Maxim | CM5 | MAXIM Crepe Maker CM5

ONE-YEAR LIMITED WARRANTY
This Salton, Inc. product warranty extends to the original consumer purchaser of the product.
Warranty Duration: This product is warranted to the original consumer purchaser for a period of
one (1) year from the original purchase date.
Warranty Coverage: This product is warranted against defective materials or workmanship. This
warranty is void if the product has been damaged by accident, in shipment, unreasonable use,
misuse, neglect, improper service, commercial use, repairs by unauthorized personnel or other
causes not arising out of defects in materials or workmanship. This warranty is effective only if the
product is purchased and operated in the USA, and does not extend to any units which have been
used in violation of written instructions furnished by Salton, Inc., or to units which have been
altered or modified or to damage to products or parts thereof which have had the serial number
removed, altered, defaced or rendered illegible.
Warranty Disclaimers: This warranty is in lieu of all warranties expressed or implied and no
representative or person is authorized to assume for Salton, Inc. any other liability in connection
with the sale of our products. There shall be no claims for defects or failure of performance or
product failure under any theory of tort, contract or commercial law including, but not limited to,
negligence, gross negligence, strict liability, breach of warranty and breach of contract. Some states do
not allow the exclusion or limitations of implied warranties or consequential damages, so the above
limitations or exclusions may not apply to you.
Salton, Inc. is not responsible or liable for indirect, special or consequential damages arising out of or in
connections with the use or performance of the product or other damages with respect to loss of
property, or loss of revenues or profit.
Legal Remedies: This warranty gives you specific legal rights, and you may also have other rights that
vary from state to state.
Warranty Performance: During the above one-year warranty period, a product with a defect will be
either repaired or replaced with a reconditioned comparable unit (at Salton, Inc.’s option) when the
product is returned to the Salton, Inc. facility listed below. The repaired or replacement product will
be in warranty for the balance of the one-year warranty period and an additional one-month
period. No charge will be made for such repair or replacement.
Service and Repair
Should the appliance malfunction, you should first call toll-free 1-800-233-9054 between the hours
of 8:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE. Please refer to
Model CM5 when you call.
In-Warranty Service for a product covered under the warranty period, no charge is made for
service and return postage. Please return the product insured, packaged with sufficient protection,
and postage and insurance prepaid to the address listed below. Call for return authorization.
Customs duty/brokerage fee (outside USA), if any, must be paid by the consumer.
Out-of- Warranty Service: There will be charges rendered for repairs made to the product after the
expiration of the aforesaid one (1) year warranty period, after purchaser is advised appropriately.
Include $6.00 (U.S.) for return shipping and handling.
Salton, Inc. cannot assume responsibility for loss or damage during incoming shipment. For your
protection, carefully package the product for shipment and insure it with the carrier. Be sure to
enclose the following items with your unit: any accessories related to your problem; your full return
address and daytime phone number; a note describing the problem you experienced; a copy of
your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments
cannot be accepted.
Return the appliance to: ATTN: Repair Department, Salton, Inc.
550 Business Center Drive, Mt. Prospect, Illinois 60056
For more information on Salton, Inc. products, visit our website:
http://www.salton-maxim.com, or email us at: maxim@saltonusa.com
Printed in China
©2000 Salton, Inc.
P/N 60539
Electric
Crepe Maker
Model CM5
Owner’s Manual & Recipe Guide
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. Do not immerse cord, plug or any part of the Crepe Maker
and Handle into water or other liquid. See instructions
for cleaning.
4. Close supervision is necessary when any appliance is used
by or near children.
5. Unplug from outlet when not in use and allow to cool before
cleaning and storing.
6. Do not operate any damaged appliance. Do not operate with
a damaged cord or plug, or after appliance malfunctions or
has been dropped or damaged in any manner. Contact
Consumer Service for repair advice.
7. The use of accessory attachments not recommended by the
manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. Attach plug to wall outlet only.
13. Do not use appliance for other than intended use.
Gateau Mocha
1
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2
1
batch crepes (about 16)
5-1/2 ounce package vanilla instant pudding (6-serving size)
cup heavy cream
tablespoons confectioners' sugar
tablespoons cocoa
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. Place a crepe on a serving plate and spread
evenly with a thin layer of pudding, using a spatula. (Do not stir
pudding.) Place another crepe on top and spread. Repeat until all
crepes are used. Frost stack of filled crepes (top and sides) with
whipped cream frosting. Chill until served.
Cut into 2" wedges with sharp knife. Do not keep more than
12 hours as pudding may liquefy.
Variations: Substitute chocolate or lemon instant pudding
and plain sweetened whipped cream. Top with toasted
slivered almonds.
Fruit and Yogurt
Crepes
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For an quick dessert, thin any kind of fruit jam or preserves slightly
with water or orange juice (use syrup or topping without thinning).
Heat and stir for a minute or two in saucepan. Place several
spoonfuls of yogurt on a crepe (brown side out); roll up. Spoon hot
sauce over crepes.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
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Orange and Cream Cheese Palascintas
Polarized Plug
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
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully in the outlet, reverse
the plug. If it still does not fit, contact a qualified electrician. Do not
attempt to modify the plug in any way.
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
With spoon, blend filling ingredients and beat until light and fluffy.
Spread each crepe, brown side out, almost to edge with filling and
roll. Place in well-buttered chafing dish or skillet, seam side down.
Make sauce by combining ingredients in saucepan over medium
heat. Boil gently until well combined and slightly thickened, about
five minutes. Pour over crepes and heat until sizzling.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used, (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (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.
Optional: Add 1 cup well-drained mandarin oranges.
Variation: Substitute apricot or peach jam for marmalade, or serve
with hot, spiced applesauce instead of sauce.
Getting to Know Your CM5
Crepe Maker
Crepes Melba
1.
2.
8 crepes
1 10 ounce package frozen raspberries
1 10 ounce package frozen peaches or
4 fresh peaches, peeled and sliced
1 tablespoon cornstarch
1 tablespoon water
Vanilla ice cream (8 scoops), slightly soft
Defrost fruit. Heat raspberries in saucepan. Drain peaches, if frozen.
Combine cornstarch and water, add to raspberries. Cook until
thickened and clear, add peaches. Spoon ice cream onto a crepe,
brown side out, fold sides of crepe over ice cream and serve
immediately with hot sauce.
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3.
4.
5.
1. Non-Stick Cooking Surface
2. Ready Light
3. Handle
4. Electric Power Cord
5. Legs
2
Notes on Crepes and Crepe Batters
Sour Cream and Strawberries
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...
• A party appetizer, main course or dessert that will make the
meal memorable.
• Use crepes from the refrigerator or the freezer for an instant latenight snack or Sunday breakfast treat.
• An entertaining, do-it-yourself hors d'oeuvres for guests — they
can fill and decorate their own crepes as they please.
• A tender light alternative to pasta in dishes calling for lasagna,
cannelloni, manicotti and even noodles.
• A perfect way to add appeal to children's meals, dinner for one
or two and for those "what-shall-we-have nights". . . far easier
to make and serve than your family, guests or even you
might believe!
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
Quick Ways With Crepes
• Ideal for "instant" entrées, desserts and party treats.
• Fill crepes with heated, canned pie fillings (apple, cherry,
blueberry), roll and serve topped with ice cream or
whipped cream
• For a delicious companion dish to any meat, fry onions and
fresh mushrooms in butter, roll in crepes and keep hot in oven
until served.
• Moisten canned corned or roast beef hash with milk or broth until
it's spreadable. Spoon onto crepes, roll and brush with melted
butter. Bake until hot.
• Leftover crepes make good noodles in soup. Just roll crepes
tightly and slice crosswise. Add to soup just before serving.
• Fresh fruit of any kind, combined with yogurt or sour cream,
makes a breakfast filling for crepes.
• Crepes folded into quarters can be heated in maple syrup or
honey thinned with orange juice.
• Canned tuna or salmon combined with a thick white (cream)
sauce can be rolled in a crepe, then baked until hot.
• For extra seasoning, try sliced ripe olives, diced pimento, sliced
hard cooked eggs. Add lemon juice to taste.
3
Combine sour cream, sugar and orange liqueur, if desired. Spread
crepes with an equal amount of sour cream mixture and a few
sliced berries, roll up. Arrange rolls in shallow casserole, cover and
store in refrigerator until serving time. To heat, melt butter or
margarine in crepes suzette or blazer pan of chafing dish over direct
high flame. Heat crepe rolls, turning carefully to heat evenly. Add
remaining strawberries and heat. Sprinkle with confectioner's sugar.
Blueberry Crepes
1 batch crepes (about 16)
2 cups vanilla pudding from package mix (or favorite recipe) chilled
1 cup heavy cream, whipped
1/4 teaspoon nutmeg
Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup light corn syrup
2 teaspoons lemon juice
2 cups blueberries, fresh or frozen
Combine filling ingredients; place 2-3 heaping tablespoons of
mixture across center of each crepe, brown side out, and roll. Place
on serving plate. Top with sauce and, if desired, a spoonful of sour
cream or additional whipped cream.
To make sauce, combine sugar and cornstarch in saucepan, mix.
Stir in water, corn syrup and lemon juice until smooth. Stir in
blueberries. Cook, stirring constantly, until sauce comes to a boil
and is thickened. Refrigerate until cool.
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Incredible Crepes for Kids
Non-Stick Cooking Surface
Peanut Butter Plus
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. Please save the carton for
future storage of your Crepe Maker.
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. Roll and serve cold or heat in a little
butter in a skillet.
Instructions For Use
Sundae Crepes
Roll a scoop of any flavor of ice cream in a crepe and top with
sundae sauce. Or, for ice cream cups, brush unbrowned side of
each crepe with melted butter, place snugly over bottom of muffin
or custard cups (buttered side up) and bake in 375ºF. oven until
crisp, about 10 minutes. Cool and fill with ice cream, pudding,
gelatin dessert or fruit.
Bananas in Wine Sauce
8 crepes
4 medium-ripe bananas
Lemon juice
4 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup dry red wine
Preheat oven to 375ºF. Peel and cut bananas in half, lengthwise.
Sprinkle and toss with a little lemon juice to keep from darkening.
Combine remaining ingredients in saucepan, bring to boil. Simmer,
stirring, 10-15 minutes until syrupy. Roll half of a banana in each
crepe, brown sides out. Place seam side down in buttered 9" x 9"
baking pan. Pour syrup over crepes. Bake 10-15 minutes until
bananas are soft. Serve hot.
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1. Before using this Crepe Maker for the first time, "condition" the
non-stick surface by wiping the top with a paper towel soaked in
cooking oil, butter or shortening.
2. Prepare one of the batter recipes an hour or more ahead.
Plan to use up all of the batter (14-16 crepes), since any of the
crepes you don't use will keep several days in the refrigerator or
a month in the freezer.
3. Pour the batter into a shallow dish or pie pan, either glass, metal
or foil, slightly larger than the Crepe Maker. Plug the cord into a
120V AC outlet. Preheat the Crepe Maker until the Ready Light
illuminates (after about 3 minutes). This indicates that your
Crepe Maker is ready to be dipped into the batter.
Figure 2
Figure 1
4. When the Light is ON, turn the Crepe Maker over and dip into
batter at a slight angle, then flat, to quickly coat the surface,
almost to the edge. (See Figure 1.)
5. Remove from batter and set on Legs. The Light will go OFF.
Dipping and removing should take no more than 3 seconds. The
Crepe is done when the Ready Light goes ON or when slight
browning appears at the edges and it has almost stopped
steaming (about 45 seconds). (See Figure 2.)
4
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.
7. Continue making crepes —
no waiting is required.
Repeat dipping as above.
The Ready Light will
continue to indicate when
Figure 2
the crepe is done.
8. Variations in ingredients or individual preferences as to crepe
color will affect the cooking time. In such cases, you may
choose to disregard the Ready Light. Also, if you prefer a dryer,
crisper crepe, disregard the Ready Light and remove the crepe
several seconds longer, when you see it is to your liking.
Experiment with various crepe recipes and cooking times to
make fabulous crepes.
9. Stack crepes as you make them. Nothing is needed between
them. You can keep crepes moist as you make them by
covering the stack with a cloth, paper towel, or foil.
This is not necessary for crepes that will be filled and/or sauced
and heated.
NOTE: The first crepe or two may be lacy or have holes, particularly
if the batter is frothy from blender-mixing or whipping. The last
crepe may not stick to the Crepe Maker if the batter is too
shallow and the Maker touches the bottom of the dish. You can
save any small amount of batter for use at a later time.
10. If crepes stick to the Crepe Maker, check recipe — recipes
using oil in place of butter or margarine, or recipes including
sugar can stick slightly. You may need to wipe the surface of the
Crepe Maker with a bit of butter on a paper towel before the
first crepe or between each dipping.
11. If the Crepe Maker is dipped and kept in the batter for too long,
the batter will not adhere to the non-stick surface. The dipping
procedure should take only a few seconds.
5
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. In large skillet, brown beef (optional) until
crumbly. Pour off excess fat and add meat to tomato sauce. Bring
to boil. Remove from heat. In a 13" x 9" baking pan, spread 1 cup
sauce. Top with 5-6 crepes, overlapping as necessary. Spread with
1/2 of the ricotta, 1/3 of the cheese slices, 1/3 of the grated
parmesan and 1 cup sauce. Repeat. Top with remaining crepes,
sauce, mozzarella and parmesan. Bake for 30 minutes or until
bubbling hot. Let stand 10 minutes before serving, then cut
into squares.
Crepes Manicotti
1 batch crepes (about 16)
1-1/2 cups (15 oz.) ricotta cheese
1/2 lb. mozzarella cheese, diced in 1/2 inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup grated parmesan cheese
2 tablespoons butter or margarine
1 teaspoon oregano (optional)
1 14 oz. jar Italian-style tomato sauce or homemade sauce
Preheat oven to 350ºF. Mix all ingredients except tomato sauce.
Place heaping tablespoon of mixture down center of each crepe
(brown side out). Roll to cover filling and place each, seam side
down, in 13" x 9" casserole. Line crepes in pan and spoon sauce
over the centers of each crepe. Top with additional parmesan
cheese, if desired. Bake at 350ºF. for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
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Serving and Hints
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
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. Here are some ideas on handling crepes. See
recipes for ways to use various shapes.
Quartered. . . Crepes are folded into quarters when served plain (or
spread with thin filing) and served in sauce, or used "hot off the
Pan" for dipping in an appetizer dip.
Sauce:
1 16 oz. can tomato purée or sauce
1 6 oz. can tomato paste
1 small onion, minced
1 teaspoon salt
2 teaspoons sugar
1 clove garlic, minced
1-2 teaspoons chili powder
Preheat oven to 350ºF. In large skillet, cook ground beef and onions
until onions are soft and meat is browned. Remove from heat, drain
excess fat. Stir in olives, salt, garlic, chili powder and 1 cup of
cheese. Place 1-2 heaping spoonfuls across center of each crepe,
brown side out. Place seam side down in buttered 9" x 13" baking
dish. Pour sauce down center of crepes. Bake 20-25 minutes or
until hot and bubbly.
Rolled. . . Fill with a few spoonfuls of an entrée or dessert mixture
and quickly bake or broil, fill with cold mousse, ice cream, or
whipped cream.
To make sauce, combine ingredients in saucepan. Bring to boil
and simmer for 10 minutes. Stir in remaining 3/4 cup cheese. Taste
for seasoning. Add extra chili powder if desired.
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6
Serving and Hints (Continued)
Folded. . . Fold into an envelope for small appetizers, ravioli-like
entrées, crepe-fried treats of all kinds.
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
1 teaspoon lemon juice
Sauce
1 10 oz. can condensed cream of shrimp soup
1 teaspoon lemon juice
1/2 can milk or half-and-half
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
cover. Or set a rack or perforated screen (such as a wire mesh
splatter shield) over a skillet with an inch of simmering water in it.
Freeze or Refrigerate
Preheat oven to 350ºF. In small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in bowl;
add celery and onion mixture. Place 1-2 heaping tablespoons of
filling across center of each crepe, brown side out, and roll. Place in
buttered 9" x 11" baking dish; cover with aluminum foil. Bake 15-20
minutes or until hot. Serve with hot sauce.
To make sauce, combine ingredients in saucepan and heat,
stirring until smooth and hot.
Crepes will keep up to a month in the freezer or a week in the
refrigerator. Simply stack a batch on a sheet of foil or waxed paper,
insert into a large plastic food storage bag, preferably with a ziplock or other tight-sealing plastic bag, pressing out as much air as
possible. To use, allow crepes to warm up to room temperature.
They will peel apart with just a gentle pull. If you're in a hurry,
the stack can be warmed covered with foil on a flat pan in a
low-heat oven.
User Maintenance Instructions
Remove plug from outlet and allow to cool. Simply wipe off with a
slightly dampened paper towel. Place Crepe Maker in any plastic
food storage bag so it remains clean and cooking surface is not
subject to abuse when stored. We suggest that you retain the
original carton for storage of your Crepe Maker.
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16
Ham 'n Eggs Hollandaise
Recipes
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)
Basic Batter
Preheat oven to 350ºF. Assemble desired number of crepes by placing
slice of ham on each crepe, brown side out. Trim ham slice to fit, if
necessary. Arrange 4-5 slices of eggs or one heaping spoonful of
scrambled eggs and 2 or 3 asparagus spears across the center.
Spoon on a coating of Hollandaise sauce. Roll crepe and place seam
side down in buttered baking dish. Brush or drizzle with melted butter.
Bake 10-15 minutes, until hot. Serve with additional warm Hollandaise
sauce or cheese sauce.
Crepes Florentine
10-12 crepes
1 10 oz. package frozen chopped spinach
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon each of nutmeg and pepper
1 cup shredded or diced Swiss cheese (4-5 oz.)
1 teaspoon grated onion
Melted butter or margarine
Parmesan cheese, grated
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. However, an hour or two standing
time will produce slightly more tender crepes. Or, refrigerate batter
up to three days for use as needed.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted
Place ingredients in blender container in the order given. Blend 30
seconds, stop and stir down sides. Blend 30-60 seconds until
smooth. Or, mix in bowl with wire whisk or mixer, first combining
flour and eggs, adding liquid gradually. Beat until smooth; add other
ingredients. Makes about 16 crepes.
NOTE: Measure flour and liquid carefully, since consistency of
batter is important. (It should be about the consistency of thick,
heavy cream.) Spoon flour into 1 cup measure and level off with
straight edge of knife or spatula.
Preheat oven to 375ºF. Cook spinach and drain well; set aside. Melt
butter in large 2 quart saucepan, remove from heat and add flour,
stirring until well mixed. Add milk, return to heat and stir until smooth
and thickened. Add salt, nutmeg, pepper, cheese, onion and spinach.
Blend well, remove from heat when cheese is melted. On each crepe,
place one heaping tablespoon of spinach filling, brown side of crepe
out. Roll and place seam side down in buttered 9" x 9" baking pan.
Brush or drizzle with melted butter, sprinkle with grated parmesan.
Bake 15-20 minutes or until hot.
Variations: To spinach filling, add finely diced cooked ham or, before
rolling, sprinkle filling with crumbled, crisp bacon.
15
8
Variations:
Beef Stroganoff Crepes
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
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. can condensed cream of mushroom soup
1 cup sour cream
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. Then add:
3 eggs
1/2 teaspoon salt
1/2 cup all-purpose flour, presifted
2 tablespoons butter or margarine, melted
Mix until smooth, then add:
3/4 cup milk and mix until smooth. Stir batter occasionally when
dipping if cornmeal tends to settle on the bottom.
Buckwheat Pancake Mix
Makes a flavorful, "wheaty" crepe for entree and fruit filling.
1 cup buckwheat pancake mix
(or 2/3 cup buckwheat flour plus 1/2 teaspoon salt)
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
NOTE: Regular pancake mix can be substituted. Since mixes vary,
it may be necessary to add a little more milk.
9
Preheat oven to 350ºF. In skillet over medium heat, melt butter until
hot. Add onions and fry until golden. Add meat and next four
ingredients. Fry, stirring, until meat is brown. Add undiluted soup,
simmer 10 minutes, stirring occasionally. Remove from heat and stir
in cream. Place 1-2 heaping tablespoons of mixture across center
of each crepe, brown side out. Roll and place seam side down in
buttered 13" x 9" casserole dish. Brush or drizzle with melted
butter. Bake 15-20 minutes until hot. Serve with additional sour
cream, chopped parsley or chives.
Fresh Mushroom Crepes
1 batch crepes (about 16)
1 lb. fresh mushrooms
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 packets beef bouillon
4 tablespoons dry white wine
1 cup dairy sour cream
2 tablespoons minced chives
Slice mushrooms and sauté in skillet in butter about 4 minutes. Add
salt, pepper, seasoned salt, bouillon and wine. Cook over medium
heat several minutes. Stir in sour cream and chives. Heat, but do
not boil. Spoon about 3 tablespoons mushrooms and sauce into
center of crepe, browned side out and fold over. Arrange on plate
and spoon remaining sauce over crepes.
14
Curried Chicken Crepes
Cream Cheese "et cetera"
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
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.
Oil
Preheat oven to 375ºF. Melt butter in large skillet; add onion and
celery and sauté until just tender-crisp. Stir in flour and seasonings
and cook 5 minutes. Add broth and bring to simmer until thickened.
Remove from heat and stir in chicken and cream. Place 1-2
heaping tablespoons of mixture across center of each crepe, brown
side out. Roll and place seam side down in buttered 13" x 9"
baking pan. Brush or drizzle with melted butter. Bake 20-25
minutes or until hot and bubbling.
Serve with crepes: chutney, peanuts, shredded coconut,
bacon bits.
Cut chilled cream cheese into approximately 16 1/2 oz. slices. Place
one in the center of each crepe (brown side up). Top with one of the
seasonings. Fold crepes into tight envelopes and place seam side
down on a plate. Heat 1/4" oil in skillet over medium heat until hot but
not smoking. Fry crepe envelopes a few at a time, seam side down,
then turn. Watch carefully as they will brown and crisp quickly. Drain
on paper towel and serve hot.
NOTE: A fun do-it-yourself hor d'oeuvres.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4 oz. jar red caviar
1/2 pint sour cream
3 hard cooked eggs, chopped finely
1 large onion, chopped finely
Use freshly made crepes, or warm those from freezer or refrigerator in
low oven. Combine caviar and sour cream and place in serving bowl.
Place eggs and onion in serving bowls. Let guests spoon a little of
each onto a crepe, fold and eat from the hand.
Blintzes
1
2
1
1
1
batch crepes (about 16)
cups small-curd cottage cheese
egg, beaten well
tablespoon sugar
teaspoon grated lemon rind
Combine cheese, egg, sugar and rind. Place spoonful of mixture in the
center of each crepe, brown side up. Fold crepe sides over filling to
make a tight envelope. Place on plate seam side down. Heat 1/4" oil
in skillet over medium heat until hot but not smoking. Fry a few
blintzes, seam side down, then turn. Watch carefully as they will brown
and crisp quickly. Drain on paper towel and serve hot. If desired, top
with sour cream, applesauce, fresh fruit or confectioner's sugar.
13
10
Swiss-Salami
Pork or Chicken Eggrolls
Crepes
Sliced Swiss cheese
Sliced salami (or boiled ham)
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
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. Fry crepe envelopes a
few at a time, seam side down, then turn. Watch carefully as they
will brown and crisp quickly. Drain on paper towel and serve hot.
Tacos
1 batch cornmeal crepes (about 16)
1 lb. ground beef
2 small onions, chopped finely
1 envelope taco seasoning mix (1-1/4 oz.)
3/4 - 1 cup water
In a large skillet, brown and cook beef and onions until meat is
crumbly and onions are tender. Drain excess fat. Add seasoning
mix, water, simmer 15-20 minutes. Spoon one or two heaping
tablespoons of hot filling across the center of each crepe, brown
side out. Roll crepes over filling and keep warm in a low oven.
Serve topped with a little hot or mild bottled taco sauce.
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. Fold crepes over filling and place seam side
down on plate. Heat oil in skillet over medium heat until hot but not
smoking. Fry eggrolls a few at a time, seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Drain on paper
towel and serve hot with mustard or Chinese sauce. Good with hot
rice and a salad of shredded cucumbers and carrots.
Chinese Sauce
In a small saucepan, combine 1 tablespoon cornstarch with
1 tablespoon water. Add 1 cup chicken broth, 1 tablespoon soy
sauce, 1 tablespoon dry sherry, 1/2 teaspoon sugar, salt and
pepper to taste. Simmer until thickened, stirring constantly.
Optional toppings: shredded lettuce, shredded sharp cheese,
chopped, fresh tomatoes, sour cream.
11
12
Swiss-Salami
Pork or Chicken Eggrolls
Crepes
Sliced Swiss cheese
Sliced salami (or boiled ham)
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
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. Fry crepe envelopes a
few at a time, seam side down, then turn. Watch carefully as they
will brown and crisp quickly. Drain on paper towel and serve hot.
Tacos
1 batch cornmeal crepes (about 16)
1 lb. ground beef
2 small onions, chopped finely
1 envelope taco seasoning mix (1-1/4 oz.)
3/4 - 1 cup water
In a large skillet, brown and cook beef and onions until meat is
crumbly and onions are tender. Drain excess fat. Add seasoning
mix, water, simmer 15-20 minutes. Spoon one or two heaping
tablespoons of hot filling across the center of each crepe, brown
side out. Roll crepes over filling and keep warm in a low oven.
Serve topped with a little hot or mild bottled taco sauce.
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. Fold crepes over filling and place seam side
down on plate. Heat oil in skillet over medium heat until hot but not
smoking. Fry eggrolls a few at a time, seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Drain on paper
towel and serve hot with mustard or Chinese sauce. Good with hot
rice and a salad of shredded cucumbers and carrots.
Chinese Sauce
In a small saucepan, combine 1 tablespoon cornstarch with
1 tablespoon water. Add 1 cup chicken broth, 1 tablespoon soy
sauce, 1 tablespoon dry sherry, 1/2 teaspoon sugar, salt and
pepper to taste. Simmer until thickened, stirring constantly.
Optional toppings: shredded lettuce, shredded sharp cheese,
chopped, fresh tomatoes, sour cream.
11
12
Curried Chicken Crepes
Cream Cheese "et cetera"
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
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.
Oil
Preheat oven to 375ºF. Melt butter in large skillet; add onion and
celery and sauté until just tender-crisp. Stir in flour and seasonings
and cook 5 minutes. Add broth and bring to simmer until thickened.
Remove from heat and stir in chicken and cream. Place 1-2
heaping tablespoons of mixture across center of each crepe, brown
side out. Roll and place seam side down in buttered 13" x 9"
baking pan. Brush or drizzle with melted butter. Bake 20-25
minutes or until hot and bubbling.
Serve with crepes: chutney, peanuts, shredded coconut,
bacon bits.
Cut chilled cream cheese into approximately 16 1/2 oz. slices. Place
one in the center of each crepe (brown side up). Top with one of the
seasonings. Fold crepes into tight envelopes and place seam side
down on a plate. Heat 1/4" oil in skillet over medium heat until hot but
not smoking. Fry crepe envelopes a few at a time, seam side down,
then turn. Watch carefully as they will brown and crisp quickly. Drain
on paper towel and serve hot.
NOTE: A fun do-it-yourself hor d'oeuvres.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4 oz. jar red caviar
1/2 pint sour cream
3 hard cooked eggs, chopped finely
1 large onion, chopped finely
Use freshly made crepes, or warm those from freezer or refrigerator in
low oven. Combine caviar and sour cream and place in serving bowl.
Place eggs and onion in serving bowls. Let guests spoon a little of
each onto a crepe, fold and eat from the hand.
Blintzes
1
2
1
1
1
batch crepes (about 16)
cups small-curd cottage cheese
egg, beaten well
tablespoon sugar
teaspoon grated lemon rind
Combine cheese, egg, sugar and rind. Place spoonful of mixture in the
center of each crepe, brown side up. Fold crepe sides over filling to
make a tight envelope. Place on plate seam side down. Heat 1/4" oil
in skillet over medium heat until hot but not smoking. Fry a few
blintzes, seam side down, then turn. Watch carefully as they will brown
and crisp quickly. Drain on paper towel and serve hot. If desired, top
with sour cream, applesauce, fresh fruit or confectioner's sugar.
13
10
Variations:
Beef Stroganoff Crepes
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
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. can condensed cream of mushroom soup
1 cup sour cream
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. Then add:
3 eggs
1/2 teaspoon salt
1/2 cup all-purpose flour, presifted
2 tablespoons butter or margarine, melted
Mix until smooth, then add:
3/4 cup milk and mix until smooth. Stir batter occasionally when
dipping if cornmeal tends to settle on the bottom.
Buckwheat Pancake Mix
Makes a flavorful, "wheaty" crepe for entree and fruit filling.
1 cup buckwheat pancake mix
(or 2/3 cup buckwheat flour plus 1/2 teaspoon salt)
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
NOTE: Regular pancake mix can be substituted. Since mixes vary,
it may be necessary to add a little more milk.
9
Preheat oven to 350ºF. In skillet over medium heat, melt butter until
hot. Add onions and fry until golden. Add meat and next four
ingredients. Fry, stirring, until meat is brown. Add undiluted soup,
simmer 10 minutes, stirring occasionally. Remove from heat and stir
in cream. Place 1-2 heaping tablespoons of mixture across center
of each crepe, brown side out. Roll and place seam side down in
buttered 13" x 9" casserole dish. Brush or drizzle with melted
butter. Bake 15-20 minutes until hot. Serve with additional sour
cream, chopped parsley or chives.
Fresh Mushroom Crepes
1 batch crepes (about 16)
1 lb. fresh mushrooms
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 packets beef bouillon
4 tablespoons dry white wine
1 cup dairy sour cream
2 tablespoons minced chives
Slice mushrooms and sauté in skillet in butter about 4 minutes. Add
salt, pepper, seasoned salt, bouillon and wine. Cook over medium
heat several minutes. Stir in sour cream and chives. Heat, but do
not boil. Spoon about 3 tablespoons mushrooms and sauce into
center of crepe, browned side out and fold over. Arrange on plate
and spoon remaining sauce over crepes.
14
Ham 'n Eggs Hollandaise
Recipes
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)
Basic Batter
Preheat oven to 350ºF. Assemble desired number of crepes by placing
slice of ham on each crepe, brown side out. Trim ham slice to fit, if
necessary. Arrange 4-5 slices of eggs or one heaping spoonful of
scrambled eggs and 2 or 3 asparagus spears across the center.
Spoon on a coating of Hollandaise sauce. Roll crepe and place seam
side down in buttered baking dish. Brush or drizzle with melted butter.
Bake 10-15 minutes, until hot. Serve with additional warm Hollandaise
sauce or cheese sauce.
Crepes Florentine
10-12 crepes
1 10 oz. package frozen chopped spinach
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon each of nutmeg and pepper
1 cup shredded or diced Swiss cheese (4-5 oz.)
1 teaspoon grated onion
Melted butter or margarine
Parmesan cheese, grated
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. However, an hour or two standing
time will produce slightly more tender crepes. Or, refrigerate batter
up to three days for use as needed.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted
Place ingredients in blender container in the order given. Blend 30
seconds, stop and stir down sides. Blend 30-60 seconds until
smooth. Or, mix in bowl with wire whisk or mixer, first combining
flour and eggs, adding liquid gradually. Beat until smooth; add other
ingredients. Makes about 16 crepes.
NOTE: Measure flour and liquid carefully, since consistency of
batter is important. (It should be about the consistency of thick,
heavy cream.) Spoon flour into 1 cup measure and level off with
straight edge of knife or spatula.
Preheat oven to 375ºF. Cook spinach and drain well; set aside. Melt
butter in large 2 quart saucepan, remove from heat and add flour,
stirring until well mixed. Add milk, return to heat and stir until smooth
and thickened. Add salt, nutmeg, pepper, cheese, onion and spinach.
Blend well, remove from heat when cheese is melted. On each crepe,
place one heaping tablespoon of spinach filling, brown side of crepe
out. Roll and place seam side down in buttered 9" x 9" baking pan.
Brush or drizzle with melted butter, sprinkle with grated parmesan.
Bake 15-20 minutes or until hot.
Variations: To spinach filling, add finely diced cooked ham or, before
rolling, sprinkle filling with crumbled, crisp bacon.
15
8
Serving and Hints (Continued)
Folded. . . Fold into an envelope for small appetizers, ravioli-like
entrées, crepe-fried treats of all kinds.
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
1 teaspoon lemon juice
Sauce
1 10 oz. can condensed cream of shrimp soup
1 teaspoon lemon juice
1/2 can milk or half-and-half
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
cover. Or set a rack or perforated screen (such as a wire mesh
splatter shield) over a skillet with an inch of simmering water in it.
Freeze or Refrigerate
Preheat oven to 350ºF. In small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in bowl;
add celery and onion mixture. Place 1-2 heaping tablespoons of
filling across center of each crepe, brown side out, and roll. Place in
buttered 9" x 11" baking dish; cover with aluminum foil. Bake 15-20
minutes or until hot. Serve with hot sauce.
To make sauce, combine ingredients in saucepan and heat,
stirring until smooth and hot.
Crepes will keep up to a month in the freezer or a week in the
refrigerator. Simply stack a batch on a sheet of foil or waxed paper,
insert into a large plastic food storage bag, preferably with a ziplock or other tight-sealing plastic bag, pressing out as much air as
possible. To use, allow crepes to warm up to room temperature.
They will peel apart with just a gentle pull. If you're in a hurry,
the stack can be warmed covered with foil on a flat pan in a
low-heat oven.
User Maintenance Instructions
Remove plug from outlet and allow to cool. Simply wipe off with a
slightly dampened paper towel. Place Crepe Maker in any plastic
food storage bag so it remains clean and cooking surface is not
subject to abuse when stored. We suggest that you retain the
original carton for storage of your Crepe Maker.
7
16
Serving and Hints
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
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. Here are some ideas on handling crepes. See
recipes for ways to use various shapes.
Quartered. . . Crepes are folded into quarters when served plain (or
spread with thin filing) and served in sauce, or used "hot off the
Pan" for dipping in an appetizer dip.
Sauce:
1 16 oz. can tomato purée or sauce
1 6 oz. can tomato paste
1 small onion, minced
1 teaspoon salt
2 teaspoons sugar
1 clove garlic, minced
1-2 teaspoons chili powder
Preheat oven to 350ºF. In large skillet, cook ground beef and onions
until onions are soft and meat is browned. Remove from heat, drain
excess fat. Stir in olives, salt, garlic, chili powder and 1 cup of
cheese. Place 1-2 heaping spoonfuls across center of each crepe,
brown side out. Place seam side down in buttered 9" x 13" baking
dish. Pour sauce down center of crepes. Bake 20-25 minutes or
until hot and bubbly.
Rolled. . . Fill with a few spoonfuls of an entrée or dessert mixture
and quickly bake or broil, fill with cold mousse, ice cream, or
whipped cream.
To make sauce, combine ingredients in saucepan. Bring to boil
and simmer for 10 minutes. Stir in remaining 3/4 cup cheese. Taste
for seasoning. Add extra chili powder if desired.
17
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.
7. Continue making crepes —
no waiting is required.
Repeat dipping as above.
The Ready Light will
continue to indicate when
Figure 2
the crepe is done.
8. Variations in ingredients or individual preferences as to crepe
color will affect the cooking time. In such cases, you may
choose to disregard the Ready Light. Also, if you prefer a dryer,
crisper crepe, disregard the Ready Light and remove the crepe
several seconds longer, when you see it is to your liking.
Experiment with various crepe recipes and cooking times to
make fabulous crepes.
9. Stack crepes as you make them. Nothing is needed between
them. You can keep crepes moist as you make them by
covering the stack with a cloth, paper towel, or foil.
This is not necessary for crepes that will be filled and/or sauced
and heated.
NOTE: The first crepe or two may be lacy or have holes, particularly
if the batter is frothy from blender-mixing or whipping. The last
crepe may not stick to the Crepe Maker if the batter is too
shallow and the Maker touches the bottom of the dish. You can
save any small amount of batter for use at a later time.
10. If crepes stick to the Crepe Maker, check recipe — recipes
using oil in place of butter or margarine, or recipes including
sugar can stick slightly. You may need to wipe the surface of the
Crepe Maker with a bit of butter on a paper towel before the
first crepe or between each dipping.
11. If the Crepe Maker is dipped and kept in the batter for too long,
the batter will not adhere to the non-stick surface. The dipping
procedure should take only a few seconds.
5
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. In large skillet, brown beef (optional) until
crumbly. Pour off excess fat and add meat to tomato sauce. Bring
to boil. Remove from heat. In a 13" x 9" baking pan, spread 1 cup
sauce. Top with 5-6 crepes, overlapping as necessary. Spread with
1/2 of the ricotta, 1/3 of the cheese slices, 1/3 of the grated
parmesan and 1 cup sauce. Repeat. Top with remaining crepes,
sauce, mozzarella and parmesan. Bake for 30 minutes or until
bubbling hot. Let stand 10 minutes before serving, then cut
into squares.
Crepes Manicotti
1 batch crepes (about 16)
1-1/2 cups (15 oz.) ricotta cheese
1/2 lb. mozzarella cheese, diced in 1/2 inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup grated parmesan cheese
2 tablespoons butter or margarine
1 teaspoon oregano (optional)
1 14 oz. jar Italian-style tomato sauce or homemade sauce
Preheat oven to 350ºF. Mix all ingredients except tomato sauce.
Place heaping tablespoon of mixture down center of each crepe
(brown side out). Roll to cover filling and place each, seam side
down, in 13" x 9" casserole. Line crepes in pan and spoon sauce
over the centers of each crepe. Top with additional parmesan
cheese, if desired. Bake at 350ºF. for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
18
Incredible Crepes for Kids
Non-Stick Cooking Surface
Peanut Butter Plus
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. Please save the carton for
future storage of your Crepe Maker.
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. Roll and serve cold or heat in a little
butter in a skillet.
Instructions For Use
Sundae Crepes
Roll a scoop of any flavor of ice cream in a crepe and top with
sundae sauce. Or, for ice cream cups, brush unbrowned side of
each crepe with melted butter, place snugly over bottom of muffin
or custard cups (buttered side up) and bake in 375ºF. oven until
crisp, about 10 minutes. Cool and fill with ice cream, pudding,
gelatin dessert or fruit.
Bananas in Wine Sauce
8 crepes
4 medium-ripe bananas
Lemon juice
4 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup dry red wine
Preheat oven to 375ºF. Peel and cut bananas in half, lengthwise.
Sprinkle and toss with a little lemon juice to keep from darkening.
Combine remaining ingredients in saucepan, bring to boil. Simmer,
stirring, 10-15 minutes until syrupy. Roll half of a banana in each
crepe, brown sides out. Place seam side down in buttered 9" x 9"
baking pan. Pour syrup over crepes. Bake 10-15 minutes until
bananas are soft. Serve hot.
19
1. Before using this Crepe Maker for the first time, "condition" the
non-stick surface by wiping the top with a paper towel soaked in
cooking oil, butter or shortening.
2. Prepare one of the batter recipes an hour or more ahead.
Plan to use up all of the batter (14-16 crepes), since any of the
crepes you don't use will keep several days in the refrigerator or
a month in the freezer.
3. Pour the batter into a shallow dish or pie pan, either glass, metal
or foil, slightly larger than the Crepe Maker. Plug the cord into a
120V AC outlet. Preheat the Crepe Maker until the Ready Light
illuminates (after about 3 minutes). This indicates that your
Crepe Maker is ready to be dipped into the batter.
Figure 2
Figure 1
4. When the Light is ON, turn the Crepe Maker over and dip into
batter at a slight angle, then flat, to quickly coat the surface,
almost to the edge. (See Figure 1.)
5. Remove from batter and set on Legs. The Light will go OFF.
Dipping and removing should take no more than 3 seconds. The
Crepe is done when the Ready Light goes ON or when slight
browning appears at the edges and it has almost stopped
steaming (about 45 seconds). (See Figure 2.)
4
Notes on Crepes and Crepe Batters
Sour Cream and Strawberries
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...
• A party appetizer, main course or dessert that will make the
meal memorable.
• Use crepes from the refrigerator or the freezer for an instant latenight snack or Sunday breakfast treat.
• An entertaining, do-it-yourself hors d'oeuvres for guests — they
can fill and decorate their own crepes as they please.
• A tender light alternative to pasta in dishes calling for lasagna,
cannelloni, manicotti and even noodles.
• A perfect way to add appeal to children's meals, dinner for one
or two and for those "what-shall-we-have nights". . . far easier
to make and serve than your family, guests or even you
might believe!
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
Quick Ways With Crepes
• Ideal for "instant" entrées, desserts and party treats.
• Fill crepes with heated, canned pie fillings (apple, cherry,
blueberry), roll and serve topped with ice cream or
whipped cream
• For a delicious companion dish to any meat, fry onions and
fresh mushrooms in butter, roll in crepes and keep hot in oven
until served.
• Moisten canned corned or roast beef hash with milk or broth until
it's spreadable. Spoon onto crepes, roll and brush with melted
butter. Bake until hot.
• Leftover crepes make good noodles in soup. Just roll crepes
tightly and slice crosswise. Add to soup just before serving.
• Fresh fruit of any kind, combined with yogurt or sour cream,
makes a breakfast filling for crepes.
• Crepes folded into quarters can be heated in maple syrup or
honey thinned with orange juice.
• Canned tuna or salmon combined with a thick white (cream)
sauce can be rolled in a crepe, then baked until hot.
• For extra seasoning, try sliced ripe olives, diced pimento, sliced
hard cooked eggs. Add lemon juice to taste.
3
Combine sour cream, sugar and orange liqueur, if desired. Spread
crepes with an equal amount of sour cream mixture and a few
sliced berries, roll up. Arrange rolls in shallow casserole, cover and
store in refrigerator until serving time. To heat, melt butter or
margarine in crepes suzette or blazer pan of chafing dish over direct
high flame. Heat crepe rolls, turning carefully to heat evenly. Add
remaining strawberries and heat. Sprinkle with confectioner's sugar.
Blueberry Crepes
1 batch crepes (about 16)
2 cups vanilla pudding from package mix (or favorite recipe) chilled
1 cup heavy cream, whipped
1/4 teaspoon nutmeg
Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup light corn syrup
2 teaspoons lemon juice
2 cups blueberries, fresh or frozen
Combine filling ingredients; place 2-3 heaping tablespoons of
mixture across center of each crepe, brown side out, and roll. Place
on serving plate. Top with sauce and, if desired, a spoonful of sour
cream or additional whipped cream.
To make sauce, combine sugar and cornstarch in saucepan, mix.
Stir in water, corn syrup and lemon juice until smooth. Stir in
blueberries. Cook, stirring constantly, until sauce comes to a boil
and is thickened. Refrigerate until cool.
20
Orange and Cream Cheese Palascintas
Polarized Plug
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
This appliance has a polarized plug (one blade is wider than the
other). As a safety feature, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully in the outlet, reverse
the plug. If it still does not fit, contact a qualified electrician. Do not
attempt to modify the plug in any way.
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
With spoon, blend filling ingredients and beat until light and fluffy.
Spread each crepe, brown side out, almost to edge with filling and
roll. Place in well-buttered chafing dish or skillet, seam side down.
Make sauce by combining ingredients in saucepan over medium
heat. Boil gently until well combined and slightly thickened, about
five minutes. Pour over crepes and heat until sizzling.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord.
Longer extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used, (1) the marked electrical rating of the
extension cord should be at least as great as the electrical rating of
the appliance, and (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.
Optional: Add 1 cup well-drained mandarin oranges.
Variation: Substitute apricot or peach jam for marmalade, or serve
with hot, spiced applesauce instead of sauce.
Getting to Know Your CM5
Crepe Maker
Crepes Melba
1.
2.
8 crepes
1 10 ounce package frozen raspberries
1 10 ounce package frozen peaches or
4 fresh peaches, peeled and sliced
1 tablespoon cornstarch
1 tablespoon water
Vanilla ice cream (8 scoops), slightly soft
Defrost fruit. Heat raspberries in saucepan. Drain peaches, if frozen.
Combine cornstarch and water, add to raspberries. Cook until
thickened and clear, add peaches. Spoon ice cream onto a crepe,
brown side out, fold sides of crepe over ice cream and serve
immediately with hot sauce.
21
3.
4.
5.
1. Non-Stick Cooking Surface
2. Ready Light
3. Handle
4. Electric Power Cord
5. Legs
2
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. Do not immerse cord, plug or any part of the Crepe Maker
and Handle into water or other liquid. See instructions
for cleaning.
4. Close supervision is necessary when any appliance is used
by or near children.
5. Unplug from outlet when not in use and allow to cool before
cleaning and storing.
6. Do not operate any damaged appliance. Do not operate with
a damaged cord or plug, or after appliance malfunctions or
has been dropped or damaged in any manner. Contact
Consumer Service for repair advice.
7. The use of accessory attachments not recommended by the
manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. Attach plug to wall outlet only.
13. Do not use appliance for other than intended use.
Gateau Mocha
1
1
1
2
2
1
batch crepes (about 16)
5-1/2 ounce package vanilla instant pudding (6-serving size)
cup heavy cream
tablespoons confectioners' sugar
tablespoons cocoa
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. Place a crepe on a serving plate and spread
evenly with a thin layer of pudding, using a spatula. (Do not stir
pudding.) Place another crepe on top and spread. Repeat until all
crepes are used. Frost stack of filled crepes (top and sides) with
whipped cream frosting. Chill until served.
Cut into 2" wedges with sharp knife. Do not keep more than
12 hours as pudding may liquefy.
Variations: Substitute chocolate or lemon instant pudding
and plain sweetened whipped cream. Top with toasted
slivered almonds.
Fruit and Yogurt
Crepes
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For an quick dessert, thin any kind of fruit jam or preserves slightly
with water or orange juice (use syrup or topping without thinning).
Heat and stir for a minute or two in saucepan. Place several
spoonfuls of yogurt on a crepe (brown side out); roll up. Spoon hot
sauce over crepes.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
1
22
ONE-YEAR LIMITED WARRANTY
This Salton, Inc. product warranty extends to the original consumer purchaser of the product.
Warranty Duration: This product is warranted to the original consumer purchaser for a period of
one (1) year from the original purchase date.
Warranty Coverage: This product is warranted against defective materials or workmanship. This
warranty is void if the product has been damaged by accident, in shipment, unreasonable use,
misuse, neglect, improper service, commercial use, repairs by unauthorized personnel or other
causes not arising out of defects in materials or workmanship. This warranty is effective only if the
product is purchased and operated in the USA, and does not extend to any units which have been
used in violation of written instructions furnished by Salton, Inc., or to units which have been
altered or modified or to damage to products or parts thereof which have had the serial number
removed, altered, defaced or rendered illegible.
Warranty Disclaimers: This warranty is in lieu of all warranties expressed or implied and no
representative or person is authorized to assume for Salton, Inc. any other liability in connection
with the sale of our products. There shall be no claims for defects or failure of performance or
product failure under any theory of tort, contract or commercial law including, but not limited to,
negligence, gross negligence, strict liability, breach of warranty and breach of contract. Some states do
not allow the exclusion or limitations of implied warranties or consequential damages, so the above
limitations or exclusions may not apply to you.
Salton, Inc. is not responsible or liable for indirect, special or consequential damages arising out of or in
connections with the use or performance of the product or other damages with respect to loss of
property, or loss of revenues or profit.
Legal Remedies: This warranty gives you specific legal rights, and you may also have other rights that
vary from state to state.
Warranty Performance: During the above one-year warranty period, a product with a defect will be
either repaired or replaced with a reconditioned comparable unit (at Salton, Inc.’s option) when the
product is returned to the Salton, Inc. facility listed below. The repaired or replacement product will
be in warranty for the balance of the one-year warranty period and an additional one-month
period. No charge will be made for such repair or replacement.
Service and Repair
Should the appliance malfunction, you should first call toll-free 1-800-233-9054 between the hours
of 7:30 am and 6:00 pm Central Standard Time and ask for CONSUMER SERVICE.
In-Warranty Service for a product covered under the warranty period, no charge is made for
service and return postage. Please return the product insured, packaged with sufficient protection,
and postage and insurance prepaid to the address listed below. Call for return authorization.
Customs duty/brokerage fee (outside USA), if any, must be paid by the consumer.
Out-of- Warranty Service: There will be charges rendered for repairs made to the product after the
expiration of the aforesaid one (1) year warranty period, after purchaser is advised appropriately.
Include $6.00 (U.S.) for return shipping and handling.
Salton, Inc. cannot assume responsibility for loss or damage during incoming shipment. For your
protection, carefully package the product for shipment and insure it with the carrier. Be sure to
enclose the following items with your unit: any accessories related to your problem; your full return
address and daytime phone number; a note describing the problem you experienced; a copy of
your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments
cannot be accepted.
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
Electric
Crepe Maker
Model CM5
Owner’s Manual & Recipe Guide
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