- 17 -
For successful seasoning:
- Plug the power supply cable
- Use the cleaning pad ATE1 and 1 wipe or more, depending on the desired user friendliness.
- Switch on the appliance
- Heat the appliance in heated to 250°C. Your appliance reaches the required temperature
when the orange indicator light goes out. Keep the appliance at this temperature for the
duration of seasoning.
- For the first 4 layers: pour 1 teaspoon of vegetable oil onto the plate. Spread uniformly using
the pad. Allow to dry until there is no more smoke: 5 to 10 minutes.
- From the 5th to the 9th layer: pour ½ teaspoon of vegetable oil onto the plate. Spread
uniformly using the pad. Allow to dry until there is no more smoke: 5 to 10 minutes.
- Last layer: pass the pad over the plate without adding fat.
- End result: seasoning which looks like varnish, light chestnut in colour.
- For the first run, between each crêpe, grease the newly based plate well.
Necessary equipment
Here is a list of advisable accessories for successful crêpe making:
- A spreader (18 to 20 centimetres), for spread the batter
- A cleaning pad ATE1
- Cleaning wipes ATE2
- A wooden or stainless steel spatula for the detachment of the batter
- A little oil to grease the griddle
- A container for your batter
- A ladle size
- Water tray to clean the wood spreader
Clean the accessories before the first use.
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.
