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Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian
Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of
every country. The term ‘crêpes’ originates from France where
crepes are baked every year during the ‘Chandeleur’, a religion
celebration of pagan origin. Brittany, a region of northern France,
is famous for its crepes served with various sweet or salty fillings
for the delight of tourists and locals.
There are so many versions of crepes and variations in fillings
and sauces that you really can do anything you like - perhaps
you’ll create a new dish!
In all crepe batters, the proportions of flour, eggs and liquid
can be varied to produce a thin, lacy crepe; a sturdier, thicker
crepe or any egg-y rich crepe. Adding butter or margarine adds
flavor and easier removal from the pan. Oil may make crepes stick
slightly. Sugar adds crispness but may make crepes break in
rolling.
Since dessert crepes have a sweetened filling and/or sauce,
you can use a basic batter without sugar for crepes you wish to
fold or roll.
Note: Product may vary slightly from illustration.
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1. Non-Stick Cooking Surface
2. Red Ready Light
3. On/Off Power Switch
4. Cool-Touch Handle
5. 360° Cordless Base
6. Cord Wrap Around Base
(not pictured)
7. Dipping Tray
FIGURE 1