Maxim CM5, Руководство пользователя, Страница: 17 / 24

Folded. . . Fold into an envelope for small appetizers, ravioli-like
entrées, crepe-fried treats of all kinds.
Stacked. . . Stack to make cake (gateau) or stack in a casserole
dish, with appropriate fillings and toppings, served hot or cold.
Keeping Crepes Warm
If you want to serve crepes warm without baking, broiling or frying
them, simply cover the stack of crepes as they are made with a foil
cover. Or set a rack or perforated screen (such as a wire mesh
splatter shield) over a skillet with an inch of simmering water in it.
Freeze or Refrigerate
Crepes will keep up to a month in the freezer or a week in the
refrigerator. Simply stack a batch on a sheet of foil or waxed paper,
insert into a large plastic food storage bag, preferably with a zip-
lock or other tight-sealing plastic bag, 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 covered with foil on a flat pan in a
low-heat oven.
User Maintenance Instructions
Remove plug from outlet and allow to cool. Simply wipe off with a
slightly dampened paper towel. Place Crepe Maker in any plastic
food storage bag so it remains clean and cooking surface is not
subject to abuse when stored. We suggest that you retain the
original carton for storage of your Crepe Maker.
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Serving and Hints
(Continued)
16
Seafood Crepes with Shrimp Sauce
8-10 crepes
2 tablespoons butter or margarine
1/2 cup thinly sliced green onions or scallions
3/4 cup thinly sliced celery
1 cup flaked Dungeness or king crabmeat (about 6 ounces)
1 cup cooked tiny shrimp (about 6 ounces)
1/2 cup mayonnaise
2 tablespoons diced pimento
1 teaspoon curry powder
1 teaspoon lemon juice
Sauce
1 10 oz. can condensed cream of shrimp soup
1 teaspoon lemon juice
1/2 can milk or half-and-half
Preheat oven to 350ºF. In small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in bowl;
add celery and onion mixture. Place 1-2 heaping tablespoons of
filling across center of each crepe, brown side out, and roll. Place in
buttered 9" x 11" baking dish; cover with aluminum foil. Bake 15-20
minutes or until hot. Serve with hot sauce.
To make sauce, combine ingredients in saucepan and heat,
stirring until smooth and hot.