Start-Up And Use - Lagrange Crepes Creativ 139 006 Instruction Book

That is why your unit, as indicated by the symbol on its information
plate, must never be thrown into a public or private garbage can
intended for household wastes.
At the time of its elimination, it is your responsibility to bring your unit
to a public collection center designated for the recycling of electrical
and electronic equipment. To obtain information about the centers for
collection and recycling of discarded units, please contact the local
authorities of your region, the household waste collection services or
the store where you purchased your unit.

START-UP AND USE

FIRST USE
When unwrapping your unit, be sure to carefully remove all of the
packing and securing elements.
A new unit can smoke and/or release odors during the first use.
To limit this release of smoke and odors, it is recommended that
you let the unit heat up for 10 minutes and then let it cool down for
about 30 minutes.
START-UP AND USE
Completely unwind the cord.
Branchez votre crêpière. Let it preheat for 8 minutes.
Lightly grease the cooking surface. To do this, use a silicone brush or
a paper towel with a little bit of oil.
Don't neglect this greasing because it is very important (even
with the anti-stick coating).
Put in the chosen stencil and follow these steps:
Making of round mini crêpes or mini crêpes with motifs:
Use the small ladle provided with the unit.
Fill the ladle with dough and pour it into an imprint.
Use the back of the ladle to spread the dough.
Repeat the operation for each imprint.
To lift the crêpes, slide the tip of the spatula provided under the crêpe
and turn it over.
N.B. For the stencils with motifs, the shapes are symmetrical so
that you can put the crêpes into their imprints when you turn them
over. To do this, use the tip of the spatula to turn the mini crêpe in
order to put it back in its imprint.
Making of a large crêpe with the proper stencil:
Use a soup ladle with a volume of about 80 ml.
Fill the ladle with dough and pour it at the center of the imprint.
Use the spreader provided with the unit to spread the dough: Take
the spreader by the end of its handle lightly (small sphere) and hold it
between the thumb and the index finger without squeezing too tightly.
Put it on the dough and then make a turning movement (without
pressing) in order to spread the dough.
The stencil will help you to avoid the dough going over the edges of
the crêpe pan.
There is a knack to it, but after a few tries you will be making excellent
thin crêpes. Don't hesitate to add a little water to facilitate the spreading.
To lift the crêpe, slide the tip of the spatula provided under the crêpe
and turn it over.
IMPORTANT: Before lifting it, you must let the first side cook properly.
Then fold the crêpe as you wish: In two, in four, in a roll, in a pocket...
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