Salton CM1337, Instruction Booklet

Swiss-Salami 

Crepes 
Sliced Swiss cheese 
Sliced salami (or boiled ham) 

Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm) 
long or less.  Arrange 4-5 strips of each down the center (brown side) of each 
crepe.  Fold crepe over fi lling.  Heat 1/4” (6 mm)  oil in skillet over medium heat, 
until hot but not smoking.  Fry a few at a time, fi rst seam side down, then turn.  
Watch carefully as they will brown and crisp quickly.  Drain on paper towels and 
serve hot. 

Tacos

1 batch 

cornmeal crepes (about 16) 

1 lb. (454 g 

ground beef 

2  

small onions, chopped fi ne 

1 envelope  

Taco Seasoning Mix

3/4 -1 cup(250 ml)  

water (see fi lling recipe on package for amount) 

In a large skillet, brown and cook beef and onions until meat is crumbly and 
onions tender.  Drain excess fat.  Add seasoning mix and water, simmer 15-20 
minutes.  Spoon a heaping tablespoons or two of hot fi lling across the center 
of each crepe; brown side down.  Roll crepes over fi lling and keep warm in a 
low oven.  Serve topped with a little hot or mild bottled Taco Sauce.  Optional 
toppings:  shredded lettuce, shredded sharp cheese, chopped fresh tomatoes. 

Blinis 

1 batch  

buckwheat crepes, warm (about 16) 

1 4oz. (112 ml) 

jar, red caviar 

2 cups (500 ml)  

sour cream 

3  

hard cooked eggs, chopped fi nely 

1  

onion (large) chopped fi nely 

Use freshly made crepes or warm those from the freezer or refrigerator in a low 
oven.  Combine caviar and sour cream and place in serving bowl.  Place eggs 
and onion in serving bowls.  Let guests spoon a little of each onto a crepe, fold 
and enjoy. 

Blintzes 

1 batch  

crepes (about 16) 

2 cups (500 ml)  

small-curd cottage cheese 

1  

egg, well beaten 

1 tbsp. (15 ml)  

sugar 

1 tsp. (5 ml)  

grated lemon rind 

Combine cheese, egg, sugar and rind.  Place a spoonful of mixture in the center 
of each crepe, brown side up.  Fold the crepe sides over the fi lling to make a 

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13-07-03   4:30 PM

13-07-03   4:30 PM