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Salton CM-7 Manual

Electric crepe maker
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ELECTRIC CREPE MAKER
Perfect crepes every time
MODEL CM-7
1

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Summary of Contents for Salton CM-7

  • Page 1 ELECTRIC CREPE MAKER Perfect crepes every time MODEL CM-7...

  • Page 2: Important Safeguards

    6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return appliance to Salton for examination, repair or adjustment. See Warranty. 7. The use of accessories or attachments not recommended by Salton may cause hazards. 8. Do not use outdoors.

  • Page 3: Before First Use

    NOTES ON CREPES AND CREPE BATTERS In all crepe batters, the proportions of flour, eggs and liquid can be varied to produce a thin, lacy crepe, a sturdier, thicker crepe or an egg-y rich crepe. Adding butter or margarine adds flavour and makes removal from the pan easier. Oil may make crepes stick slightly.
  • Page 4 Stack crepes as you make them. No waxed paper is needed between them. You can keep crepes moist as you make them by covering the stack with a cloth, paper towel or foil. This is not necessary for crepes that will be filled and/or sauced and heated.

  • Page 5: Care And Cleaning

    To flame properly, crepes and the liqueur must be warm. When the crepes are ready, reduce heat to low, spoon on a few tablespoons of liqueur so it will float on top of the sauce. Do not boil or stir; let heat for a few minutes. Then with a long match (stand back) touch flame to edge of pan just above food until it lights.
  • Page 6 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, days in the refrigerator. Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes.
  • Page 7 Combine cornmeal and water, stir until smooth and let cool slightly. Then add eggs, salt, flour and butter or margarine. Stir until smooth. Add milk. Stir batter occasionally when dipping if cornmeal tends to settle to the bottom. Buckwheat Crepes Makes a flavourful, 'wheaty' crepe for entrees 1 cup (250 ml) buckwheat pancake mix [or 2/3 cup (160 ml) buckwheat...
  • Page 8 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 and fold crepe over filling. Heat 1/4" (6 mm) oil in skillet over medium heat, until hot but not smoking.
  • Page 9 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 crepes (about 16) 2 cups (500 ml) finely diced cooked pork or chicken 1 can (1 lb./454g) meatless or chicken chow mein 1 tbsp.
  • Page 10 Curried Chicken Crepes 1 batch crepes (about 16) 4 tbsp. (60 ml) butter or margarine onion, medium 1 cup (250 ml) celery, finely diced 2 tbsp. (30 ml) all-purpose flour 1/2 tsp. (3 ml) salt 1/4 tsp. (1.5 ml) pepper 2 tsp.
  • Page 11 1 lb. (454 g) fresh mushrooms 1/4 cup (60 ml) butter 1/2 tsp. (3 ml) salt 1/4 tsp. (1.5 ml) pepper 1/2 tsp. (3 ml) seasoned salt 2 packets beef bouillon 4 tbsp. (60 ml) dry white wine 1 cup (250 ml) dairy sour cream 2 tbsp.
  • Page 12 Preheat oven to 375°F (190°C) . Cook spinach and drain well; set aside. Melt butter in a large (2 quart/litre) saucepan; remove from heat and add flour, stirring until well mixed. Add milk; return to heat and stir until smooth and thickened. Add salt, nutmeg, pepper, cheese,onion and spinach.
  • Page 13 Preheat oven to 350°F (190 °C). In a small skillet, sauté onions and celery in butter until tender-crisp. Combine remaining ingredients in a bowl; add celery and onion mixture. Place 1-2 heaping tablespoons of filling across the center of each crepe, brown side down, and roll.
  • Page 14 Preheat over to 375° (190°C) . Combine turkey, stuffing, gravy and egg. Add cream or milk to moisten, if necessary. Place a heaping tablespoon or two of mixture across the center of each crepe, brown side down. Roll and place seam side down in a butter 9"...
  • Page 15 2 tbsp. (30 ml) orange liqueur (Cointreau or Grand Marnier), optional 2 cups (500 ml) sweetened sliced strawberries 2 tbsp. (30 ml) butter or margarine Confectioners' sugar Combine sour cream, sugar and orange liqueur, if desired. Spread crepes with an equal amount of the sour cream mixture and a few sliced berries;...
  • Page 16 Blueberry Crepes 1 batch crepes (about 16) 2 cups (500 ml) vanilla pudding 1 cup (250 ml) heavy cream, whipped 1/4 tsp. (1.5 ml) nutmeg Sauce 1/2 cup (120 ml) sugar 1 tbsp. (15 ml) cornstarch 1/4 cup (60 ml) water 1/4 cup (60 ml) light corn syrup...
  • Page 17 To flame, use 1/4 cup (60 ml) orange-flavoured liqueur and follow the directions in the “How to Flame Crepes” section on page 4. Variation: Substitute apricot or peach jam for marmalade, or serve with hot, spiced applesauce instead of sauce. Crepes Melba crepes 10 oz.
  • Page 18 Crepe Suzettes 1 batch crepes (about 16) 1/2 cup (120 ml) unsalted butter or margarine 4 tbsp. (60 ml) sugar 1/2 cup (125 ml) orange juice 1 tsp. (5 ml) orange rind, grated 1/4 tsp. (1.5 ml) lemon rind, grated 1/4 cup (60 ml) orange liqueur (Cointreau or Grand Marnier) 2 tbsp.

  • Page 19: Limited Warranty

    During that period these defects will be repaired or the product will be replaced at SALTON's option without charge. This warranty covers normal domestic usage and does not...

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