User manual TEFAL CREPE MAKER

[. . . ] Allow appliance to pre-heat for 8 to 10 minutes. Prevention of accidents at home For a child, even a slight burn may sometimes be serious. As they grow up, teach your children to be careful with hot appliances in the kitchen. If you do use your appliance in the company of children: Always do it under adult care. Never touch the hot surfaces of the appliance. [. . . ] If the plug has external access to the fuse (non-rewirable type plug) please note that the fuse cover is an important part of the plug. Please ensure that it is always refitted correctly. If you lose this cover, please do not use the plug. You may contact our helpline for a replacement. For any problems or queries, please contact our helpline : 0845 602 1454 - UK (calls charged at local rate) (01) 412 3000 - Ireland Recipes The crpes 40 to 60 mini-pancakes or 20 to 25 large pancakes ( according to the choosen plate) Cooking time: 2 min. on each side The classic French batter English 500 g sifted plain flour 1 liter of milk 6 eggs salt oil or butter In a bowl, mix 500 g of flour with 4 cups of milk, until the consistency is of a single cream. Add the 6 beaten eggs, 2 pinches of salt and 2 tablespoons of oil or melted butter. Leave to rest for 1 to 2 hours. If the batter is too thick when making the crpes, add a small amount of water and mix again. Salty pancakes can be done with a more salty batter. Wholemeal batter Water batter For savoury pancakes, replace main flour by wholemeal. To lighten the texture, replace all the milk by water. Crpes with chicken and cream 3 slices of chicken 1 bowl of grated cheese 1 pot of fresh cream Place 1/2 slice of chicken on your crpe after the crpe has been turned and is nearly done. When the chicken is hot, coat with fresh cream and fold like an envelope. Crpes with Roquefort, fresh cream and walnuts 1 piece of crumbled Roquefort 1 small pot of fresh cream 4 to 5 crushed walnuts Mix all the ingredients. In your plate, garnish the crpe with this preparation and fold in four. Crpes with honey, walnuts or hazelnuts 3 tablespoons honey 100 g crushed walnuts or hazelnuts Mix all the ingredients. After the crpe has been turned and is nearly done cooking, garnish the crpe with this preparation and fold in four. Keep a few seconds on the cooking plate. Serve and decorate with whipped cream. Serving suggestions: Starters smoked salmon cut into fine strips (sprinkled with lemon juice) crabs, prawns or tuna flakes mixed with mayonnaise or mustard sauce asparagus tips in mayonnaise sliced avocados seasoned with vinaigrette or tartare sauce mushrooms " la Grecque" Recipes Serving suggestions, continued: Main course minced chiken in a mild curry sauce seafood in a creamy, white sauce or thousand island dressing vegetables such as spinach, carrot turnip or pumpkin in a mousseline sauce Cheese grated cheddar, gruyere or parmesan (at the end of cooking, add the cheese and after turning over leave to melt Roquefort, Stilton or petit suisse (crumble or spread over the cooked pancake) Desserts chocolate sauce with chopped almons, walnuts or hazelnuts fresh lemon juice and sugar jam, honey or maple syrup ice-cream or sorbet sliced banana and chocolate sauce fresh fruits such as strawberries, raspberries, apple puree, etc. chesnut puree Blinis To be made with the plate for 6 mini-pancakes only. About 20 blinis Cooking time: 2, 5 min. on each side Caucasus blinis 300 g plain flour 2 eggs 10 g freash yeast 1/2 liter milk 1 knob of melted butter 1/2 tsp salt Blend the yeast with 3 tablespoons of lukewarm milk and leave to stand for 10 min. Place the flour in a bowl and make a hollow in the centre. A little at a time, mix the remaining milk. Add the yeast, egg yolks, melted butter and salt. [. . . ] Beat hard with a wooden spoon until it is well mixed. Gradually add the remaining milk until the batter is smooth and the consistency of double cream. Leave for 1 hour. Matefaim Caroline Thinly slice a banana. Begin cooking the matefaim on the appliance. [. . . ]