cordless electric crepe maker Instruction Booklet Model CM1337 CM1337_CrepeMakerBooklet_E.
CM1337_CrepeMakerBooklet_E.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical hazards, do not immerse cord, plugs or the appliance in water or other liquid. 4. Use the appliance with the provided power base only. 5. Protect the appliance and power base from moisture. DO NOT allow water to be poured or splashed on the appliance or the power base.
GROUNDED PLUG To reduce the risk of electric shock this appliance has a grounded plug (2 blades and 1 pin). If the plug does not fit fully into the electrical outlet contact a qualified electrician. Do not modify the plug in any way or use an adaptor. BEFORE FIRST USE 1. Read the instructions. 2. Remove all packing material and stickers. Do not remove the rating label. 3. Clean the baking surface by wiping with a damp cloth. 4.
WARNING: DO NOT allow water to be splashed on the contact base or the appliance. If water is splashed on the contact base or the appliance: - Immediately unplug from the wall outlet - Dry the power base with a dry kitchen towel - Dry all surfaces of the appliance - Allow time for the appliance or power base to dry completely - Plug back into the wall outlet If water enters the power base, return the appliance to the nearest authorized service facility for examination, repair or adjustment.
• Any unused crepes can be stored for several days in the refrigerator or a month in the freezer. Simply stack a batch on a sheet of foil or waxed paper and insert into a large plastic food storage bag and twist and fasten opening, pressing out as much air as possible. To use, allow crepes to warm up to room temperature. They will peel apart with just a gentle pull. If you’re in a hurry, the stack can be warmed by covering with foil on a flat pan in a low oven. • Stack crepes as you make them.
TROUBLESHOOTING GUIDE Problem Possible cause Solution Crepe Maker is not working or it is not getting hot Appliance is not plugged into the wall outlet Plug into the wall outlet Power switch at handle is not switched on Press the switch to the ON position Crepes are not round but serrated or misshaped There is not enough batter in the batter dish and the Crepe Maker is touching the bottom of the batter dish Pour more batter into the batter dish After dipping the batter does not stick to the bakin
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 or days in the refrigerator. IMPORTANT: - Measure flour and liquid carefully, the batter consistency is important. Batter should resemble the consistency of thick heavy cream. - If the crepe is sticking to the baking plate, allow the batter to rest for one hour before using.
2 tbsp. (30 ml) 3/4 cup (180 ml) butter or margarine, melted milk Combine cornmeal and water, stir until smooth and let cool slightly. Add eggs, salt, flour and butter or margarine. Stir until smooth. Add milk. Stir batter occasionally when dipping as cornmeal tends to settle to the bottom. Buckwheat Crepes Makes a flavourful, ‘wheaty‘ crepe for entrees 1 cup (250 ml) 1 1 cup (250 ml) 3 tbsp. (45 ml) buckwheat pancake mix [or 2/3 cup (160 ml) buckwheat flour plus 1/2 tsp.
Swiss-Salami Crepes Sliced Swiss cheese Sliced salami (or boiled ham) Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm) long or less. Arrange 4-5 strips of each down the center (brown side) of each crepe. Fold crepe over filling. Heat 1/4” (6 mm) 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 towels and serve hot. Tacos 1 batch 1 lb.
tight envelope. Place on a plate seam side down. Heat 1/4” (6 ml) of oil in a skillet over medium heat until hot but not smoking. fry a few blintzes at a time, first seam side down and then turn. Watch carefully as they will brown and crisp quickly. Drain on a paper towel and serve hot. If desired, top with sour cream, applesauce, fresh fruit or confectioners’ sugar. Pork or Chicken Egg Rolls 1 batch 2 cups (500 ml) 1 can (1 lb./454g) 1 tbsp. (15 ml) 2 tbsp.
Preheat oven to 375°F (190°C). Melt butter in a large skillet; add onion and celery and sauté unit just tender-crisp. Stir in flour and seasonings and cook 5 minutes. Add broth and bring to simmer until thickened. Remove from heat and stir in chicken and cream. Place heaping tablespoon or two of mixture across center of each crepe, brown side out. Roll and place seam side down, in a buttered 13” x 9” (33 cm x 23 cm) baking pan. Brush or drizzle with melted butter.
Ham’n Eggs Hollandaise 1 batch basic or buckwheat crepes Sliced boiled ham, circles preferably Hard boiled eggs, sliced (or soft scrambled eggs) Asparagus spears, fresh or frozen cooked (optional) Melted butter or margarine Hollandaise Sauce (about 1/4 cup (60 ml) per crepe) Preheat oven to 350°F (190°C) . Assemble desired number of crepes by placing a slice of ham on each crepe, brown side down. If necessary, trim ham slice to fit.
1/8 tsp. (pinch) 2 1/4 cup (60 ml) 2 tbsp. (30 ml) 1 tsp. (5 ml) 16 oz. (500 ml) pepper eggs grated parmesan cheese butter or margarine oregano (optional) Italian-style tomato sauce Preheat oven to 350°F (190°C). Mix all ingredients except tomato sauce. Place heaping tablespoon of mixture down center of each crepe, brown side down. Roll to cover filling and place each, seam side down, in at 13” x 9” (33 x 23 cm) casserole. Cover center of the row of crepes with tomato sauce.
1-2 tsp. (5 -10 ml) chili powder 1-3/4 cups (430 ml)cubed sharp Cheddar cheese Sauce 2 cups (500 ml) 6 oz (170 g) can 1 1 tsp. (5 ml) 2 tsp. (10 ml) 1 clove 1-2 tsp. (5-10 ml) tomato puree or sauce tomato paste onion (small), minced salt sugar garlic, minced chili powder Preheat oven to 350°F (190°C). In a large skillet, cook ground beef and onions until onions are soft and meat browned. Remove from heat, drain excess fat. Stir in olives, salt, garlic, chili powder and 1 cup (250 ml) of cheese.
ricotta, 1/3 of cheese slices, 1/3 of grated parmesan and 1 cup (250 ml) of sauce. Repeat. Top with remaining crepes, sauce, mozzarella and parmesan. Bake for 30 minutes or until bubbling hot. Let stand 10 minutes before serving; cut in squares. Dessert Crepes Bananas in Wine Sauce 8 4 4 tbsp. (60 ml) 1/2 cup (125 ml) 1/2 tsp. (3 ml) 1/4 tsp. (1.5 ml) 1/3 cup (85 ml) crepes bananas, medium-ripe lemon juice butter dark brown sugar cinnamon nutmeg dry red wine Preheat over to 375°F (190°C).
1/2 cup (125 ml) 1 tsp. (5 ml) 1/4 cup (60 ml) 1 sugar lemon rind,grated light rum egg, beaten Spread mincemeat evenly on crepes, brown side out; fold each in quarters. Melt butter in a chafing dish or skillet; add sugar, rind and rum. Stir over medium heat until sugar is dissolved. Reduce heat to low. Add a few spoonfuls of the syrup to the beaten egg and beat until foamy. Add egg mixture to rest of the syrup. Add crepes and warm over low heat.
Blend filling ingredients and beat until light and fluffy. Spread each crepe, brown side down, almost to the edge with filling and roll. Place in a well-buttered chafing dish or skillet, seam side down. Make sauce by combining ingredients in a saucepan over medium heat. Boil gently until well combined and slightly thickened, about five minutes. Pour over crepes and heat until sizzling. Optional: Add 1 cup (250 ml) well-drained mandarin oranges.
For a quick dessert, thin any kind of fruit jam or preserves slightly with water or orange juice (use syrup or topping without thinning). Heat and stir for a minute or two in a saucepan. Place several spoonfuls of yogurt on a crepe (brown side down); roll. Spoon hot sauce over. Crepe Suzettes 1 batch 1/2 cup (120 ml) 4 tbsp. (60 ml) 1/2 cup (125 ml) 1 tsp. (5 ml) 1/4 tsp. (1.5 ml) 1/4 cup (60 ml) 2 tbsp.
CM1337_CrepeMakerBooklet_E.
A short supply cord is provided to reduce the hazards of becoming entangled in or tripping over a long cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be a grounded 3-wire cord.
TO OBTAIN PROMPT WARRANTY SERVICE: Contact one of our many Service Centers found on our website www.salton.com/customer-care or Securely package and return the appliance to us. Please enclose: • Original proof of purchase • The completed form below with a $12.
