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Problem / Cause / Solution
Problem Possible
cause
Solution
Crêpes are
not round
(but serrated,
misshapen or
similar)
Baking
tin is not
completely
covered with
dough
See to it that
the overall
baking
surface is
covered with
dough. For
this purpose,
swing
Crêpes-Maker
after diving in
the dough
After diving
in, crêpe
does not stick
at Crêpes
Maker
You probably
did not hold
Crêpes Maker
long enough
in the dough
Dough is
too thick
There is not
enough
dough in
the dough
tray and the
Crêpes Maker
is touching
the ground
The diving-in
process
should take
about three
seconds
Add some
liquid. The
Dough
should have
the consi-
stency like
cream
Fill some
more dough
in the dough
tray
The finished
baked crêpe
sticks at
the baking
surface
Dough with
oil or sugar
can lead to
the crêpes
sticking
Try less oil
or less sugar
Crêpes are
holey and /or
too thin
To allow the
adhesives in
the flour
becoming
active, the
dough needs
a rest
Let the
dough
rest for about
an hour
before baking
Crêpes
are fragile
Sugar makes
crêpes fragile
Use less sugar
for the dough
Appliance
does not
get hot
Power button
at handle is not
switched on
Press power
button
10
EN
Recipes
Basic Recipe:
Ingredients:
200 g flour
4 eggs
180 ml milk
180 ml water
1 tsp. salt
4 tsp. melted butter or margarine
Preparation:
Combine flour, eggs as well as milk and water.
Add salt and melted butter consecutively. Stir
batter until it is smooth. The indicated amount
makes about 16 crêpes. As far as possible pre-
pare batter a few hours in advance before.
Tip
Measure the indicated quantities precisely, since
the consistency of the batter is very important.
The batter should be about as thick cream.
For sweet crêpes:
Coat the still warm crêpes with jam, chocolate
sprinkles, chocolate hazelnut cream, cinnamon
sugar. Assign the crêpes with fresh fruit.
For savoury crêpes:
Coat the still warm crêpes with cheese, salami,
vegetables or salad.
Fold the crêpes in various shapes for a decora-
tive presentation (halve, quarter, roll) and enjoy
immediately!
Variations
Herbal Crêpes:
Add 3 tsp. finely chopped herbs to the basic
recipe.
Spice Crêpes:
Add 1 tsp. cinnamon, nutmeg and speculoos
spice each to the basic recipe.
High Grade Crêpes:
Ingredients:
300 g high grade flour
2 eggs
700 ml milk (or buttermilk)
60 g melted butter
1 tsp. salt
Preparation as basic recipe.
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10


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