User manual LAGRANGE 109 006

[. . . ] Detachable aluminium plate for one large crepe (35cm diameter) 2. Duo de Crêpes® reference 109006: - Plate for one large crepe (35cm diameter) and plate for 7 mini-crepes (11cm diameter). Maxi Crêpe® reference 109001: - Plate for one large crepe (35cm diameter). Cord: The mains cord must be carefully examined before each use. [. . . ] You MUST leave the crepe maker to cool down completely. - External housing of appliance: use a sponge moistened with washingup liquid. - Non-stick plate: clean using a non-abrasive sponge, hot water and a little washing-up liquid. - Accessories: the ladle and the accessory-holder are dishwasher safe. We recommend that wooden accessories are washed using a sponge moistened with a washing-up product. PLEASE NOTE: do not leave the wooden batter spreader and spatulas in water to soak; do not put them in the dishwasher. guarantee: General Conditions Your appliance is subject to a 2-year warranty. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www. The warranty excludes deterioration due to misuse or failure to follow the user instructions, or due to dropping the product and breaking the enamel. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE The vendor’s legal warranty obligations in no way exclude the Manufacturer’s legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a breakdown or malfunction, contact your retailer. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. 12 crepes): 250g plain flour, 2 eggs, 3 tblspns castor sugar, 25g unsalted butter, 1/2teaspoon salt, 3 tblspns oil, 1 tblsp rum, 1/2 litre milk. method: place flour in a large mixing bowl. Make a well in the centre and break 2 fresh eggs into it. Using a wooden spoon, incorporate the liquid a little at a time, stirring constantly. The aim is to achieve a very runny batter. Tip: for very thin crepes, the batter must be very runny. The thinner the batter, the lighter the crepes will be. Add a glass or two of water if necessary to achieve the right consistency. crepes Saint-Brieuc Ingredients (makes approx. 12 crepes): 125g plain flour, 3 eggs, 60g butter, 1/2 glasses milk, 2 tspns orange blossom essence, 2 tspns rum, 1 pinch of salt. [. . . ] 49 22 Method: make crepes and keep them warm. Top the crepes with the melted cheese mixture, fold them in 4 and serve on a very hot plate (kept warm on a plate-warmer). Variation: you can substitute Parmesan cheese for the Gruyere. the end result will be Parmesan-Filled Crepes. [. . . ]