User manual LAGRANGE PETITE CUISSON CREPIERE CREPES CREATIV

[. . . ] - If you need to use an extension lead, it is important that you use a model fitted with an earth and with a wire gauge equal to or greater than 1mm2. - Take every precaution to ensure that no-one trips over the cord or extension lead. - Unplug appliance and let it cool down completely before any cleaning operation. - For your own safety, we recommend you never leave the appliance in a place that is exposed to humidity or inclement weather conditions. [. . . ] IMPORTANT: the first side of the crepe MUST be cooked thoroughly before attempting to ‘lift’ the crepe. - Then, fold the crepe as you require: in two, into four, into a roll, into a pocket, etc. nB: cooking time varies as a function of temperature and thickness of crepe. This rises to 35 crepes per hour, depending on consistency of batter and thickness of crepe. Unplug the cord from the mains, then disconnect the cord from the appliance. - External housing of appliance: use a sponge moistened with washingup liquid. - Non-stick plate: clean using a non-abrasive sponge, hot water and a little washing-up liquid. - Accessories: the ladle and the accessory-holder are dishwasher safe. We recommend that wooden accessories are washed using a sponge moistened with a washing-up product. PLEASE NOTE: do not leave the wooden batter spreader and spatulas in water to soak; do not put them in the dishwasher. guarantee: General Conditions Your appliance is subject to a 2-year warranty. In order to benefit from an additional year of warranty coverage free of charge, register on the LAGRANGE Web site (www. The warranty excludes deterioration due to misuse or failure to follow the user instructions, or due to dropping the product and breaking the enamel. THIS WARRANTY APPLIES TO DOMESTIC USE; UNDER NO CIRCUMSTANCES DOES IT COVER PROFESSIONAL USE The vendor’s legal warranty obligations in no way exclude the Manufacturer’s legal warranty obligations relating to faults or manufacturing defects in accordance with Article 1641 and subsequent articles of the French Civil Code. In the event of a technical fault occurring within 8 days of purchase, the appliance may be exchanged. 12 crepes): 250g plain flour, 2 eggs, 3 tblspns castor sugar, 25g unsalted butter, 1/2teaspoon salt, 3 tblspns oil, 1 tblsp rum, 1/2 litre milk. Using a wooden spoon, incorporate the liquid a little at a time, stirring constantly. Add a glass or two of water if necessary to achieve the right consistency. 12 crepes): 125g plain flour, 3 eggs, 60g butter, 1/2 glasses milk, 2 tspns orange blossom essence, 2 tspns rum, 1 pinch of salt. Method: place flour in an earthenware bowl, add the eggs and work up to a batter, gradually incorporating the cream, melted butter and spices. Cook the crepes: as soon as the batter is poured onto the cook plate, scatter over a pinch of currants. Crepes Suzette – the Original Recipe Ingredients (crepe batter): 250g plain flour, 6 eggs, 100g butter, 1/2 litre milk, vanilla-flavoured sugar, cognac or rum. [. . . ] Put one spoonful of crème patissière and one half-banana on each crepe. 2- Blinis These recipes can only be made using the 7 mini-crepes cook plate. Plain Blinis Ingredients: 300g flour, 3 eggs, 1/2 litre milk, 15g fresh yeast, salt. Put the flour in a large mixing bowl then add the salt, egg yolks and yeast. [. . . ]