Krampouz CEBIF4, Инструкция по использованию и установке

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flour and 1/2 cup low-fat milk until to obtain a fully smooth without lumps. Add progressively 3/2
cup of milk.
BUCKWHEAT CREPES
For 15 crepes -Put 250 g of buckwheat flour, 1 dessert spoon 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, stir in then beat for approximately 5 min to obtain a fully smooth batter.
Gradually add 3 more glasses of milk.
For 15 crepes -Put 2 cup of buckwheat flour, 1 tablespoon of wheat flour, 1 teaspoon of coarse salt,
1 egg and 1/2 cup of water (12 cl) into a bowl. Stir to form a compact ball. Add 1/2 cup of semi-
skilled milk, stir in then beat for approximately 5 min to obtain a fully smooth batter. Gradually add
3/2 cup of milk.
Cooking

Use cooking oil for greasing the griddles.

Cooking temperature for making crepes is between 200°C/230°C approx. (390 °F/446 °F).

Before spreading the first crêpe, or before each crêpe making session, lightly grease the
griddle with the Krampouz cleaning pad.

To make a crepe, poor a ladle of batter on the hot griddle. Spread the batter with the
wooden spreader Krampouz.

Whilst cooking, simply wipe the griddle with the cleaning pad and only add oil if your crêpes
stick.

If the appliance remains heated for a long time without being used, ensure you lightly
grease the griddle before re-use.
Practical advice

If the batter runs on the griddle or sticks to the spreader: do not grease the griddle. Wipe it
with a Krampouz cleaning pad ref. ATG1 or ATG5. Badly-made batter can have the same
effect.

If the batter bubbles and sticks to the griddle:
- You have not seasoned enough our griddle: continue the seasoning operation
-
The griddle is charred or the seasoning unsticks: scrape the griddle with the
Krampouz abrasive stone and start another seasoning. (See advice on page 11).

The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.

If the griddle only sticks: lightly grease with a little cooking oil.

If you add the fillings on the griddle on which you spread the batter:
-
Avoid certain fillings which can spoil the seasoning (e.g. lemon, tomato).
-
Wipe the griddle before spreading the next crêpe.

Do not polish the griddles as the seasoning operation will not maintain its good surface.