Krampouz C EBIV3 Bedienungsanleitung Seite 13

Recipes
W HEAT PAN CAKES
For 2 0 crepes – Put 1 teaspoon of buckw heat flour (optional), 1 0 0 to 1 2 5 g of sugar, 1 teaspoon of salt,
2 eggs, 2 5 g of melted unsalted butter or 1 tablespoon canola, 1 teaspoon vanilla extract and 1 0 cl of
w ater in a bow l. Stir it all and add gradually 2 5 0 g of w heat flour and 1 2 cl low -fat milk until to obtain a
fully smooth w ithout lumps. G radually add a further half litre of milk stirring all the time. Add progressively
3 8 cl of milk.
BUCKW HEAT CREPES
For 1 5 crepes - Put 2 5 0 g of buckw heat flour, 1 dessert spoon of w heat flour, 1 teaspoon of coarse salt,
1 egg and 1 2 cl of w ater. Stir to form a compact ball. Add 1 2 cl of semi-skilled milk, stir in then beat for
approximately 5 min to obtain a fully smooth batter. G radually add 3 6 cl of milk.
C ooking
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Use cooking oil for greasing the griddles.
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Cooking temperature for crêpes is betw een 2 0 0 °C/ 2 3 0 °C approx.
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Before spreading the first crêpe, or before each crêpe making session, lightly grease the griddle
w ith the cleaning pad Krampouz.
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To make a crepe, poor a ladle of batter on the hot griddle. Spread the batter w ith the w ood
spreader Krampouz.
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W hilst cooking, simply w ipe the griddle w ith the cleaning pad and only add oil if your crêpes
stick.
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If the appliance remains heated for a long time w ithout being used, ensure you lightly grease the
griddle before re-use.
Practical advice
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If the batter runs on the griddle or sticks to the spreader: do not grease. W ipe the griddle w ith a
Krampouz w iper pad ATG 1 or ATG 5 . Badly-made batter can have the same effect.
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If the batter bubbles and sticks to the griddle:
You have not seasoned enough: continue the seasoning operation
The griddle is charred: scrape and redo the seasoning operation
The griddle is charred or the seasoning unsticks: scrape the griddle w ith an abrasive stone
and start another seasoning.
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The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.
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If the griddle only sticks: lightly grease w ith a little cooking oil.
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If you add the fillings on the griddle on w hich you spread the batter:
Avoid certain fillings w hich can spoil the seasoning (e.g. lemon, tomato).
W ipe the griddle before spreading the next crêpe.
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Do not polish the griddles as the seasoning operation w ill not maintain its good surface.
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