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4
6. Moisten the spreader with water, to prevent sticking.
7. Pour a small amount of batter in the centre of the grill plate.
8. Spread it with circular movements of the spreader.
9. Wait till the surface is no longer liquid and the crêpe can be moved slightly.
10. Insert a spatula under a third of the crepe, and turn it over.
11. Lift the edge to check the underside of the crepe.
12. It should be golden, rather than brown.
13. Move the crepe to a wire tray.
• If the crepe is too brown, reduce the temperature slightly for the next one.
• Each batch of batter will be dierent.
CARE AND MAINTENANCE
1. Move the switch to O.
2. Unplug the appliance and let it cool.
3. Wipe all surfaces with a clean damp cloth.
4. Hand wash the spreader and spatula.
HINTS AND TIPS
• Thickness depends on egg to liquid ratio; more liquid = thin crêpes, more egg = thick crêpes.
• You can season the batter with sugar, herbs, spices, or a dash of beer.
• Adding sugar makes crêpes likely to stick together when stacked, and to tear when handled.
• Try other types of our (wholemeal our will produce thicker batter).
MAKES 12 CREPES
• 250 g plain our
• 500 ml milk
• 3 medium eggs (53-63g)
• Pinch of salt
Sift the our into a bowl. Add the salt. Stir in the eggs. Stir in the milk. Stop adding liquid when the batter
reaches a creamy consistency. Rest the batter for 1-2 hours before use.
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