Andrew James AJ000021 Crepe Maker - Manual (Page 6)

6
Crepe maker directions
1. Heat the crepe maker.
2. Lightly grease the cooking surface with a brush.
3. Pour 2 ladles of batter onto the cooking plate and use the spreader to coat
the surface evenly.
4. When numerous little bubbles appear in the crepe, loosen the edges with a
spatula and flip the crepe over.
5. Please be aware that the second side will cook faster in comparison to the
first.
6. Slide the crepe from the pan to the plate.
Crepe making tips
1. When making multiple crepes, the crepes can be put on a plate and kept at a
low temperature (200°F/ 93˚C), where they will stay warm until you are
ready to assemble them. If the crepes are cool, a warm filling will hide a
cooled crepe.
2. The easiest way to mix the batter to make crepes is to use a blender. Simply
add the ingredients in order and blend for about 30 seconds. This will make
your batter smooth. Blenders can be purchased at
www.andrewjamesworldwide.com
3. If the batter is lumpy, strain it through a sieve. At this point, it can also be
covered and refrigerated for up to 1 day. If refrigerated bring the batter back
to room temperature before continuing cooking.
4. Some batters must sit for an hour before cooking.
5. If holes appear in your crepe, simply fill the holes with batter whilst cooking.
If you’re serving your crepes around something no one will notice the
patches.
6. When the crepes are ready to be flipped, first loosen the edges of the crepe
with a spatula then use the spatula to turn the crepe.
7. Crepe storage: Crepes may be kept tightly wrapped for up to 3 days in the