Maxim CM5, Руководство пользователя, Страница: 19 / 24

6. Invert the Crepe Maker over
a plate covered with a paper
towel or napkin. (Figure 3) If
the crepe does not drop off,
loosen at the edge with a
small plastic spatula or table
knife.
NOTE: It is not
necessary to brown the
other side.
7. Continue making crepes —
no waiting is required.
Repeat dipping as above.
The Ready Light will
continue to indicate when
the crepe is done.
8. Variations in ingredients or individual preferences as to crepe
color will affect the cooking time. In such cases, you may
choose to disregard the Ready Light. Also, if you prefer a dryer,
crisper crepe, disregard the Ready Light and remove the crepe
several seconds longer, when you see it is to your liking.
Experiment with various crepe recipes and cooking times to
make fabulous crepes.
9. Stack crepes as you make them. Nothing is needed between
them. You can keep crepes moist as you make them by
covering the stack with a cloth, paper towel, or foil.
This is not necessary for crepes that will be filled and/or sauced
and heated.
NOTE: The first crepe or two may be lacy or have holes, particularly
if the batter is frothy from blender-mixing or whipping. The last
crepe may not stick to the Crepe Maker if the batter is too
shallow and the Maker touches the bottom of the dish. You can
save any small amount of batter for use at a later time.
10. If crepes stick to the Crepe Maker, check recipe — recipes
using oil in place of butter or margarine, or recipes including
sugar can stick slightly. You may need to wipe the surface of the
Crepe Maker with a bit of butter on a paper towel before the
first crepe or between each dipping.
11. If the Crepe Maker is dipped and kept in the batter for too long,
the batter will not adhere to the non-stick surface. The dipping
procedure should take only a few seconds.
5
Instructions For Use
(Continued)
Figure 2
18
Lasagna Casserole
1 batch crepes (about 16)
1 qt. homemade sauce or 2 14 oz. jars Italian-style tomato sauce
1 lb. ground beef (optional)
1 15 oz. container ricotta cheese
8-12 oz. mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese
Preheat oven to 350ºF. In large skillet, brown beef (optional) until
crumbly. Pour off excess fat and add meat to tomato sauce. Bring
to boil. Remove from heat. In a 13" x 9" baking pan, spread 1 cup
sauce. Top with 5-6 crepes, overlapping as necessary. Spread with
1/2 of the ricotta, 1/3 of the cheese slices, 1/3 of the grated
parmesan and 1 cup sauce. Repeat. Top with remaining crepes,
sauce, mozzarella and parmesan. Bake for 30 minutes or until
bubbling hot. Let stand 10 minutes before serving, then cut
into squares.
Crepes Manicotti
1 batch crepes (about 16)
1-1/2 cups (15 oz.) ricotta cheese
1/2 lb. mozzarella cheese, diced in 1/2 inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup grated parmesan cheese
2 tablespoons butter or margarine
1 teaspoon oregano (optional)
1 14 oz. jar Italian-style tomato sauce or homemade sauce
Preheat oven to 350ºF. Mix all ingredients except tomato sauce.
Place heaping tablespoon of mixture down center of each crepe
(brown side out). Roll to cover filling and place each, seam side
down, in 13" x 9" casserole. Line crepes in pan and spoon sauce
over the centers of each crepe. Top with additional parmesan
cheese, if desired. Bake at 350ºF. for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.