selection of recipes included
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Please read these instructions before operating the appliance and retain them for
future use.
This product is not suitable for use by children, and may not be suitable for persons
requiring supervision unless they receive instruction by a competent person on how to
safely use the product. Children should be supervised to ensure that they do not play
with the product.
Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors.
Always ensure that hands are dry before handling the plug or switching on the
appliance.
Always use the appliance on a stable, secure, dry and level surface.
Do not touch the external surfaces of the appliance during use as they may become
very hot.
Never operate the appliance by means of an external timer or separate remote-control
system.
Allow adequate space above and on all sides for air circulation. Do not allow the
appliance to touch any ammable material during use (such as curtains or wall
coverings). Do not use under a wall cupboard. Care is required when using the
appliance on surfaces that may be damaged by heat. The use of an insulated pad is
recommended.
This appliance must not be placed on or near any potentially hot surfaces (such as a
gas or electric hob).
The power cord is not replaceable by the user. Always return the appliance if the power
cord is damaged to avoid any hazard.
Never let the power cord hang over the edge of a work top, touch hot surfaces or
become knotted, trapped or pinched.
Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
Ensure the appliance is switched off and unplugged from the supply socket after use
and before cleaning.
Always allow the appliance to cool before cleaning or storing.
Never immerse any part of the appliance or power cord and plug in water or any other
liquid.
Never leave the appliance unattended when in use.
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product safety
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before first use
Always use your crêpe maker on a stable, secure, dry and level surface.
Allow adequate space above and on all sides for air circulation.
Do not allow your crêpe maker to touch any ammable material during use (such
as curtains or wall coverings).
Care is required when using the appliance on surfaces that may be damaged by
heat. The use of an insulated pad is recommended.
Unpack your crêpe maker and remove all packaging, promotional materials and
stickers. Remove all printed documents. You may wish to store the packaging for
future use.
Wash the spreader in warm soapy water and allow it to dry thoroughly .
Wipe the appliance with a soft, damp cloth.
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features
1 Temperature control
Allows you to vary the temperature of your crêpe maker.
2 Ready-to-cook light (green)
Comes on when you switch on your crêpe maker. Goes out when your crêpe maker
reaches the temperature selected using the temperature control.
3 On/off button
4 On light (red)
Comes on when you switch on your crêpe maker
5 Non-stick cooking surface
6 Cord storage
Wrap the mains cord around these three hooks underneath your crêpe maker when
not in use or storing.
7 Spreader
Used to spread the batter evenly over the cooking surface of your crêpe maker. Also
known as a rateau (rake) in French.
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Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.
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using your crêpe maker
Your crêpe maker gets very hot during use. Do not touch the cooking surface
or attempt to move the appliance while it is in use or while it is still hot.
When you rst use your crêpe maker, there may be a slight odour as the heating element
warms up for the rst time. This is quite normal and not a cause for concern. The odour
will disappear after a short time.
Before cooking your rst crêpe, and between cooking each crêpe, grease the cooking
surface with a piece of kitchen paper and some butter or oil. This will also improve
the avour and colour of the crêpe.
Plug your crêpe maker into a supply outlet. Route the mains cable underneath your
crêpe maker as shown.
Set the on/off switch to the on position. The on light (red) and the ready-to-cook light
(green) will both come on.
Set the temperature control to a high heat setting (4 or 5) depending on how well
cooked you like your crêpes. It’s probably best to start at the lower setting and
increase it if necessary.
When the green ready-to-cook light goes out, use a ladle to pour about 60-70
millilitres of the batter onto the cooking surface.
Immediately start to spread out the batter as uniformly as possible using the spreader
as shown. Use the spreader to pull the batter around the surface. Don’t go over
areas that have already been spread or your crêpe may rip. Don’t worry if you don’t
get it right rst time because it will take a little practice before you can do this like a
professional crêpière!
Allow the crêpe to cook for about 60 to 90 seconds and then use a palette knife or
plastic/wooden spatula to ip the crêpe over. Allow to cook for a further 60 seconds.
Stack the cooked crêpes on top of each other on a warmed plate.
Tips
Always spread the batter in a clockwise direction using a slight downwards pressure.
Always ensure that your batter is as lump free as possible. Strain the batter if
necessary.
To reheat a previously cooked crêpe, set the temperature control to about 2 or 3.
Only use plastic or wooden accessories on the surface of your crêpe maker.
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8
recipes
Basic Crêpes (makes approximately 5)
125g plain our, sifted
2 eggs, beaten
200ml of milk
Pinch of salt
Butter for cooking
Sift the our and salt into a bowl. Make a well in centre of the our and then tip in the
eggs. Using an electric whisk or by hand, mix the eggs with the our. Then pour in
the milk gradually, as you mix, until you have a smooth batter
Leave the batter to rest for up to an hour in the fridge, this makes the gluten (protein)
relax and creates a lighter crêpe.
Cook the crêpe for approximately 60 to 90 seconds until you can insert a spatula
under the crêpe. The underneath should have started to turn golden. Carefully ip
the crêpe over and cook the other side for about 60 seconds.
Lift off the crêpe and put it on a warm plate.
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9
Crêpe Suzette (serves 4-5)
1 portion of basic crêpe batter
1 tablespoon of caster sugar
½ an orange, zested
For the orange Sauce
20g of sugar
3 oranges, juiced (will be about 150ml of juice)
1 orange, zested
1 lemon, juiced and zested
3 tablespoons of Cointreau, Grand Marnier or Brandy
50g of butter for cooking
Mix the additional sugar and the orange zest with the basic batter and leave it to rest.
Make the crêpes as normal but try to achieve the thinnest crêpe you can. Remove
the crêpes and transfer them to a warm plate to keep them warm.
Turn the temperature control down to setting 3.
Mix all the ingredients for the orange sauce, except for the butter.
Heat the sauce gently in a saucepan until it is warm.
Wipe the plate with some butter and place each crêpe at on it. Pour a little orange
sauce into the middle of the crêpe. Then using a spatula and fold the crêpe in half
and then again to make a triangle shape.
Place each crêpe somewhere to keep warm. Repeat the process until all the crêpes
are warmed and glazed in the sauce.
Serve the crêpes with any remaining sauce poured over them.
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recipes
Banoffee Crêpes with Chocolate Sauce (serves 4)
1 portion of basic crêpe batter
2 large bananas
2 tablespoons of butter
2 tablespoons soft brown sugar
4 tablespoons chocolate spread
2 tablespoons double cream
Vanilla ice cream
Make the crêpes and leave them somewhere to keep warm. Turn the temperature
control down to setting 3.
Peel and slice the bananas diagonally.
Mix together the sugar and butter and spoon it into the middle of the crêpe maker.
Add the sliced bananas and stir occasionally in the sugared butter for 1 minute.
Put the chocolate spread and cream into a small saucepan.
Stir the chocolate spread and cream until heated through.
Place two crêpes on each plate folded in half.
Top each one with the banoffee mixture, then add a scoop of ice cream. Finally
drizzle with the chocolate sauce.
Why not try...
White Chocolate Sauce: Melt 150g of white chocolate with 200g of double cream
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Spinach and mushroom crêpes (serves 4)
1 portion of basic crêpe batter + ½ teaspoon of salt
1 tablespoon of olive oil
3 tablespoons of butter
2 cloves of garlic (nely chopped)
250g of mushrooms (sliced)
1 onion, chopped
300g of spinach
Salt and pepper
150ml of double cream
70g of Gruyere cheese
Make the crêpes according the normal recipe but add ½ teaspoon of salt.
Heat the olive oil and the butter in a frying pan and then add the garlic, mushrooms,
onion and cook on a moderate heat until they are golden and soft.
Next, stir in the cream, followed by the spinach.
Fill the pancakes with the mixture, sprinkle with the cheese and roll them up.
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12
Chocolate Chip Pancakes with Blueberries
1 portion of basic crêpe batter
1 teaspoon of sugar
25g cocoa powder, sifted
150g of chocolate chips
200g of blueberries
2 tablespoons of golden syrup
Mix the basic crêpe batter with the sugar, cocoa powder and the chocolate chips.
Leave it to rest.
When you cook the crêpes, turn your crêpe maker down to setting 3, because a
higher heat will burn the chocolate.
Unlike making normal crêpes you will not be able to use the spreader, so pour the
batter gradually over the cooking plate until it is covered. Cook as normal
Heat the blueberries with the syrup in a pan on a low heat for 5 minutes until they
have broken down and turned mushy.
Pour the hot blueberry sauce over the chocolate crêpes.
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recipes
13
Buckwheat Blinis
These blinis are perfect with smoked salmon and crème fraiche.
Butter for cooking
40g of buckwheat our
125g of strong white plain our
¾ teaspoon of salt
5g of easy-blend dried yeast
150ml of crème fraiche
175ml of whole milk
2 medium eggs separated
Sift both the ours together with the salt, and then sprinkle in the yeast.
In a pan, gently heat the milk and the crème fraiche so it is just warm but not hot
Remove it from the heat and then whisk in the egg yolk.
Whisk the mixture into the our until you have a thick batter. Cover the batter with a
cloth and leave it for an hour.
The mixture will now be sponge-like. Whisk the egg whites until they form stiff peaks
and then gently fold them into the batter. Cover and leave it for another hour.
Brush the crêpe maker with melted butter and then heat it to setting 4.
Spoon 1 tablespoon of batter onto the plate and then top with another ½ tablespoon.
The mixture won’t spread out much so this amount of mixture will produce a blini that
is about 10cm (4 inches) in diameter.
After about 40 seconds ip it over and cook for approximately 30 seconds.
Transfer it to a cooling rack and then repeat the process, covering the plate in melted
butter each time before spooning on the batter.
The mixture should make approximately 20 blinis.
Wrap the blinis in foil and then place them in a pre-heated oven for 10 minutes at
140°C (gas mark 1).
Serve them on warm plates topped with crème fraiche and smoked salmon.
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14
Indian Chickpea pancakes (serves 4)
150g of gram our
260ml of water
½ tsp of salt
½ tsp of cayenne pepper
½ tsp of Ajwain seeds
1 small red onion (nely chopped)
5 garlic cloves (nely chopped)
1 thumb sized piece of ginger (peeled and chopped)
½ tsp of ground coriander
2 tablespoons of fresh coriander (nely chopped)
Vegetable oil
Add the our to a bowl and then carefully stir in the water to make a smooth batter.
Then add the remaining ingredients, stir and then leave to rest for approximately 20
minutes.
Smear the cooking surface with oil and heat to setting 4. Ladle the same amount of
mixture you would if you were making a crêpe. Spread it out and then leave it to cook
slowly for 3-4 minutes until the underside is reddish-brown. Drizzle a little oil around
the pancake and then turn it over and cook for another minute or so.
Transfer to a warmed plate and repeat the process.
Serve as a tasty alternative to bread with your favourite curry dish or a Raita.
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recipes
15
Italian Style Double Filled Pancakes
300ml of milk
1 medium egg
15g melted butter
100g plain our,sifted
150g of spinach leaves
Salt and pepper
Olive oil
200g Baby tomatoes, halved
Handful of fresh Basil leaves
200g Goats cheese, sliced
Extra Virgin Olive Oil
Green salad leaves
Beat the egg and the our together and then gradually add the milk to make a
smooth batter. Then stir in the melted butter and the spinach leaves. Season the
batter and leave it to rest.
Pre-heat your crêpe maker on setting 3 with some olive oil on the plate and make 4
large pancakes, slightly thicker than crêpes, setting them aside each time to keep
warm.
When the nal crêpe is cooked and removed turn the heat down to setting 2 and
place one pancake on the plate.
Fill it with goat’s cheese, basil, tomato and a drizzle of olive oil and then fold it in
half. Leave it to heat slowly until the cheese melts. Remove it and then keep it warm
whilst you cook the others.
Serve with salad leaves
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16
Ricotta Pancakes with Yoghurt and Berries (makes 12)
325g ricotta cheese
175ml semi-skimmed milk
1 tbsp runny honey
4 free range eggs, separated
225g plain our
1 tsp baking powder
2 tbsp caster sugar
2 tbsp vegetable oil or melted butter
For the honeyed yoghurt and berries
200g Greek yoghurt
1 tsp ground cinnamon (optional)
3 tbsp runny honey
325g mixed berries (Raspberries, cut strawberries and blueberries)
For the griddle cakes, place the ricotta cheese, semi-skimmed milk, runny honey and
egg yolks into a bowl.
Using a hand whisk or an electric mixer, mix the ingredients together.
Sift the our and the baking powder into a large bowl. Add it to the ricotta mixture a
tablespoon at a time as you whisk until you achieve a smooth batter.
In another bowl whisk the egg whites to soft peaks then add the caster sugar and
whisk until stiff and glossy.
Add a spoonful of the egg whites to the ricotta mixture to slacken it and then fold in
the remainder of the whisked egg whites using a whisk or hand mixer.
Heat the crêpe maker to setting 3.
Butter the crêpe maker plate well and spoon 2 tablespoons of the ricotta batter onto
the plate for each griddle cake.
Cook for about 2 minutes before ipping them over and repeating until golden.
Keep cooking the griddle cakes and then keeping them warm
Meanwhile, combine the yoghurt with the cinnamon and 2 tablespoon of honey.
Spoon the yoghurt over the cakes, top with the berries and drizzle with the remaining
honey.
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recipes
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Buttermilk Pancakes (serves 4)
100g of plain our
1 tsp of baking powder
2 eggs, beaten + 2 egg whites
125ml of buttermilk mixed with 50ml of water
Sift the self raising our and baking powder into a large mixing bowl and make a well
in the middle.
Pour the 2 beaten eggs and mix with the our using a whisk.
Gradually add the buttermilk and water mixture, continuously whisking until it is
smooth.
Separately whisk the egg whites until they are stiff and then fold them in to the
mixture.
These make smaller pancakes. Spoon 1 ladle of the mixture into the middle of the
pre-heated plate (setting 4) and ip after 2 minutes or when it is golden.
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18
Flour Tortillas
225g of strong plain our
50g of lard cubed and softened
½ teaspoon of salt
125ml of warm water
Sift the our into the bowl then rub it with the fat until it resembles breadcrumbs.
Dissolve the salt in the warm water and then add it gradually to the our mixture,
stirring until you have a soft dough. You may not need all the water.
Turn the dough out onto a oured surface and knead until it is smooth and elastic.
Divide them into about 12 balls and put them on a lightly greased tray, and cover it
with cling lm and rest for 1 hour at room temperature.
Heat the crêpe maker on setting 3 with no oil.
Roll out each ball to into a circle that is about 20 cm across. Lay one on the plate and
cook for 1 minute until it starts to pull off. Then ip it over and cook it on the other
side. It should still be soft.
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recipes
19
Ham and Cheese Omelette (serves 2)
30g of butter
2 large handfuls of mushrooms, sliced thinly
4 large eggs
6 slices of ham, chopped
2 tablespoons of crème fraiche
4 spring onions, chopped nely
90g of grated cheddar cheese
Salt and pepper
Pre-heat the crêpe maker to setting 5 and then add the butter. Place the sliced
mushrooms the cooking surface and cook for 3 minutes, stirring.
Lightly beat the eggs (don’t overbeat them) and then mix in the remaining ingredients
except the cheese.
Dot some butter around the mushrooms and let it melt and become foamy.
Pour the egg mixture onto the plate, making sure that it spreads out evenly. Then
using a spatula, draw some of the mixture back in to the middle as it cooks. Let some
of the mixture run back into the spaces. This will make the omelette nice and uffy.
Leave it to cook for 2 to 3 minutes until it is nearly cooked on top and golden
underneath. Sprinkle it with the cheese and then fold it over.
Leave it to cook for another minute and then serve with a green salad.
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cleaning
Always unplug this appliance and allow it to cool completely before cleaning it.
NEVER immerse this appliance, or its plug or cable in water or any other liquid. Do
not hold under a running tap.
Never use harsh abrasive cleaning products or solvents.
Always make sure that you crêpe maker appliance is disconnected from the mains
supply and has cooled down before you attempt to clean it.
The non-stck cooking surface does not require any special cleaning method. After
each use, simply wipe with a clean cotton cloth.
Clean the rest of your crêpe maker with a damp cloth.
Do not use abrasive cleaning agents or sharp objects to clean/remove food deposits.
Clean the spreader in hot soapy water. Dry thoroughly before using.
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This appliance must be earthed.
This appliance is tted with either a moulded or rewirable BS1363, 13 amp plug. The fuse
should be rated at 13 amps and be ASTA approved to BS1362.
If the fuse in a moulded plug needs to be changed, the fuse cover must be retted. The
appliance must not be used without the fuse cover tted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord
and an appropriate plug tted as detailed below. If you remove the plug it must not be
connected to a 13 amp socket and the plug must be disposed of immediately.
The wires of the mains lead are coloured in accordance with the following code:
GREEN/YELLOW = EARTH BLUE = NEUTRAL BROWN = LIVE
The wire which is coloured GREEN/YELLOW must be connected to the terminal in
your plug which is marked with an E or by the earth symbol ( ) or coloured GREEN or
GREEN /YELLOW.
The wire which is coloured BLUE must be connected to the terminal in your plug which is
marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be connected to the terminal in your plug which
is marked with the letter L or coloured RED.
If any other plug is used, a 13 amp fuse must be tted either in the plug or adaptor or at
the distributor board.
Plug should be BS1363 approved
Fit a 13 Amp Fuse
Ensure that the outer sheath of the cable
is rmly held by the clamp
BROWN
(Live)
13 Amp
Fuse
BLUE
(Neutral)
GREEN/YELLOW
(Earth)
connection to the mains supply
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after sales service
These appliances are built to the very highest of standards. There are no user serviceable
parts. Follow these steps if the unit fails to operate:
Check the instructions have been followed correctly.
Check that the fuse has not blown.
Check that the mains supply is functional.
If the appliance will still not operate, return the appliance to the place it was purchased for
a replacement. To return the appliance to the Customer Service Department, follow the
steps below:
Pack it carefully (preferably in the original carton). Ensure the unit is clean.
Enclose your name and address and quote the model number on all correspondence.
Give the reason why you are returning it.
If within the guarantee period, state when and where it was purchased and include
proof of purchase (e.g. till receipt).
Send it to our Customer Service Department at the address below:
Customer Service Department
Pulse Home Products Limited
Middleton Road
Royton
Oldham
OL2 5LN, UK.
Telephone: 0161 621 6900 Fax: 0161 626 0391
e-mail: [email protected]
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This product is guaranteed for a period of 1 year from the date of purchase against
mechanical and electrical defects.
This guarantee is only valid if the appliance is used solely for domestic purposes in
accordance with the instructions provided, that it is not connected to an unsuitable
electricity supply, dismantled or interfered with in any way or damaged through misuse.
Under this guarantee we undertake to repair or replace free of charge any parts found to
be defective.
Nothing in this guarantee or the instructions relating to the product excludes, restricts or
otherwise affects your statutory rights.
In line with our policy of continuous development, we reserve the right to change this
product, packaging and documentation without notice.
guarantee
93215-0VTP130_Iss_1 09/10
