consistency is important Batter should resemble the consistency of thick heavy cream Variations Richer More Egg y Crepes 1 cup 250 ml all purpose flour presifted 3 eggs 3 4 cup 180 ml milk 3 4 cup 180 ml wat...

Page 7: ... at a time in hot oil first seam side down then turn Watch carefully as they will brown and crisp quickly Serve hot Note For smaller appetizers cut into 1 1 2 to 2 3 75 cm x 5 cm lengths secure with toothpicks Cream Cheese et cetra 1 batch crepes about 16 1 8 oz 225g package cream cheese Seasonings Use anything that goes well with cream cheese such as sliced olives bacon bits anchovy filet or past...

Page 8: ...keep warm in a low oven Serve topped with a little hot or mild bottled Taco Sauce Optional toppings shredded lettuce shredded sharp cheese chopped fresh tomatoes Blinis 1 batch buckwheat crepes warm about 16 1 4oz 112 ml jar red caviar 2 cups 500 ml sour cream 3 hard cooked eggs chopped finely 1 onion large chopped finely Use freshly made crepes or warm those from the freezer or refrigerator in a ...

Page 9: ...ing and place seam side down on a plate Heat oil in a skillet over medium heat until hot but not smoking fry crepe envelopes a few at a time first seam side down then turn Watch carefully as they will brown and crisp quickly Drain on a paper towel and serve hot with mustard or Chinese sauce Good with hot rice and a salad of shredded cucumbers and carrots Chinese Sauce 1 tbsp 15 ml cornstarch 1 tbs...

Page 10: ...g Serve with crepes Chutney peanuts shredded coconut bacon bits Beef Stroganoff Crepes 1 batch crepes about 16 1 4 cup 60 ml butter or margarine 1 2 cup 125 ml onions minced 1 lb 454 g ground beef or 2 cups 500 ml finely chopped cooked roast beef 2 tbsp 30 ml all purpose flour 2 tsp 10 ml salt 1 4 tsp 1 5 ml pepper 1 4 tsp 1 5 ml paprika 1 10 1 2 oz 294 g can condensed cream of mushroom soup 1 cup...

Page 11: ...oked optional Melted butter or margarine Hollandaise Sauce about 1 4 cup 60 ml per crepe Preheat oven to 350 F 190 C Assemble desired number of crepes by placing a slice of ham on each crepe brown side down If necessary trim ham slice to fit Arrange 4 5 slices of egg or a heaping spoonful of scrambled eggs and 3 or 4 asparagus spears across center Spoon on a coating of Hollandaise sauce Roll crepe...

Page 12: ...h pepper 2 eggs 1 4 cup 60 ml grated parmesan cheese 2 tbsp 30 ml butter or margarine 1 tsp 5 ml oregano optional 16 oz 500 ml Italian style tomato sauce Preheat oven to 350 F 190 C Mix all ingredients except tomato sauce Place heaping tablespoon of mixture down center of each crepe brown side down Roll to cover filling and place each seam side down in at 13 x 9 33 x 23 cm casserole Cover center o...

Page 13: ...uree or sauce 6 oz 170 g can tomato paste 1 onion small minced 1 tsp 5 ml salt 2 tsp 10 ml sugar 1 clove garlic minced 1 2 tsp 5 10 ml chili powder Preheat oven to 350 F 190 C In a large skillet cook ground beef and onions until onions are soft and meat browned Remove from heat drain excess fat Stir in olives salt garlic chili powder and 1 cup 250 ml of cheese Place 1 2 heaping spoonfuls across ce...

Page 14: ...p with 5 6 crepes overlapping as necessary Spread with 1 2 of ricotta 1 3 of cheese slices 1 3 of grated parmesan and 1 cup 250 ml of sauce Repeat Top with remaining crepes sauce mozzarella and parmesan Bake for 30 minutes or until bubbling hot Let stand 10 minutes before serving cut in squares Dessert Crepes Bananas in Wine Sauce 8 crepes 4 bananas medium ripe lemon juice 4 tbsp 60 ml butter 1 2 ...

Page 15: ...y to heat evenly Add remaining strawberries heat Sprinkle with confectioners sugar To flame use 1 4 cup 60 ml orange flavoured liqueur and follow the directions in the How to Flame Crepes section on page 4 Mincemeat with Rum Sauce 8 crepes 2 cups 500 ml prepared mincemeat 1 4 cup 60 ml butter or margarine 1 2 cup 125 ml sugar 1 tsp 5 ml lemon rind grated 1 4 cup 60 ml light rum 1 egg beaten Spread...

Page 16: ...irring constantly until sauce comes to a boil and is thickened Refrigerate until cool Orange and Cream Cheese Palascintas 1 batch crepes about 16 8 oz 225 g cream cheese softened 1 4 cup 60 ml butter or margarine softened 2 tbsp 30 ml sugar 1 tsp 5 ml vanilla 1 tsp 5 ml lemon rind grated Sauce 2 3 cup 160 ml orange marmalade 1 3 cup 85 ml orange juice 2 tbsp 30 ml butter or margarine 1 tbsp 15 ml ...

Page 17: ...gar 2 tbsp 30 ml cocoa 1 tbsp 15 ml instant coffee powder Prepare instant pudding as package directs let stand until firm Combine remaining ingredients and beat at high speed until cream is stiff refrigerate Place a crepe on a serving plate and spread evenly with a thin layer of pudding using a spatula Do not stir pudding Place another crepe on top and spread Repeat until all crepes are used Frost...

Page 18: ... rum or brandy in center do not stir Let heat for a minute Then light with a match and serve when flame dies down Peanut Butter Plus Blend smooth or chunky peanut butter with a little softened butter or margarine until spreadable Spread thinly on a crepe brown side down Then add any of the following jam jelly marshmallow whip bacon bits sweet relish Roll and serve cold or heat in a little butter i...

Page 19: ...intenance TO RETURN FOR SERVICE 1 Securely package and return the product PREPAID to SALTON CANADA 81A Brunswick Dollard des Ormeaux Quebec H9B 2J5 2 Be sure to enclose your name address postal code and description of defect 3 To ensure prompt In Warranty service be sure to include a proof of purchase We recommend you take the necessary precaution of insuring the parcel 4 For repairs not covered b...

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