Maxim CM5 Owner's Manual
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Maxim CM5 Owner's Manual

Electric crepe maker
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Electric
Crepe Maker
Model CM5
Owner's Manual & Recipe Guide

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Summary of Contents for Maxim CM5

  • Page 1 Electric Crepe Maker Model CM5 Owner’s Manual & Recipe Guide...

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: 1. Read all instructions before using appliance. 2. Do not touch hot surfaces. Use Handle. 3.
  • Page 3 (2) the longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over unintentionally. Getting to Know Your CM5 Crepe Maker 1. Non-Stick Cooking Surface 2.
  • Page 4 Notes on Crepes and Crepe Batters Some say "crepe" (rhymes with pep). Others say "crepe" (rhymes with drape). No matter how you pronounce it, it's a delicious "envelope" for almost any filling you can think of. • An easy, imaginative way to stretch expensive ingredients or everyday leftovers...

  • Page 5: Instructions For Use

    Non-Stick Cooking Surface The non-stick cooking surface is not covered by the product warranty. Care must be taken not to scratch or damage the finish with sharp utensils, scouring pads or abrasive cleaners. The surface will provide years of non-stick performance with proper cleaning and care taken during use and storage.
  • Page 6 Instructions For Use (Continued) 6. Invert the Crepe Maker over a plate covered with a paper towel or napkin. (Figure 3) If the crepe does not drop off, loosen at the edge with a small plastic spatula or table knife. NOTE: It is not necessary to brown the other side.
  • Page 7 Serving and Hints Serving Starting with a pile of flat crepes, you can use them in a number of ways, depending on whether you want a simple sauced or a fancy filled crepe. They can be served cold, warm, or hot, baked, broiled, or crisp-fried in oil.

  • Page 8: User Maintenance Instructions

    Serving and Hints (Continued) Folded. . . Fold into an envelope for small appetizers, ravioli-like entrées, crepe-fried treats of all kinds. Stacked. . . Stack to make cake (gateau) or stack in a casserole dish, with appropriate fillings and toppings, served hot or cold. Keeping Crepes Warm If you want to serve crepes warm without baking, broiling or frying them, simply cover the stack of crepes as they are made with a foil...
  • Page 9 Recipes Basic Batter 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.
  • Page 10 Variations: Richer, More Egg-y Crepes 1 cup all-purpose flour, presifted 3 eggs 3/4 cup milk 3/4 cup water 1/4 teaspoon salt 2 tablespoons butter or margarine, melted Cornmeal Crepes Delicious with any Mexican-style or any main dish fillings: 1/2 cup yellow cornmeal 1/2 cup boiling water Combine, stir until smooth and let cool slightly.
  • Page 11 Cream Cheese "et cetera" 1 batch crepes (about 16) 1 8 oz. package cream cheese Seasonings: Use anything that goes well with cream cheese, such as sliced olives, bacon bits, anchovy filet or paste, dash of Worcestershire sauce, jam, horseradish, relish, etc. Cut chilled cream cheese into approximately 16 1/2 oz.
  • Page 12 Swiss-Salami Crepes Sliced Swiss cheese Sliced salami (or boiled ham) Cut cheese and salami into thin 1/4" strips (julienne) about 3 inches long or less. Arrange 4-5 strips of each down center (brown side) of each crepe. Fold and roll crepe over filling. Heat 1/4" oil in skillet over medium heat until hot but not smoking.
  • Page 13 Pork or Chicken Eggrolls 1 batch crepes (about 16) 2 cups finely diced cooked pork or chicken 1 1 lb. can meatless or chicken chow mein 1 tablespoon soy sauce 2 tablespoons oil Prepared mustard, hot or mild In a bowl, combine pork or chicken, chow mein and soy sauce. Spoon one to two heaping tablespoons across the center of each crepe, brown side in.
  • Page 14 Curried Chicken Crepes 1 batch crepes (about 16) 4 tablespoons butter or margarine 1 medium onion, chopped 1 cup finely diced celery 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons curry powder 1 cup chicken broth 3 cups diced cooked chicken 1/2 cup sour or heavy cream Preheat oven to 375ºF.
  • Page 15 Beef Stroganoff Crepes 1 batch crepes (about 16) 1/4 cup butter or margarine 1/2 cup minced onions 1 lb. ground beef (or 2 cups finely chopped cooked roast beef) 2 tablespoons all-purpose flour 2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 10-1/2 oz.
  • Page 16 Ham 'n Eggs Hollandaise 1 batch basic or buckwheat crepes Sliced boiled ham, circles preferably Hard-cooked eggs, sliced (or soft scrambled eggs) Asparagus spears, fresh or frozen, cooked (optional) Melted butter or margarine Hollandaise sauce (about 1/4 cup per crepe) Preheat oven to 350ºF.
  • Page 17 Seafood Crepes with Shrimp Sauce 8-10 crepes 2 tablespoons butter or margarine 1/2 cup thinly sliced green onions or scallions 3/4 cup thinly sliced celery 1 cup flaked Dungeness or king crabmeat (about 6 ounces) 1 cup cooked tiny shrimp (about 6 ounces) 1/2 cup mayonnaise 2 tablespoons diced pimento 1 teaspoon curry powder...
  • Page 18 Mexican Enchiladas 12 corn meal crepes 1 lb. ground beef 1/2 cup chopped green or yellow onions 10 pitted ripe black olives, sliced 1 teaspoon salt 1 clove garlic, minced 1-2 teaspoons chili powder 1-3/4 cups cubed sharp cheddar cheese Sauce: 1 16 oz.
  • Page 19 Lasagna Casserole 1 batch crepes (about 16) 1 qt. homemade sauce or 2 14 oz. jars Italian-style tomato sauce 1 lb. ground beef (optional) 1 15 oz. container ricotta cheese 8-12 oz. mozzarella cheese, thinly sliced 1/2 cup grated parmesan cheese Preheat oven to 350ºF.
  • Page 20 Incredible Crepes for Kids Peanut Butter Plus Blend smooth or chunky peanut butter with a little softened butter or margarine until spreadable. Spread thinly on a crepe, brown side out. Then add any of the following: jam, jelly, marshmallow whip, bacon bits, chocolate chips.
  • Page 21 Sour Cream and Strawberries 1 batch crepes (about 16) 1 pint (2 cups) dairy sour cream 3 tablespoons sugar 2 tablespoons orange liqueur (Cointreau or Grand Marnier), optional 2 cups sweetened sliced strawberries 2 tablespoons butter or margarine Confectioners sugar Combine sour cream, sugar and orange liqueur, if desired.
  • Page 22 Orange and Cream Cheese Palascintas 1 batch crepes (about 16) 8 oz. cream cheese, softened 1/4 cup butter or margarine, softened 2 tablespoons sugar 1 teaspoon vanilla 1 teaspoon grated lemon rind Sauce 2/3 cup orange marmalade 1/3 cup orange juice 2 tablespoons butter or margarine 1 tablespoon lemon juice 1-1/2 teaspoons of grated lemon rind...
  • Page 23 Gateau Mocha 1 batch crepes (about 16) 1 5-1/2 ounce package vanilla instant pudding (6-serving size) 1 cup heavy cream 2 tablespoons confectioners' sugar 2 tablespoons cocoa 1 tablespoon instant coffee powder Prepare instant pudding as package directs, let stand until firm. Combine remaining ingredients and beat at high speed until cream is stiff, refrigerate.
  • Page 24 Return the appliance to: ATTN: Repair Department, Salton, Inc. 708 South Missouri St. Macon, MO 63552 For more information on Salton, Inc. products, visit our website: http://www.eSalton.com, or email us at: maxim@saltonusa.com Printed in China ©2000 Salton, Inc. P/N 60539...

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