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Table of Contents
Related Manuals for Elite Products ECP-126
Summary of Contents for Elite Products ECP-126
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS The Elite Brand takes consumer safety very seriously. Products are designed and manufactured with our valued consumers' safety in mind. Additionally, we ask that you exercise a level of caution when using any electrical appliance by following all instructions and important safeguards. -
Page 3: Polarized Plug
SHORT CORD PURPOSE NOTE: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Longer power-supply cords or extension cords are available and may be used if care is exercised in their use. -
Page 4: Parts Identification
PARTS IDENTIFICATION BEFORE FIRST USE Remove the unit from box and properly dispose of packing materials. Wipe the unit with a damp cloth and let dry well. Place the unit on a level surface, never against a wall or in a corner or against curtains. -
Page 5: Cleaning And Maintenance
HOW TO USE YOUR CREPE MAKER Set up the crepe maker as above and once it reaches cooking temperature (green light comes on) pour some crepe batter onto the baking plate, spreading it with a circular movement using the batter spreader. Moisten the batter spreader before use. - Page 6 RECIPES CREPE RECIPES BASIC CREPE BATTER_________________________________________________ Yields about 8 (12-inch crepes) 2 Large eggs 1 ¼ cups whole milk 1 cup unbleached all-purpose flour ¼ teaspoon salt Melted butter; for brushing the pan • Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth.
- Page 7 RECIPES (cont.) DARK CHOCOLATE CREPES_____________________________________________ Yields about 8 (12-inch crepes) ¾ cup milk 2 eggs ¾ cup unbleached all-purpose flour 2 Tablespoons unsweetened Dutch process cocoa powder 2 Tablespoons granulated sugar ½ teaspoon vanilla ¼ teaspoon salt Melted butter, for brushing the pan •...
- Page 8 RECIPES (cont.) BASIC SAVORY CREPES________________________________________________ Yields about 8 (12-inch crepes) 3 large eggs ¼ teaspoon dry basil 1 cup all-purpose flour 1/4 teaspoon red pepper flakes 2/3 cup milk 1/4 teaspoon salt 2/3 cup water 1/8 teaspoon pepper 3 Tablespoons melted butter Zest of one lemon 1 Tablespoon chopped fresh parsley •...
- Page 9 RECIPES (cont.) BLUEBERRY SAUCE___________________________________________________ 2 Tablespoons butter 2 Pints blueberries, cleaned ¾ Cups sugar 1 Teaspoon sugar 1 Teaspoon cornstarch Juice of 1 lemon • Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small pot over medium-high heat. •...
- Page 10 RECIPES (cont.) SWEET MIXED BERRY SAUCE FILLING_____________________________________ 1 cup fresh or frozen raspberries 1 cup fresh or frozen blueberries 1 cup fresh or frozen sliced strawberries 1/2 cup sugar 1/2 cup water 1/4 teaspoon ground cinnamon • Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium- high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened.
- Page 11 RECIPES (cont.) PEACHES & CREAM FILLING OR TOPPING__________________________________ ¼ cup butter 1 cup brown sugar 6 cups peeled, sliced peaches ½ teaspoon almond extract • Melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches.
- Page 12 RECIPES (cont.) SPINACH ARTICHOKE & BRIE FILLING____________________________________ (Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe) 2 tablespoons olive oil 1 ounces bag fresh spinach 2 cloves garlic minced 1 ounces jar marinated artichoke hearts 1/4 teaspoon salt drained and chopped 1/2 teaspoon pepper 1/4 cup parmesan cheese freshly...
- Page 13 RECIPES (cont.) SHRIMP, WILD MUSHROOM, ASPARAGUS WITH A TARRAGON CREAM SAUCE__________ (Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe) 13 – 15 shrimp; peeled and deveined 1 ounce White Wine 1 bunch of green asparagus 2 ounce Butter ½...
- Page 14 RECIPES (cont.) SPRING VEGETABLE FILLING____________________________________________ (Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe) 2 cups chopped zucchini ⅓ cup reduced-fat sour cream 1¼ cups chopped green beans ½ cup chopped fresh chives, divided, 1 cup fresh corn kernels plus more for garnish 1 cup part-skim ricotta cheese 3 tablespoons low-fat milk...
- Page 15 CREPE SERVING HINTS KEEPING CREPES WARM If you want to serve crepes, warm without baking, broiling or frying them, cover the stack of crepes as they are made using a cover made of foil. FREEZE OR REFERIGERATE YOUR CREPES Crepes will keep up to a month in the freezer, a week in the refrigerator. Stack a batch on a sheet or foil or waxed paper, then insert into a large plastic food storage bag and twist and fasten opening, pressing out as much air as possible.
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Page 16: Maxi-Matic, Usa
LIMITED WARRANTY* ONE (1) YEAR WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE PLEASE DO NOT RETURN TO STORE OF PURCHASE. If you have any problems with this unit, contact Customer Service for support. Your small kitchen appliance is warranted to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) year, cord excluded. - Page 17 RETURN INSTRUCTIONS RETURNS: Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (info@maxi-matic.com) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #. IMPORTANT RETURN INSTRUCTIONS.
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