User manual SILVERCREST SCM 1400 A1 CRÊPE MAKER

[. . . ] Always remove the power plug from the wall socket after use. To avoid potentially fatal risks, arrange for a defective power plug and/or cable to be replaced at once by qualified technicians or our Customer Service Department. Arrange for the appliance to be checked and, if necessary, repaired by qualified technicians. 1 Baking plate 2 Power cable with power plug 3 Heating elements 4 Base 5 Crêpe turner 6 Pastry spreader 7 Thermostat 8 red control lamp 9 green control lamp "Ready" 0 Cable winder with plug storage Ensure that the switched-ondevice is at all times located at a minimumdistance of 50 cm from walls, furniture and other objects. [. . . ] The given baking times are only guidlines. The baking time of a crêpe can, subject to taste, vary. After a further 45 seconds, using the crêpe turner 5 take the crêpe from the baking plate 1: For this, slide the crêpe turner 5 under the crêpe and lift it off. You can now garnish the crêpe according to taste. After use, wait until the appliance has cooled down!Rinse them off in clear water and then dry them thoroughly with a teatowel. Do not coat or decorate the crêpe when it is on the baking plate 1. Do not cut the crêpe when it is on the baking plate 1. Do not use sharp or metallic utensils to turn the crêpe or to lift it from the baking plate 1. Repeat the process for further crêpes. Store the appliance in a cooled down and clean condition. Wind the power cable 2 around the cable winder 0 on the bottom of the appliance. insert the plug 2 into the designated openings. Store the appliance at a clean and dry location. Take the crêpe from the baking plate 1 and lay it on a flat plate. Sprinkle it with sugar and drizzle it with lemon juice. Fold the crêpe together to make a square-shaped "bag". 6 eggs 1 ltr milk 500 g Flour 3 Tbsp Oil (Cooking oil) Whisk together the eggs and the milk. Add the flour and oil, then process everything into a smooth pastry. Basic crêpe recipe 1 kg Apples 100 g Butter 300 g Sugar 150 ml Calvados 250 g Crème fraîche Cinnamon Peel the apples and then cut them into thin slices. Take the crêpe from the baking plate 1 and lay it on a flat plate. spread the apple composition over the crêpe. [. . . ] Turn the galette and bake the other side for approx. Take the galette from the baking plate 1 and lay it on a flat plate. Garnish the galette with a slice of smoked salmon, a thin slice of lemon and some crème fraîche. Fold the galette together to make a square-shaped "bag". [. . . ]