Manual Russel Hobbs 20920-56 (page 4 of 48) (All languages)

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10. Insert a spatula under a third of the crepe, and turn it over.

11. Lift the edge to check the underside of the crepe.

12. It should be golden, rather than brown.

13. Move the crepe to a wire tray.

• If the crepe is too brown, reduce the temperature slightly for the next one.

• Each batch of batter will be diﬀerent.

CARE AND MAINTENANCE

1. Move the switch to O.

2. Unplug the appliance and let it cool.

3. Wipe all surfaces with a clean damp cloth.

4. Hand wash the spreader and spatula.

HINTS AND TIPS

• Thickness depends on egg to liquid ratio; more liquid = thin crêpes, more egg = thick crêpes.

• You can season the batter with sugar, herbs, spices, or a dash of beer.

• Adding sugar makes crêpes likely to stick together when stacked, and to tear when handled.

• Try other types of ﬂour (wholemeal ﬂour will produce thicker batter).

MAKES 12 CREPES

• 250 g plain ﬂour

• 500 ml milk

• 3 medium eggs (53-63g)

• Pinch of salt

Sift the ﬂour into a bowl. Add the salt. Stir in the eggs. Stir in the milk. Stop adding liquid when the batter

reaches a creamy consistency. Rest the batter for 1-2 hours before use.

RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances

and rechargeable and non-rechargeable batteries marked with one of these symbols

must not be disposed of with unsorted municipal waste. Always dispose of electrical

and electronic products and, where applicable, rechargeable and non-rechargeable

batteries, at an appropriate official recycling/collection point.

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Russel Hobbs 20920-56 Manual

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