SEVERIN CM 2199 Instructions For Use Manual page 13

∙ During use, the indicator light alternates
between red and blue. This indicates
the heating process of the appliance.
The desired temperature is thereby
maintained.
Operation
∙ Unwind the power cord completely.
∙ Place the crêpe plate on the baker with
the curved edge facing down.
∙ Insert the plug into a suitable wall
socket.
∙ Turn the temperature control to the
desired position.
∙ The indicator light lights up red. The
appliance is now pre-heating.
∙ When the desired temperature has
been reached, the indicator light lights
up blue.
∙ Put a small amount of the crêpe mix on
the plate, and then use the smoothing
tool to spread out the mix evenly by
swirling it round with a circular motion.
∙ Let the crêpe cook until the surface is no
longer liquid and it can be moved easily.
∙ Slide the flip-over-tool under the crêpe,
lift it up and turn it over.
∙ Cook the other side for a short time until
done. To check whether it is ready, use
the flip-over-tool to lift it slightly. The
crêpe should be clearly cooked, but
should not be browned; that way it is
easy to fold or roll up.
∙ Remove the crêpe from the plate.
∙ Put your topping or spread onto the
crêpe and fold or roll it.
∙ If the browning level is not to your
satisfaction, use the control to adjust
the temperature before cooking another
crêpe.
∙ If no further crêpes are to be cooked,
turn the temperature control back to its
Min position. Remove the plug from the
wall socket and allow the appliance to
cool down.
Useful tips
∙ When attempting the first crêpes, it is
advisable to use a little more mix, as
thicker crêpes are easier to handle.
∙ When the crêpe mix is placed onto the
plate, the differences in temperature
and tension may result in some slight
deformation of the plate. This is normal
and no reason for concern.
Recipes
Sweet crêpes
Ingredients:
250 g flour
4 eggs
500 ml milk
1 tbs vanilla sugar
½ tsp salt
rum essence
50 g melted butter
Preparation:
Use a hand blender to mix the flour, eggs,
milk, vanilla sugar and salt. Add the rum
essence and the melted butter and whisk
until a fine, smooth mix is achieved. Let the
dough rest for about 1 hour before baking
the crêpes.
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