Krampouz Kemper CEBPD4 Instrucciones De Uso página 20

12 cl of low-fat milk until to obtain a fully smooth without
lumps. Add progressively after 36 cl of milk.
BUCKWHEAT CREPES
For 15 crepes -Put 250 g of buckwheat flour, 1 tablespoon
of wheat flour, 1 teaspoon of coarse salt, 1 egg and 1 glass
of water (12 cl) into a bowl. Stir to form a compact ball.
Add one glass of semi-skilled milk (12 cl), stir in then beat
for approximately 5 min to obtain a fully smooth batter.
Add progressively after 38 cl of milk.
Cooking
 It is recommended to use sunflower oil to grease the
griddles.
 Cooking
200°C/230°C approx.
 Before spreading the first crêpe lightly grease the
griddle with the cleaning pad Krampouz ATG1 or
ATG8.
 To make a crepe, poor a ladle of batter on the hot
griddle. Spread the batter with the wood spreader
Krampouz.
 Whilst cooking, simply wipe the griddle with the
cleaning pad and only add oil if your crêpes stick.
 If the appliance remains heated for a long time
without being used, ensure you lightly grease the
griddle before re-use.
temperature for crêpes
- 20 -
is between