15
EN
Set the desired temperature on the crepe maker.1.
Fill a glass container with water and pre-soak the wooden scraper.2.
Fill approx. 150ml of batter in the center of the griddle. Use the wooden 3.
scraper to distribute the batter on the griddle in a circular motion. The first
turn should be done in 4 seconds.
Gently continue to rotate until you have spread the surplus batter eavenly 4.
on the griddle. Allow the batter to bake for about 5-10 seconds before
turning it over.
Place the wooden scraper into the glass container to clean it.5.
Gently slide a spatula under the edge of the crepe. Turn it over quickly.6.
For 15 crepes
100 to 125 g sugar•
1 tbs. buckwheat flour•
a pinch sea salt•
2 eggs•
25 g melted butter or •
1 ts. cooking oil
1 ts. vanilla flavouring•
100 ml water•
250 g wheat flour•
500 ml milk•
For 20 crepes
250 g buckwheat flour•
1 tbs. wheat flour•
1 ts. sea salt•
1 egg•
120 ml water•
600 ml milk•
MAKING CREPES
RECIPE FOR WHEAT FLOUR CREPES
RECIPE FOR BUCKWHEAT FLOUR CREPES
Beat ingredients together and add 200 ml of
the milk until you obtain a thick but lump-free
batter. Then mix in the rest of the milk.
Mix to obtain a perfectly lump-free batter.
Gradually add 600 ml milk.
