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NOTES ON CREPES AND CREPE BATTERS
In all crepe batters, the proportions of flour, eggs and liquid can be varied to
produce a thin, lacy crepe, a sturdier, thicker crepe or an egg-y rich crepe.
Adding butter or margarine adds flavour and makes removal from the pan easier.
Oil may make crepes stick slightly. Sugar adds crispness but may make crepes
break in rolling.
Since dessert crepes have a sweetened filling and/or sauce, you can use a basic
batter without sugar for crepes you wish to fold or roll.
BEFORE FIRST USE
Before using the 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.
HOW TO USE
Making Crepes
Prepare one of the batter recipes an hour or more ahead. Plan to use up all of
the batter (14-16 crepes) since any crepes you don't use will keep several days in
the refrigerator or a month in the freezer.
Pour the batter into the batter dish. Plug the Crepe Maker into a 120 volt AC
outlet and preheat until the light goes off (about 3 minutes). This indicates that
the Crepe Maker is ready to be dipped into the batter.
Grasp the handle and turn the Crepe Maker upside down. Dip the cooking
surface into the batter, quickly lift the crepe maker and turn over to an upright
position. This prevents the crepe from cooking while in the batter.
Crepe is done when a slight browning appears at the edges and it has almost
stopped steaming (about 45 seconds).
Invert the Crepe Maker over a plate covered with a paper towel or napkin. If the
crepe does not drop off, loosen at the edge with a small plastic spatula.
Note
:
1. Do not use metal utensils, they will scratch the non-stick surface.
2. It is not necessary to brown the other side.
Continue making crepes - no waiting is required. Repeat dipping as above.
Variations in ingredients or individual preferences as to crepe colour will affect the
cooking time.
