to obtain a fully smooth without lumps. Gradually add a further half litre of milk stirring all the time.
Add progressively 38 cl of milk.
BUCKWHEAT CREPES
For 15 crepes - Put 250 g of buckwheat flour, 1 dessert spoon of wheat flour, 1 teaspoon of coarse
salt, 1 egg and 12 cl of water. Stir to form a compact ball. Add 12 cl of semi-skilled milk, stir in then
beat for approximately 5 min to obtain a fully smooth batter. Gradually add 36 cl of milk.
Cooking
It is recommended to use sunflower oil to grease the griddle.
Cooking temperature for crêpes is between 200°C/230°C approx.
Before spreading the first crêpe, or before each crêpe making session, lightly grease the
griddle with the cleaning pad Krampouz.
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.
Practical advice
If the batter runs on the griddle or sticks to the spreader: do not grease. Wipe the griddle
with a Krampouz wiper pad ATG1 or ATG5. Badly-made batter can have the same effect.
If the batter bubbles and sticks to the griddle:
You have not seasoned enough: continue the seasoning operation
The griddle is charred: scrape and redo the seasoning operation
The griddle is charred or the seasoning unsticks: scrape the griddle with an abrasive
stone and start another seasoning.
The batter only bubbles: it is too runny or badly-made or else the griddle is too hot.
If the griddle only sticks: lightly grease with a little cooking oil.
If you add the fillings on the griddle on which you spread the batter:
Avoid certain fillings which can spoil the seasoning (e.g. lemon, tomato).
Wipe the griddle before spreading the next crêpe.
Do not polish the griddles as the seasoning operation will not maintain its good surface.
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