Krampouz Professional electric crepe maker UL - Manuel (Page 11)

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Using
The surfaced cast iron griddles need seasoning before using for the first time
Seasoning of the griddles
This operation (lasting 1 to 1 ½ hour) is necessary when griddles are new.
Its effect is to facilitate the detachment of crepes ant reduce the boiling of the paste in contact with the
plate.
For successful seasoning:
1° Plug the power supply cable into an outlet 16-amp with earth.
2° Heat the appliance in heated to 270°C. Your appliance reaches the required temperature when the
orange indicator light goes out.
Keep the appliance at this temperature for the duration of seasoning.
3° Pour the equivalent of a tablespoon of cooking of frying oil into the centre of the griddle.
Using a wiper pads ATG1or ATG5 Krampouz spread this oil evenly, and then let it cook for 5 to 10
minutes so that the griddle becomes burnished and completely dry.
4° Repeat the operation (3°) eight times, decreasing the amount of oil used each time, but carefully
respecting the 5 to 10 minutes cooking time for each layer of oil.
For seasoning, use cooking oil with no other ingredient. A well-seasoned griddle is dark brown coloured
and has a shine.
Necessary equipment
Here is a list of advisable accessories for successful crêpe making:
- A spreader (18 to 20 centimetres)
- Brush and water tray to clean the wood spreader
- A wooden or stainless steel spatula
- The Krampouz cleaning pads ref. ATG1 or ATG5
- A little oil to grease the griddle
- A container for your batter
- A ladle size
Recipes
WHEAT PANCAKES
For 20 crepes – Put 1 teaspoon of buckwheat flour (optional), 100 to 125 g of sugar, 1 teaspoon of salt,
2 eggs, 25 g of melted unsalted butter or 1 tablespoon canola, 1 teaspoon vanilla extract and 10 cl of
water in a bowl. Stir it all and add gradually 200 g of wheat flour and 1/2 cup low-fat milk until to
obtain a fully smooth without lumps. Gradually add a further half litre of milk stirring all the time. Add
progressively the rest of milk.