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Electrical connection
The appliance are delivered with a power cable, type HO5RNF 3 conductors (phase + n
earth), cross-section 1.5 mm².
They must be connected to the single phase 230 V network using a 16 A two-pin plug with
earth pin.
The safety wire (green and yellow) is connected to the earth terminal of the device.
If you need to change the power cord of your device follow to the instructions and references
above.
Using
Preparing crepes requires a contribution of fat on the griddle.
- Lubricating
- Fat in the batter according to recipes
The enamelled cast steel griddle doesn’t need seasoning.
Therefore, you only have to lightly
grease the griddle before the first crepe. If the next are sticky, you can lightly grease the
griddle with a little cooking oil.
Necessary equipment
Here is a list of advisable accessories for successful crêpe making:
- A spreader (18 to 20 centimetres), for spread the batter
- 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.
