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READ AND SAVE THESE INSTRUCTIONS
WARNING: A risk of fire and electrical shock exists in all
electrical appliances and may cause personal injury or death.
Please follow all safety instructions.
Electric Cordless
Crepe Maker
USE AND CARE GUIDE FOR
MODEL CM5C
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliance. • Do not touch hot surfaces. Use handles or knobs. • To protect against electric shock, do not immerse power base or body of unit in water or other liquid. Only the top cooking sur- face should be permitted to contact the batter. See instructions for clea
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of 125 V and at least 10 A, 1250 W, and (2) the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally. POLARIZED PLUG: This appliance has a polarized plug, one blade is wider than the other. As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, c
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Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of every country. The term ‘crêpes’ originates from France where crepes are baked every year during the ‘Chandeleur’, a religion celebration of pagan origin. Brittany, a region of northern France, is famous for its crepes served with various sweet or salty fillings for the delight of tourists and locals. There are so many versions of crepes and variations in fillings and
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FIGURE 2 Using Your Cordless Crepe Maker 1. Before using, wipe non-stick cooking surface with a damp cloth and dry. 2. Place crepe maker on cordless base. 3. Plug into 120 V ~ 60 Hz outlet. 4. Turn the power switch to on. The red Ready Light will come on. 5. Allow the crepe maker to preheat until the red Ready Light turns off. 6. Prepare the crepe batter as per the recipe. Pour the batter into the dipping tray. Do not overfill. 7. Have a clean plate nearby to stack the finished crepes. 8. Graspi
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Hints: • Stack crepes as they are made. Keep crepes moist as they are made by covering stack with a paper towel or foil. This is not necessary for crepes that are to be filled and/or sauced and heated. • The first crepe or two may be lacy or have holes, particularly if the batter is frothy from blender-mixing or whipping. The last crepe may not stick to the crepe maker if the batter is too shallow and the non-stick surface touches the bottom of the dish. • If crepes stick to the non-stick surfa
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Serving Starting with a pile of flat crepes, you can use them in a number of ways, depending on whether you want a simple sauced or a fancy filled crepe. They can be served cold, warm or hot, baked, broiled or crisp-fried in oil. Here are some ideas on handling crepes. See recipes for the ways to use various shapes. FIGURE 3 - “Quartering” Crepes Crepes are folded in quarters . . . when served plain (or spread with a thin filling) and served in sauce, or used “hot off the pan” for dipping in an
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Keeping Crepes Warm If you want to serve crepes warm without baking, broiling or frying them, simply cover the stack of crepes as they are made with a foil cover. Or set a rack or perforated screen (such as a wire mesh spatter shield) over a skillet with an inch of simmering water in it. Freeze or Refrigerate Crepes will keep up to a month in the freezer or a week in the refrigerator. Simply stack a batch on a sheet of foil or waxed paper, insert into a large plastic food storage bag, seal and f
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Recipes We suggest you start with the batter recipes given here - they all “dip, cook and release” well on your crepe maker. They fold or roll well and keep for weeks in the freezer and days in the refrigerator. Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Basic Batter 1 cup all-purpose flour 2 eggs 1 ⁄2 cup milk 1 2 ⁄ cup water 1 ⁄4 tsp salt 2 TBL butter or margarine, melted
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Variations Richer, More Egg-y Crepes 1 cup all-purpose flour, presifted 3 eggs 3 4 ⁄ cup milk 3 4 ⁄ cup water 1 4 ⁄ tsp salt 2 TBL butter or margarine, melted Cornmeal Crepes Delicious with any Mexican-style or any main dish fillings: 1 2 ⁄ cup yellow cornmeal 1 2 ⁄ cup boiling water 3 eggs 1 2 ⁄ tsp salt 1 2 ⁄ cup all-purpose flour 2 TBL butter or margarine, melted 3 4 ⁄ cup milk Combine cornmeal and boiling water and stir until smooth. Let cool slightly. Combine eggs, salt, flour and butter un
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Pigs in Blankets 1 batch crepes (about 16) Pork sausage links (pre-cooked and browned) or frankfurters cut in half Prepared Mustard Oil Fold and roll crepe (brown side in) around sausage which has 1 been topped with mustard. Heat ⁄4” oil in skillet over medium heat until hot but not smoking. Fry crepes a few at a time in hot oil, first seam side down, then turn. Watch carefully as they will brown and crisp quickly. Serve hot. 1 2 Note: For smaller appetizers, cut into 1- ⁄ to 2” lengths, secure
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Swiss-Salami Crepes Sliced Swiss cheese Sliced salami (or boiled ham) 1 4 Cut cheese and salami into thin ⁄” strips (julienne) about 3 inches long or less. Arrange 4-5 strips of each down center (brown 1 4 side) of each crepe. Fold and roll crepe over filling. Heat ⁄ ” oil in skillet over medium heat, until hot but not smoking. Fry a few at a time, first seam side down, then turn. Watch carefully as they will brown and crisp quickly. Drain on paper towel and serve hot. Tacos 1 batch cornmeal c
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Blintzes 1 batch crepes (about 16) 2 cups small-curd cottage cheese 1 egg, well beaten 1 TBL sugar 1 tsp grated lemon rind Combine cheese, egg, sugar and rind. Place spoonful of mixture in center of each crepe, brown side up. Fold crepe sides over filling 1 4 to make a tight envelope. Place seam side down on plate. Heat ⁄ ” oil in skillet over medium heat until hot but no smoking. Fry a few blintzes at a time, first seam side down and then turn. Watch carefully as they will brown and crisp quic
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Curried Chicken Crepes 1 batch crepes (about 16) 4 TBL butter or margarine 1 medium onion, chopped 1 cup finely diced celery 2 TBL all-purpose flour 1 2 ⁄ tsp salt 1 ⁄4 tsp pepper 2 tsp curry powder 1 cup chicken broth 3 cups diced cooked chicken 1 ⁄2 cup sour or heavy cream Garnishes: Chutney, peanuts, shredded coconut, bacon bits Preheat oven to 357°F. Melt butter in large skillet; add onion and celery and sauté until just tender-crisp. Stir in flour and seasonings and cook 5 minutes. Add bro
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Fresh Mushroom Crepes 1 batch crepes (about 16) 1 lb. fresh mushrooms 1 4 ⁄ cup butter 1 ⁄2 tsp salt 1 4 ⁄ tsp pepper 1 ⁄2 tsp seasoned salt 2 packets of beef bouillon 4 TBL dry white wine 1 cup dairy sour cream 2 TBL minced chives Slice mushrooms and sauté in skillet in butter about 4 minutes. Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat several minutes. Stir in sour cream and chives. Heat, but do not boil. Spoon about 4 tablespoons mushrooms and sauce onto center o
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Crepes Florentine 10-12 crepes 1 10 oz package frozen chopped spinach 4 TBL butter or margarine 3 TBL all-purpose flour 1 cup milk 1 ⁄2 tsp salt 1 ⁄8 tsp nutmeg 1 ⁄8 tsp pepper 1 cup shredded or diced Swiss cheese (4-5 oz.) 1 tsp grated onion Melted butter or margarine Parmesan cheese, grated Preheat oven to 375°F. Cook spinach and drain well; set aside. Melt butter in large (2 qt.) sauce pan; remove from heat and add flour, stirring until well mixed. Add milk; return to heat and stir until smoo
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Seafood Crepes with Shrimp Sauce 8-10 crepes 2 TBL butter or margarine 1 2 ⁄ cup thinly sliced green onions or scallions 3 ⁄4 cup thinly sliced celery 1 cup flaked Dungeness or king crabmeat (about 6 oz.) 1 cup cooked tiny shrimp (about 6 oz.) 1 2 ⁄ cup mayonnaise 2 TBL diced pimento 1 tsp curry powder 1 tsp lemon juice Sauce: 1 10 oz. can condensed cream of shrimp soup 1 tsp lemon juice 1 2 ⁄ can milk or half-and-half Preheat oven to 350°F. In small skillet, sauté onions and celery in butter u
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Mexican Enchiladas 12 corn meal crepes 1 lb. ground beef 1 2 ⁄ cup chopped green or yellow onions 10 pitted ripe olives, sliced 1 tsp salt 1 clove garlic, minced 1-2 tsp chili powder 1 cup Sharp Cheddar cheese, cubed Sauce: 1 16 oz. can tomato puree or sauce 1 6 oz. can tomato paste 1 small onion, minced 1 tsp salt 2 tsp sugar 1 clove garlic, minced 1-2 tsp chili powder 3 ⁄4 cup Sharp Cheddar Cheese, cubed Preheat oven to 250°F. In large skillet, cook ground beef and onions until onions are soft
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Turkey Hash Crepes 1 batch crepes (about 16) 2 cups diced cooked turkey 1 cup bread stuffing (leftover or dry mix) 1 cup giblet gravy 1 egg, slightly beaten Cream or milk as needed Preheat oven to 375°F. Combine turkey, stuffing, gravy and egg. Add cream or milk to moisten, if necessary. Place heaping tablespoon or two of mixture across center of each crepe, brown side down in buttered 9” x 9” (or larger) baking pan. Bake 15-20 minutes or until hot. Serve with any extra leftover gravy or with
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Incredible Crepes for Kids Peanut Butter Plus Blend smooth or chunky peanut butter with a little softened butter or margarine until spreadable. Spread thinly on a crepe, brown side out. Then add any of the following: jam, jelly, marshmallow whip, bacon bits, sweet relish. Roll and serve cold or heat in a little butter in a skillet. Sundae Crepes Roll a scoop of any flavor of ice cream in a crepe and top with sundae sauce. Or for ice cream cups, brush unbrowned side of each crepe with melted but
