5
To flame properly, crepes and the liqueur must be warm. When the crepes are
ready, reduce heat to low, spoon on a few tablespoons of liqueur so it will float on
top of the sauce. Do not boil or stir; let heat for a few minutes.
Then with a long match (stand back) touch flame to edge of pan just above food
until it lights. Let flame subside before serving. Never add additional liqueur if
any flame is burning.
Keeping Crepes Warm
If you want to serve crepes warm without baking, broiling or frying, simply cover
the stack of crepes as they are made with a foil cover or set on a rack or
perforated screen (such as a wire mesh spatter 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, a week in the refrigerator. Simply
stack a batch on a sheet of foil or waxed paper and insert into a large plastic food
storage bag and twist and fasten opening, 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 oven.
CARE AND CLEANING
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 storing. 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. Save carton for storing Crepe Maker.
