Krampouz Tibos - Manual (Page 10)

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Instructions
Prepare the ingredients required depending on the type of crepe you want to make.
Place the appliance 20 cm away from any wall or any element sensitive to heat.
Unwind the power cord and to connect the cable: firstly to the socket of the appliance and then to the
mains socket. The indicator light will then go on.
Adjust the cooking temperature using the slider in accordance with the instructions given in the recipe
book (for instance, for crepes and Breton crepes: position 5).
The light goes off when the appliance is ready to use (wait approximately 6 or 7 min.).
Take a cotton cloth (or paper towel) lightly greased in oil.
Before the first crepe and in between every crepe, clean the hot plate with this cloth (without adding oil)
and wipe the guide groove.
Important
The temperatures and setting positions are given for information purposes only. You can change them to
suit your requirements.
In between each crepe, clean the spreader or rake with the brush provided and leave these accessories
soak in the tray of water.
The minimum adjustment of the thermostat will not stop the appliance from heating. At this adjustment, the
hot plate is regulated at around 155°C. The appliance is only completely stopped when disconnected
from the socket.
The spreader is only used between positions 1 and 6. Never leave it permanently on the hot plate (risk of
damage).
The wooden rake must be used to spread the batter between positions 7 and 8.
Using
Recipes
WHEAT PANCAKES
For 20 crepes – Put 1 teaspoon of buckwheat flour (optional), 100 to 125 g of sugar, 1 teaspoon of salt,
2 eggs, 25 g of melted unsalted butter or 1 tablespoon canola, 1 teaspoon vanilla extract and 10 cl of
water in a bowl. Stir it all and add gradually 250 g of wheat flour and 12 cl low-fat milk until 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.
For 20 crepes – Put 1 tablespoon of buckwheat flour (optional), approximately 1/2 cup of sugar, 1
teaspoon of salt, 2 eggs, 2 tablespoon of melted unsalted butter or 1 tablespoon canola, 1 teaspoon
vanilla extract and 1/2 cup of water in a bowl. Stir it all and add gradually 2 cup of wheat flour and
1/2 cup low-fat milk until to obtain a fully smooth without lumps. Add progressively 3/2 cup 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.