Krampouz Passion User Manual [en, de, es]

NOTICE D’UTILISATION (CEFIA2)

La crêpière que vous venez d’acquérir a fait l’objet de nombreuses études et recherches et nous vous
remercions d’être l’un des nombreux utilisateurs.
ELLE EST RESERVEE A UN USAGE FAMILIAL. Bien que l'utilisation de cet appareil soit

simple, nous vous conseillons de lire attentivement cette notice avant la première utilisation.

1. LE MATERIEL

1) plaque anti-adhésive, 4 alvéoles ∅ 14 cm 4) 2 louches

2) manette graduée de réglage du thermostat 5) 6 spatules

3) voyant de chauffe

2. NOTES DE SECURITE IMPORTANTES

Lors de l'utilisation d'appareils électriques, il faut toujours prendre des précautions de base en matière
de sécurité, y compris ce qui suit :

1. Lire toutes les instructions.

2. Ne pas toucher les surfaces chaudes.

3. Pour se protéger contre les chocs électriques, ne pas immerger le cordon, la prise de courant ou le
corps de l'appareil dans l'eau ou tout autre liquide. Ne pas manipuler ces parties les mains humides.

4. Une surveillance étroite est nécessaire lorsqu'un appareil est utilisé par des enfants ou à proximité
d'enfants.

5. Débrancher la prise quand l'appareil n'est pas utilisé ou pour le nettoyer. Le laisser refroidir avant
d'installer ou d'enlever des pièces et avant de nettoyer l'appareil.

6. Ne pas utiliser un appareil ayant un cordon ou une prise endommagés à la suite d'un mauvais
fonctionnement de l'appareil ou s'il a été endommagé de quelque manière que ce soit. Retourner
l'appareil à l'atelier de dépannage habilité le plus proche ou à votre point de vente pour examen,
réparation ou réglage.

7. L'utilisation d'accessoires non recommandés par le fabricant de l'appareil peut provoquer des
accidents.

8. Ne pas laisser pendre le cordon par dessus le bord d'une table ou d'un comptoir et ne pas le mettre
en contact avec une surface chaude.

9. Ne pas le mettre sur ou près d'une plaque électrique ou d’un brûleur à gaz chaud, ni le mettre dans
un four chauffé.

10. Des précautions extrêmes doivent être prises lorsque l'on déplace l'appareil chaud.

11. Toujours brancher le cordon à l'appareil en premier lieu. Ensuite, brancher le cordon à la prise se
trouvant sur le mur. Pour débrancher, pousser les boutons de réglage sur le minimum; puis retirer
la prise du mur.

12. Ne pas utiliser l'appareil pour une utilisation autre que celle pour laquelle il est prévu dans la
notice.

13. Placer l'appareil à plus de 20 cm de toute paroi et de tout élément sensible à la chaleur.

14. Placer l’appareil sur une surface stable et sèche et légèrement éloigné du bord.

15. Cet appareil n'est pas prévu pour être utilisé par des personnes (y compris les enfants) dont les
capacités physiques, sensoriels ou mentales sont réduites, ou des personnes dénuées d'expérience
ou de connaissance, sauf si elles ont pu bénéficier, par l'intermédiaire d'une personne responsable
de leur sécurité, d'une surveillance ou d'instructions préalables concernant l'utilisation de l'appareil.

16. Il convient de surveiller les enfants pour s'assurer qu'ils ne jouent pas avec l'appareil.

3. MISE EN ROUTE

. Dérouler puis brancher bien à fond le câble, à la prise de l'appareil et ensuite à la prise de courant.
. Régler la température de cuisson à l'aide de la manette suivant les indications portées aux recettes de
cette notice. L'appareil est prêt à fonctionner au bout de 6 à 7 min.
. Imbiber légèrement d’huile un chiffon de coton.
. Avant votre première crêpe et entre chaque crêpe, passer ce chiffon sur la plaque, sans rajouter
d’huile, sauf prescription particulière de recettes.

4 . ETALEMENT, CUISSON ET CONSEILS PRATIQUES

Une fois étalée, laisser cuire la crêpe environ 45 à 60 secondes (ou plus selon recettes) avant de la
retourner. Cuire la deuxième face selon indications des recettes.

Pour réchauffer les crêpes, positionner le thermostat entre 150 et 200° C.
Pour une bonne durée de vie du revêtement de la plaque, n’utiliser que les accessoires fournis.
Ne pas manipuler l’appareil avant son refroidissement total.
Nous vous conseillons de conserver l’emballage d’origine pour ranger l’appareil et ses accessoires.

5. ENTRETIEN

La plaque anti-adhésive ne nécessite aucun entretien particulier, essuyer simplement avec un chiffon
de coton.
Ne pas utiliser de produits d'entretien chimiques et d’éponges grattantes sur la plaque anti-adhésive.
L’embase se nettoie avec une éponge légèrement humide.
Si vous deviez remplacer le cordon d’alimentation, remplacez-le par un cordon de même type
H05RRF-3X0.75 et équipé d’un connecteur « conditions chaudes » côté appareil.

6. GARANTIE - S.A.V. Nous apportons tous nos soins afin que chacun de nos appareils arrive chez

l’utilisateur en parfait état de fonctionnement. Si lors du déballage vous constatez un défaut, signalez­le au magasin dans les 48 heures. Cette crêpière est garantie un an pour un usage familial. Aucune
garantie n’est accordée pour des rayures occasionnées sur la plaque anti-adhésive. Si durant cette
période vous constatez un mauvais fonctionnement, adressez-vous à notre service consommateurs.
N’hésitez pas à nous faire part de vos suggestions.

7. ECO-CONTRIBUTION

Le symbole de la poubelle barrée, apposé sur le produit ou sur son emballage, indique que ce
produit ne doit pas être traité avec les déchets ménagers. Il doit être remis à un point de collecte
approprié pour le recyclage des équipements électriques et électroniques :

- dans les points de distribution en cas d’achat d’un équipement équivalent,

- dans les points de collecte mis à votre disposition localement (déchetterie, collecte sélective, etc...).

En s’assurant que ce produit est bien mis au rebut de manière appropriée, vous aiderez à prévenir les
conséquences négatives potentielles pour l’environnement et la santé humaine. Le recyclage des
matériaux aidera à conserver les ressources naturelles. Pour toute information supplémentaire au sujet
du recyclage de ce produit, vous pouvez contacter votre municipalité, votre déchetterie ou le magasin
où vous avez acheté le produit

Crepes from all around the World

ELECTRIC CREPE MAKER Passion

INSTRUCTION MANUAL

We would like to thank you for buying this crepe maker which has been carefully designed and
experimented for our many users.

IT IS FOR DOMESTIC USE ONLY. Although this appliance is easy to use, we recommend you
read this manual carefully before using it for the first time.

♦ EQUIPMENT

1) non-stick griddle, 4 cavities ∅ 14 cm 4) 2 ladles

2) graduated lever to adjust the thermostat 5) 6 spatulas

3) heat indicator light 6) Power 1600 W -230 V

♦ IMPORTANT SAFETY REMINDERS

When using electrical appliances, some basic precautions must always be taken with regard to safety,
including the following:

1. Read all the instructions.

2. Extreme precaution must be taken when moving a hot appliance. Do not touch the hot surfaces.

3. To protect against electric shocks, do not immerse the lead, the plug or the body of the appliance in

water or any other liquid. Do not handle these parts with wet hands.

4. Close supervision is required when an appliance is used by children or near to children.

5. Disconnect the plug when the appliance is not in use or to clean it. Let it cool down before cleaning

it.

6. If the lead is damaged, replace it with a lead bearing the same reference.

7. Place the appliance on a dry, stable surface more than 20 cm away from any wall/partition and from

any heat-sensitive element.

♦ STARTING UP

. Unwind the cable and then plug it in firmly to the appliance socket and then to the power socket.
. Set the cooking temperature using the lever and following the instructions in the recipes in this

manual. The appliance is ready to be used after 6 to 7 min.
. Lightly moisten a cotton cloth with oil.
. Before your first crepe and between each crepe, wipe the griddle with this cloth, without adding oil,

unless the recipe says otherwise.

♦ SPREADING, COOKING AND PRACTICAL ADVICE

Once spread, cook the crepe for about 45 to 60 seconds (or more depending on the recipe) before
turning it over. Cook the other side as per the recipe instructions.
To reheat crepes, position the thermostat between 150 and 200° C.

To ensure the griddle coating lasts, only use the accessories provided.
Do not handle the appliance until it has cooled down completely.
We recommend you keep the original packaging to put the appliance and its accessories away.

♦ CLEANING

The non-stick griddle does not require any special cleaning, just wipe with a cotton cloth.
Do not use chemical cleaning products and scrubber sponges on the non-stick griddle. Clean the base
with a slightly damp sponge.
If you need to replace the lead, do so with a lead of the same type H05RRF-3X0.75 fitted with a
connector for “hot conditions” on the appliance side.

♦ GUARANTEE - AFTER SALES SERVICE

We take every care to ensure that each of our appliances reaches the user in perfect working condition.
If you notice a defect when unpacking, inform the store within 48 hours. This crepe maker is
guaranteed for one year for domestic use. No guarantee is given for scratches made on the non-stick
griddle. If during this period you note that it is not working correctly, please contact our consumer
department. Do not hesitate to let us know of any suggestions you may have.

RECIPES

SWEET CREPES (Photo page X)

Ingredients: for 30 crepes
250 g plain flour, 1 tablespoon buckwheat flour, 100 to 125 g sugar, 2 eggs, a pinch of table salt, 1
level tablespoon vanilla sugar, 25 g melted butter or 1 tablespoon oil, ½ litre semi-skimmed milk
To make the batter: Preparation time: 10 min.
Place the sugar, buckwheat flour, melted butter or oil, salt, vanilla sugar and eggs in a bowl. Beat
everything together and gradually add the flour and half a glass of milk until you get a smooth, lump­free batter. Then add the remainder of the milk, beating continuously.
Cooking: thermostat: 230° C
Pour ½ ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on each side and then fill.
Illustrated recipe: Crepes with cherry jam and almonds.
Other fillings: any sweet fillings such as: sugar, jams or jellies, ice cream or sorbets, fresh or tinned
fruit, lemon juice, honey, chocolate, etc.

Flambéed crepes: cook the crepe, put it on a plate, douse with the heated alcohol of your choice and
flambé.

PANCAKES (Photo page x)

Ingredients: for 22 pancakes
200 g plain flour, 1 tablespoon sugar, 40 cl semi-skimmed milk, 2 eggs, ½ sachet of baker’s yeast (half
a 7 g sachet)
To make the batter: Preparation time: 5 min. – Standing time: 1 hour
Mix the flour, eggs, sugar and baker’s yeast (diluted in a tablespoon of warm water) in a large bowl.
Gradually add the milk and leave to stand for 1 hour. The batter should double in volume and become
frothy.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on the first side and 45 seconds on the other side and then fill.
Illustrated recipe: Pancakes topped with honey and decorated with fruit and mint leaves.
Other fillings: Maple syrup, chocolate, jams, fresh fruit, almonds, etc.

PALATSCHINKEN (Photo page x)

Ingredients: for 26 palatschinken
250 g plain flour, 5 eggs, 50 cl semi-skimmed milk, 30 g melted butter, 1 tablespoon sugar, a pinch of
salt
To make the batter: Preparation time: 15 min. – Standing time: 30 minutes
Mix the flour, 5 egg yolks, sugar and salt in a large bowl. Gradually incorporate the milk to get a
really smooth, lump-free batter. Whisk 4 egg whites to form stiff peaks and incorporate them gently
into the batter. Leave to stand for 30 minutes. Before cooking add the cooled melted butter.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter per cavity and spread around a bit with the back of the ladle. Cook for 1
minute on the first side and 45 seconds on the other side and then fill.
Illustrated recipe: Coat the palatschinken with hot melted chocolate and serve rolled up on a plate.
Other fillings: jams, egg custard, whipped cream, scoops of ice cream, etc.

BEGHRIRS (Photo page x)

Ingredients: for 16 beghrirs
250 g fine grain semolina, 70 g plain flour, 2 eggs, 1 level tablespoon vanilla sugar, ½ sachet of
baker’s yeast (half a 7 g sachet), 15 cl semi-skimmed milk, 35 cl warm water
To make the batter: Preparation time: 25 min. – Standing time: 2 hours
Warm the water and milk. Dilute the yeast in a little warm water. Mix the semolina, flour, sugar, salt,
beaten eggs and yeast in a large bowl. Gradually add the warm milk and water. Whisk for a few
minutes to get a smooth, creamy batter. Cover with a teacloth and leave to stand for 2 hours.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 2
minutes on each side and pile up on a plate topping each beghrir with melted butter.
Illustrated recipe: Beghrirs with honey. Light, melt-in-the-mouth beghrirs are eaten hot with melted
butter and honey.

PIKELETS (Photo page x)

Ingredients: for 18 pikelets Ø 8 cm
200 g plain flour, 2 teaspoons sugar, 2 eggs, 25 cl milk, 30 g melted butter, ½ sachet of baker’s yeast
(half a 7 g sachet), a pinch of table salt
To make the batter: Preparation time: 5 min. – Standing time: 1 hour
Mix the eggs, milk, melted butter, salt and baker’s yeast (diluted in a tablespoon of warm water) in a
large bowl. Gradually incorporate this mixture into the flour and sugar, which you sifted together
beforehand, until you get a smooth batter. Leave to prove for 1 hour.

Cooking: thermostat: 230° C
Pour ½ a ladle of batter into a cavity and let the batter congeal without spreading it. Cook for 45
seconds on each side. Pikelets are small, thick and brioche-like.
Illustrated recipe: Pikelets with strawberry, cherry and apricot jam.
Other fillings: Maple syrup, honey, chocolate, fresh fruit, etc.

APPLE CREPES (Photo page x)

Ingredients: for 17 apple crepes
250 g plain flour, 100 to 125 g sugar, 2 eggs, a pinch of table salt, 1 level tablespoon vanilla sugar, 30
g melted butter, 1 sachet (7 g) of yeast, ½ litre of semi-skimmed milk, 2 apples
Preparation time: 30 min. – standing time: 1 hour
Preparation: Peel and dice or thinly slice the apples.
Batter: Put the flour, sugar, eggs, salt, vanilla sugar, melted butter and yeast into a bowl. Mix while
gradually incorporating the milk to get a smooth batter. Leave to stand and add the apples to the batter.
Cooking: thermostat: 210° C
Pour a ladleful of batter per cavity. Cook for 1 minute on the first side and 45 seconds on the other.
Gently press down on the crepe whilst cooking to fix the apples firmly. Serve the hot apple crepes
topped with butter.
Illustrated recipe: apple crepes
Suggested fillings: sugar, jams or jellies, melted chocolate.

FLENSJES – DUTCH CREPES (Photo page x)

Ingredients: for 24 flensjes
250 g plain flour, 2 large eggs, a pinch of salt, ½ litre milk
To make the batter: Preparation time: 5 min.
Mix the flour and salt in a large bowl, gradually incorporate the eggs and milk.
Cooking: thermostat: 230° C
Pour ½ a ladle of batter per cavity and cook for 45 seconds on each side.
Illustrated recipe: Apple and rhubarb crepe gateau. Pile up the crepes on a hot plate and top
alternately with apple and rhubarb jam.
Other fillings: jams or jellies, cinnamon, raisins, brown sugar, icing sugar.

SAVOURY BUCKWHEAT GALETTES (Photo page x)

Ingredients: pour 32 galettes
250 g buckwheat flour, 50 g plain flour, 1 teaspoon cooking salt, 1 whole egg, 25 cl water, 50 cl semi­skimmed milk
To make the batter: Preparation time: 10 min.
Put the two kinds of flour, salt, egg and half the water into a bowl. Stir with a wooden spoon until you
form a compact ball. Then add the rest of the water and part of the milk, mix to thin and then beat
energetically for about 5 min. to get a perfectly smooth, lump-free batter. Gradually add the milk
whilst stirring continuously.
Cooking: thermostat: 230° C
Pour ¾ of a ladle of batter in a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on each side and then fill.
Illustrated recipe: Butter the galette, and then sprinkle with grated cheese and fill with slivers of ham.
Other fillings: egg, tripe sausage, bacon, mushrooms, tomatoes, scallops, salmon mousse, etc.

OKONOMIYAKI (Japanese pizza) (Photo page x)

Ingredients: for 16 okonomiyaki
Batter: 250 g plain flour, 50 cl water, 1 egg – Filling: 100 g leeks, 200 g diced bacon, 80 g shelled
prawns, 80 g thinly shredded cabbage
Preparation time: 30 min.
Filling: Brown the diced bacon for 5 min. in a frying pan and then the shredded leeks and cabbage
separately. Put into a large bowl, adding the prawns and divide this mixture into 16 portions.
Batter: Mix the flour and egg in a bowl and gradually add the water.

Cooking: thermostat: 230° C
Pour ½ a ladle of batter and immediately sprinkle with a portion of filling.
Cook for 1 minute on the first side and 2 min. on the second and push down with the spatula to firmly
fix and brown the filling, turn over once again and cook for 1 more min.
Illustrated recipe: Okonomiyaki topped with soy sauce
Other fillings: any kinds of raw vegetables, meat or fish cut up into thin strips, mushrooms, eggs,
pickles, mayonnaise, etc.

BLINIS (Photo page x)

Ingredients: for 28 blinis
300 g plain flour, 100 g buckwheat flour, 90 cl semi-skimmed milk, 2 eggs, 30 g melted butter, a pinch
of table salt, 1 sachet (7 g) of baker’s yeast, 1 teaspoon sugar
To make the batter: Preparation time: 10 min. – Standing time: 2 hours
Put the two kinds of flour, egg yolks, yeast (diluted in 2 tablespoons of warm water), salt and sugar in
a large bowl. Gradually incorporate 75 cl of warm milk and the melted butter to get a smooth paste.
Cover with a teacloth and leave to prove for 1 hour. The mixture should double in volume. Add the
rest of the hot milk
(15 cl) and the egg whites whisked to form soft peaks. Mix gently and then leave for another hour.

Cooking: thermostat: 230° C
Pour ½ a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on each side and then garnish.
Illustrated recipe: Garnish the blinis with salad and smoked salmon. Serve with a spoonful of fresh
cream.
Other garnishes: Melted butter, fresh cream, taramasalata, lumpfish roe, any kind of smoked fish,
shellfish paste, caviar, potted pork, etc.

CRESPELLE (Photo page x)

Ingredients: for 26 crespelle
200 g plain flour, 5 eggs, 40 cl semi-skimmed milk, a pinch of salt,
1 teaspoon Italian herbs, 1 tablespoon olive oil
To make the batter: Preparation time: 5 min. – Standing time: 30 minutes
Mix the flour, whole eggs, salt, herbs and olive oil in a large bowl. Gradually incorporate the milk and
leave to stand for 30 minutes.
Cooking: thermostat: 230° C
Pour ½ a ladle of batter into a cavity and spread around a bit with the back of the ladle. Cook for 1
minute on the first side and 45 seconds on the other side and then fill.
Illustrated recipe: Spread rounds of mozzarella and chorizo on the crespelle and cook for about 30
seconds; decorate with basil and cherry tomatoes.
Other fillings: Tomato sauce, Parma ham, salami, olives, Parmesan, etc.

POTATO CAKES (Photo page x)

Ingredients: for 24 potato cakes
Batter: 250 g buckwheat flour, 2 eggs, 60 cl semi-skimmed milk, 10 cl water, 1 teaspoon cooking salt
– Filling: 250 g potatoes, 1 onion, 1 teaspoon cooking salt (to cook the potatoes)
Preparation time: 30 min. including cooking time for potatoes
Filling: Peel the potatoes and skin the onion. Dice the potatoes small and slice the onion finely. Boil or
brown in a frying pan with a little oil for 5 minutes.
Batter: Mix the flour, eggs, salt, water and milk in a bowl to get a smooth paste and add the potato and
onion mixture.
Cooking: thermostat 230° C
Pour ¾ of a ladle of batter and cook each side for 1 minute. Lightly press down on the cake while it is
cooking to firmly fix the filling.
Illustrated recipe: Serve the potato cakes hot on a salad leaf, topped with melted butter and decorated
with quarters of tomato.