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WARNINGS
• Do not touch the non-stick coating plate once it's hot.
• Never rest plastic or wooden utensils such as a spatula or ladle on the hot- plate
to avoid damaging them.
• The spatula is only suitable for use with the mini-crepes maker. Do not rest them
in food while it is being cooked.
If the flex is damaged and/or if the appliance fell down, they must be checked by
the service agent or a similarly qualified person.
PANCAKES
(Makes about 28-30 pancakes)
In a bowl, add 250g of sieved plain flour plus 1 pinch of salt, and make a well in
the center. Break in 3 eggs.
Measure 6OOmL of milk and add half the milk. With a whisk or wooden spoon,
gradually stir the flour into the egg and liquid.
Add more liquid as you stir in more flour until the consistency is of single cream.
When all the liquid is added, beat or whisk hard to remove any lumps.
VARIATIONS
Economical Batter : Replace all the milk with water. This also lightens the texture.
HANDY HINTS : A combination of milk, water or beer can be used if desired.
If the batter becomes too thick on standing, add a little water and mix again.
For savoury pancakes, double the quantity of salt.
In a bowl, add 200g of sieved plain flour plus 1 pinch of salt, and make a well in
the centre. Break in 2 eggs.
Measure out 600mL of milk (or half milk and water).
Pour in half the liquid. With a whisk or wooden spoon, gradually stir the flour into
the egg and liquid. Add more liquid as you stir in more flour until the consistency is
of single cream.
When all the liquid is added, beat or whisk hard to remove any lumps.
WHOLEMEAL PANCAKES
In a bowl, sieve together 150g of wholemeal flour, 30g plain flour and 5ml of salt.
Make a well in the centre.
Break in 2 eggs. Measure 300ml of milk and 300ml of water.
Pour in half the liquid. With a whisk or wooden spoon, gradually stir the flour into
the egg and liquid.
Add more liquid as you stir in more flour until the consistency is of single cream.
When all the liquid is added, beat or whisk hard to remove any lumps.
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