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Non-Stick Cooking Surface
The non-stick cooking surface is not covered by the product
warranty. Care must be taken not to scratch or damage the finish
with sharp utensils, scouring pads or abrasive cleaners. The surface
will provide years of non-stick performance with proper cleaning
and care taken during use and storage.
Please save the carton for
future storage of your Crepe Maker.
Instructions For Use
1. Before using this Crepe Maker for the first time, "condition" the
non-stick surface by wiping the top with a paper towel soaked in
cooking oil, butter or shortening.
2. Prepare one of the batter recipes an hour or more ahead.
Plan to use up all of the batter (14-16 crepes), since any of the
crepes you don't use will keep several days in the refrigerator or
a month in the freezer.
3. Pour the batter into a shallow dish or pie pan, either glass, metal
or foil, slightly larger than the Crepe Maker. Plug the cord into a
120V AC outlet. Preheat the Crepe Maker until the Ready Light
illuminates (after about 3 minutes). This indicates that your
Crepe Maker is ready to be dipped into the batter.
4. When the Light is ON, turn the Crepe Maker over and dip into
batter at a slight angle, then flat, to quickly coat the surface,
almost to the edge. (See Figure 1.)
5. Remove from batter and set on Legs. The Light will go OFF.
Dipping and removing should take no more than 3 seconds. The
Crepe is done when the Ready Light goes ON or when slight
browning appears at the edges and it has almost stopped
steaming (about 45 seconds). (See Figure 2.)
4
Figure 1
Figure 2
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Incredible Crepes for Kids
Peanut Butter Plus
Blend smooth or chunky peanut butter with a little softened butter
or margarine until spreadable. Spread thinly on a crepe, brown side
out. Then add any of the following: jam, jelly, marshmallow whip,
bacon bits, chocolate chips. Roll and serve cold or heat in a little
butter in a skillet.
Sundae Crepes
Roll a scoop of any flavor of ice cream in a crepe and top with
sundae sauce. Or, for ice cream cups, brush unbrowned side of
each crepe with melted butter, place snugly over bottom of muffin
or custard cups (buttered side up) and bake in 375ºF. oven until
crisp, about 10 minutes. Cool and fill with ice cream, pudding,
gelatin dessert or fruit.
Bananas in Wine Sauce
8 crepes
4 medium-ripe bananas
Lemon juice
4 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup dry red wine
Preheat oven to 375ºF. Peel and cut bananas in half, lengthwise.
Sprinkle and toss with a little lemon juice to keep from darkening.
Combine remaining ingredients in saucepan, bring to boil. Simmer,
stirring, 10-15 minutes until syrupy. Roll half of a banana in each
crepe, brown sides out. Place seam side down in buttered 9" x 9"
baking pan. Pour syrup over crepes. Bake 10-15 minutes until
bananas are soft. Serve hot.