Maxim CM5C User Manual

USE AND CARE GUIDE FOR

MODEL CM5C

READ AND SAVE THESE INSTRUCTIONS

WARNING: A risk of fire and electrical shock exists in all

electrical appliances and may cause personal injury or death. Please follow all safety instructions.

Electric Cordless

Crepe Maker

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:

• Read all instructions before using appliance.

• Do not touch hot surfaces.Use handles or knobs.

• To protect against electric shock, do not immerse power base or body of unit in water or other liquid.Only the top cooking surface should be permitted to contact the batter.See instructions for cleaning.

• Close supervision is necessary when any appliance is used near children.

• This appliance is not for use by children.

• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.

• Do not operate any damaged appliance. Do not operate with a damaged cord or plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Contact Consumer Service for return authorization, examination, repair or adjustment.

• To avoid injuries, use attachments only if recommended by the manufacturer.

• Do not use outdoors or while standing in a damp area.

• Do not let cord hang over edge of table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• To disconnect, switch to OFF position, then remove plug from wall outlet.

• Do not use appliance for other than the intended use.

SA VE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be:(1) marked with an electrical rating

of 125 V and at least 10 A, 1250 W, and (2) the cord must be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over accidentally.

POLARIZED PLUG: This appliance has a polarized plug, one blade is wider than the other .As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in 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 defeat this safety feature.

ELECTRIC POWER: If the electric circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances.

This product is for household use only.

Notes on Crepes and

Crepe Batters

Some say “crêpe” (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 . . .

an “instant” late-night snack or Sunday breakfast treat, using crepes from the refrigerator or freezer . . .

an entertaining, do-it-yourself hors d’oeuvres for guests - they can “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” ...for easier to make and serve than your family, guests or even you might believe!

Crepes have a long and international history. No one is sure who invented the first true crepe. Probably it evolved over centuries from a simple flour and water mixture, flattened and baked over fire to hold food, long before eating utensils (or sandwiches!) were thought of.Among the flavorful descendants, we can include

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 ever y year during the ‘Chandeleur’, a religion celebration of pagan origin. Brittany, a region of northern France, is famous for its crepes ser ved 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 remo v al from the pan.Oil ma y mak e crepes stic k 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.

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

Using Y our Cordless

Crepe Maker

1. Before using, wipe non-stick cooking surface with a damp cloth and dry.

2. Place crepe maker on cordless base.

3. Plug into 120 V ~ 60 Hz outlet.

4. Turn the power switch to on.The red Ready Light will come on.

5. Allow the crepe maker to preheat until the red Ready Light turns off.

6. Prepare the crepe batter as per the recipe. Pour the batter into the dipping tray. Do not overfill.

7. Have a clean plate nearby to stack the finished crepes.

8. Grasping the handle of the crepe maker, turn the unit over and dip the non-stick cooking surface into the batter (as shown in FIGURE 2), swirling gently for a moment. Do not redip.

9. Turn the crepe maker to the upright position and return to the base.

10. The red Ready Light will turn on. The crepe is ready when slight browning appears at the edges of the crepe and it has almost stopped steaming – approximately one minute. During the cooking process, the ready light will cycle on and off.

11. Invert the crepe maker over the plate. If the crepe does not drop off, loosen at the edge with a plastic spatula. It is not necessary to brown the other side.

NOTE:Do not use metal utensils as they will scratch the non-stick surface of the crepe maker.

12. Continue to make crepes—repeating steps 8-11.

Note:Variation in ingredients or individual preferences as to crepe color will affect the cooking time.

FIGURE 2

Hints:

• Stack crepes as they are made.Keep crepes moist as they are made by cover ing stack with a paper towel or foil. This is not necessary for crepes that are to be filled and/or sauced and heated.

• The first crepe or two may be lacy or have holes, particular ly 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 non-stick surface touches the bottom of the dish.

• If crepes stick to the non-stick surface, check the recipe— recipes using oil in place of butter or margarine or recipes including sugar can stick slightly. Wipe the non-stick surface with a bit of butter on a paper towel before the first crepe or between each dipping.

• If crepe maker is dipped and kept in the batter too long, the batter will not adhere to the non-stick surface. The dipping procedure should take only a few seconds.

• The crepe will take 45-60 seconds to cook.

• Edges of crepe may begin to “curl” when done. Center of crepe may have a “wet-like” appearance when finished.

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 the ways to use various shapes.

Or stacked ...to make a cak e (gateau) or in a casserole dish, with appropriate fillings and toppings, served hot or cold.

FIGURE 3 “Quartering” Crepes

Crepes are folded in quarters . . . when served plain (or spread with a thin filling) and served in sauce, or used “hot off the pan” for dipping in an appetizer dip.

FIGURE 4 Rolling Crepes

Or rolled . . . when filled with a few spoonfuls of an entree or dessert mixture and quickly baked or broiled, or filled with cold mousse, ice cream or whipped cream.

FIGURE 5 Folding Crepes

Or folded . . . into an envelope for small appetizers, ravioli-like entrees, crisp-fried treats of all kinds.

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 cov er.Or set a rack or perfor ated screen (such as a wire mesh spatter shield) over a skillet with an inch of simmering water in it.

Freeze or Refrigerate

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 w ax ed paper , insert into a large plastic food storage bag, seal and fasten opening, pressing out as much air as possible.To use, allow crepes to warm up to room temperature. They will “peel” apar t 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 oven.

Care and Cleaning

NOTE: DO NOT IMMERSE ANY PART OF THE CREPE MAKER IN WATER OR OTHER LIQUID.

1. Before cleaning, turn the power switch to off and remove plug from outlet.

2. Allow crepe maker to cool slightly.The unit is easier to clean when slightly warm.

3. Wipe the non-stick surface with a soft cloth. If baked on batter does not remove, brush with a little oil or melted butter. Allow to stand for 5 minutes, then wipe with a damp cloth.The other parts can be wiped with a soft damp cloth.

4. Always clean after each use to prevent a build-up of baked on batter.

NOTE: Do not use abrasives on the non-stick cooking surface.

Any servicing requiring disassembly other than the above cleaning must be performed by an authorized service center.

Recipes

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 and days in the refrigerator.

Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed.

Basic Batter

1 cup all-purpose flour 2 eggs

⁄2cup milk

⁄2cup water

⁄4tsp salt

2 TBL butter or margarine, melted Place ingredients in blender in 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 measur ing cup and level off with straight edge of knife or spatula.

Variations

Richer, More Egg-y Crepes

1 cup all-purpose flour, presifted 3 eggs

⁄4cup milk

⁄4cup water

⁄4tsp salt

2 TBL butter or margarine, melted

Cornmeal Crepes

Delicious with any Mexican-style or any main dish fillings:

⁄2cup yellow cornmeal

⁄2cup boiling water

3 eggs

⁄2tsp salt

⁄2cup all-purpose flour

2 TBL butter or margarine, melted

⁄4cup milk

Combine cornmeal and boiling water and stir until smooth.Let cool slightly.Combine eggs, salt, flour and butter until smooth.Add milk and mix until smooth. Stir batter occasionally when dipping if cornmeal tends to settle to bottom.

Buckwheat Pancake Mix

Makes a flavorful, “wheaty” crepe for entree and fruit filling: 1 cup buckwheat pancake mix

(or

⁄3cup buckwheat flour plus 1⁄2teaspoon salt) 1 egg 1 cup milk 3 TBL butter or margarine, melted

NOTE:Regular pancake mix can be substituted.Since mixes vary, it may be necessary to add a little more milk.

Pigs in Blankets

1 batch crepes (about 16) Pork sausage links (pre-cooked and browned) or frankfurters cut in half Prepared Mustard Oil

Fold and roll crepe (brown side in) around sausage which has been topped with mustard. Heat

⁄4” oil in skillet over medium heat until hot but not smoking.Fry crepes a few at a time in hot oil, first seam side down, then turn.Watch carefully as they will brown and crisp quickly. Ser ve hot.

Note:For smaller appetizers, cut into 1-

⁄2to 2”lengths, secure with

toothpicks.

Cream Cheese “et cetera”

1 batch crepes (about 16) 1 8 oz. package cream cheese Seasonings: Sliced olives, bacon bits, anchovy filet or paste, dash of Worcestershire sauce, jam, horseradish, relish, or any other seasoning that goes well with cream cheese. Oil

Cut chilled cream cheese into approximately 16 (1/2 oz.) slices; place one in center of each crepe (brown side up).Top with one of the seasonings. Fold crepes into tight envelope and place seam side down on a plate.Heat

⁄4” oil in skillet over medium heat, until hot but not smoking. Fr y crepe envelopes a few at a time, seam side down, then turn. Watch carefully as they will brown and cr isp quickly. Drain on paper towel and serve hot. Note: A fun do-it-yourself hors d’oeuvres.

Swiss-Salami

Crepes Sliced Swiss cheese Sliced salami (or boiled ham)

Cut cheese and salami into thin

⁄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

⁄4” oil in skillet over medium heat, until hot but not smoking. Fry a few at a time, first 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 fine 1 envelope Taco Seasoning Mix (1-

⁄4oz.)

⁄4- 1 cup water (see filling recipe on package for amount) Taco Sauce Optional toppings: shredded lettuce, shredded sharp cheese, chopped fresh tomatoes. Garnish with toppings

In large skillet, brown and cook beef and onions until meat is crumbly and onions tender. Drain excess fat. Add seasoning mix, water; simmer 15-20 minutes.Spoon heaping tablespoon or two of hot filling across center of each crepe; brown side out. Roll crepes over filling and k eep warm in ov en.Serve topped with Taco Sauce .

Blinis

1 batch buckwheat crepes, war m (about 16) 1 4 oz. jar red caviar

⁄2pint sour cream 3 hard boiled eggs, chopped finely 1 large onion, chopped fine

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 batch crepes (about 16) 2 cups small-curd cottage cheese 1 egg, well beaten 1 TBL sugar 1 tsp grated lemon rind

Combine cheese, egg, sugar and rind. Place spoonful of mixture in center of each crepe, brown side up. Fold crepe sides over filling to make a tight env elope. Place seam side down on plate.Heat

⁄4” oil in skillet over medium heat until hot but no smoking. Fry a few blintzes at a time, first seam side down and then turn. Watch carefully as they will brown and crisp quickly.Drain on paper towel and serve hot. If desired, top with sour cream, apple sauce, fresh fruit or confectioners’ sugar.

Pork or Chicken Eggrolls

1 batch crepes (about 16) 2 cups finely diced cooked pork or chicken 1 lb.can meatless or chicken chow mein 1 TBL soy sauce 2 TBL oil Prepared mustard, hot or mild

Sauce:

1 TBL cornstarch 1 TBL water 1 cup chicken broth 1 TBL soy sauce 1 TBL dry Sherry

⁄2tsp sugar

salt and pepper to taste In a bowl combine pork or chicken chow mein and soy sauce.

Spoon heaping tablespoon or two across 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 crepe envelopes a few at a time, first 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.

To make sauce: In small sauce pan, combine cornstarch with water. Add remaining ingredients; simmer until thickened, stirring constantly.

Curried Chicken Crepes

1 batch crepes (about 16) 4 TBL butter or margarine 1 medium onion, chopped 1 cup finely diced celery 2 TBL all-purpose flour

⁄2tsp salt

⁄4tsp pepper 2 tsp curry powder 1 cup chicken broth 3 cups diced cooked chicken

⁄2cup sour or heavy cream Garnishes: Chutney, peanuts, shredded coconut, bacon bits

Preheat oven to 357°F. 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 brown to simmer until thickened. Remove from heat and stir in chicken and cream. Place heaping TBL or two 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.Top with garnishes.

Beef Stroganoff Crepes

1 batch crepes (about 16)

⁄4cup butter or margarine

⁄2cup minced onions 1 lb.ground beef (or 2 cups finely chopped cooked roast beef) 2 TBL all-purpose flour 2 tsp salt

⁄4tsp pepper

⁄4tsp paprika 1 10-

⁄2oz. can condensed cream of mushroom soup 1 cup sour cream Garnishes: Sour cream, chopped parsley or chives

Preheat oven to 350°F. In skillet over medium heat, melt butter until hot, add onions and fry until golden. Add meat and next four ingredients. Fry, stirr ing, until meat is brown. Add undiluted soup; simmer 10 minutes, stirring occasionally. Remove from heat and stir in cream. Place heaping tablespoon or two of mixture across center of each crepe, brown side out. Roll and place seam side down in buttered 13” x 9” casserole. Drizzle or brush with melted butter. Bake 15-20 minutes until hot.Ser ve with garnishes.

Fresh Mushroom Crepes

1 batch crepes (about 16) 1 lb.fresh mushrooms

⁄4cup butter

⁄2tsp salt

⁄4tsp pepper

⁄2tsp seasoned salt 2 packets of beef bouillon 4 TBL dry white wine 1 cup dairy sour cream 2 TBL 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 sever al min utes.Stir in sour cream and chives.Heat, but do not boil.Spoon about 4 tablespoons mushrooms and sauce onto center of crepes, browned side out, and fold over.

Ham ‘n Eggs Hollandaise

1 batch basic or buckwheat crepes Sliced boiled ham, circles preferably Hard-boiled eggs, sliced (or soft scrambled eggs) Asparagus spears, fresh or frozen, cooked (optional) Melted butter or margarine Hollandaise Sauce (about

⁄4cup per crepe)

Preheat oven to 350°F. Assemble desired number of crepes by placing slice of ham on each crepe, brown side out.Trim ham slice to fit, it necessary. Arrange 4-5 slices of eggs or heaping spoonful of scrambled eggs and 2 or 3 asparagus spears across 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 TBL butter or margarine 3 TBL all-purpose flour 1 cup milk

⁄2tsp salt

⁄8tsp nutmeg

⁄8tsp pepper 1 cup shredded or diced Swiss cheese (4-5 oz.) 1 tsp grated onion Melted butter or margarine Parmesan cheese, grated

Preheat oven to 375°F. Cook spinach and drain well; set aside. Melt butter in large (2 qt.) sauce pan; 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. Br ush 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.

Crepes Manicotti

1 batch crepes (about 16) 1-

⁄2cups (15 oz.) ricotta cheese

⁄2lb.mozzarella cheese, diced in 1⁄2inch cubes

⁄2tsp salt

⁄8tsp pepper 2 eggs

⁄4cup grated parmesan cheese 2 TBL butter or margarine 1 tsp oregano (optional) 1 14 oz. jar Italian-style tomato sauce

Preheat oven to 350°F. 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 crepe, seam side down, in 13” x 9” casserole. Pour sauce down center of crepes Top with additional parmesan cheese if desired. Bake at 350°F for 25-30 minutes or until hot and bubbling. Ser ve two or three crepes per portion.

Seafood Crepes with Shrimp Sauce

8-10 crepes 2 TBL butter or margarine

⁄2cup thinly sliced green onions or scallions

⁄4cup thinly sliced celery 1 cup flaked Dungeness or king crabmeat (about 6 oz.) 1 cup cooked tiny shrimp (about 6 oz.)

⁄2cup mayonnaise 2 TBL diced pimento 1 tsp curry powder 1 tsp lemon juice

Sauce:

1 10 oz. can condensed cream of shr imp soup 1 tsp lemon juice

⁄2can milk or half-and-half Preheat oven to 350°F. 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 sauce pan and heat, stirring until smooth and hot.

Mexican Enchiladas

12 corn meal crepes 1 lb.ground beef

⁄2cup chopped green or yellow onions 10 pitted ripe olives, sliced 1 tsp salt 1 clove garlic, minced 1-2 tsp chili powder 1 cup Sharp Cheddar cheese, cubed

Sauce:

1 16 oz. can tomato puree or sauce 1 6 oz. can tomato paste 1 small onion, minced 1 tsp salt 2 tsp sugar 1 clove garlic, minced 1-2 tsp chili powder

⁄4cup Sharp Cheddar Cheese, cubed Preheat oven to 250°F. In large skillet, cook ground beef and

onions until onions are soft and meat 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.

To make sauce: Combine all ingredients in sauce pan.Bring to boil and simmer for 10 minutes.Stir in remaining

⁄4cup cheese.Taste

for seasoning. Add extra chili powder if desired.

Turkey Hash Crepes

1 batch crepes (about 16) 2 cups diced cooked turkey 1 cup bread stuffing (leftover or dry mix) 1 cup giblet gravy 1 egg, slightly beaten Cream or milk as needed

Preheat oven to 375°F. Combine tur key, stuffing, gravy and egg. Add cream or milk to moisten, if necessary. Place heaping tablespoon or two of mixture across center of each crepe, brown side down in buttered 9” x 9” (or larger) baking pan. Bake 15-20 minutes or until hot. Serve with any extra leftover gravy or with warmed cranberry sauce.

Lasagna Casserole

1 batch crepes (about 16) 2 14 oz. jars Italian-style tomato sauce 1 lb.ground beef (if not used in sauce) 1 15 oz. container r icotta cheese 8-12 oz. mozzarella cheese, thinly sliced

⁄2cup grated parmesan cheese Preheat oven to 350°F. In large skillet, brown beef (if used) until

crumbly.Pour off e xcess fat and add to tomato sauce; bring to boil; remove from heat. In 13” x 9” baking pan, spread 1 cup sauce. Top with 5-6 crepes, overlapping as necessary. Spread with

⁄2of

ricotta,

⁄3of cheese slices, 1⁄3of 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; cut in squares.

Incredible Crepes for Kids Peanut Butter Plus

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, sweet relish. Roll and serve cold or heat in a little butter in a skillet.

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 375°F 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 TBL butter

⁄2cup dark brown sugar

⁄2tsp cinnamon

⁄4tsp nutmeg

⁄3cup dry red wine

Preheat oven to 375°F. Peel and cut bananas in half, lengthwise. Sprinkle and toss with a little lemon juice to keep from darkening. Combine remaining ingredients in sauce pan; bring to boil. Simmer, stirring, 10-15 minutes until syrupy.Roll half of a banana in each crepe, brown side out. Place seam side down in buttered 9” x 9” baking pan. Pour syrup over crepes. Bake 10-15 minutes until bananas are soft. Ser ve hot.

Sour Cream and Strawberries

1 batch crepes (about 16) 1 pint (2 cups) sour cream 3 TBL sugar 2 TBL orange liqueur (Cointreau or Grand Mar nier), optional 2 cups sweetened sliced strawberries 2 TBL butter or margarine Confectioners’sugar

Combine sour cream, sugar and orange liqueur (optional).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 pan or shallow pan. Heat crepe rolls, turning carefully to heat evenly. Add remaining strawberries; heat. Sprinkle with confectioners’sugar.

Mincemeat with Rum Sauce

8 crepes 2 cups prepared mincemeat

⁄4cup butter or margarine

⁄2cup sugar

1 tsp grated lemon rind

⁄4cup light rum

1 egg, beaten Spread mincemeat evenly on crepes, brown side out; fold each in

quarters. Melt butter in chafing dish or skillet; add sugar, rind and rum. Stir over medium heat until sugar is dissolved. Reduce heat to low. Add a few spoonfuls to beaten egg and beat until foamy. Add egg mixture to rest of syrup. Add crepes and war m over low heat.

Blueberry Crepes

1 batch crepes (about 16) 2 cups vanilla pudding, prepared 1 cup heavy cream, whipped

⁄4tsp nutmeg

Sauce

⁄2cup sugar

1 TBL cornstarch

⁄4cup water

⁄4cup light corn syrup 2 tsp lemon juice 2 cups blueberries, fresh or frozen

Topping (Optional): Sour cream or additional whipped cream. 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 sauce pan, 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.

Orange and Cream Cheese Palascintas

1 batch crepes (about 16) 8 oz. cream cheese, softened

⁄4cup butter or margarine, softened 2 TBL sugar 1 tsp vanilla 1 tsp lemon rind, grated

Sauce

⁄3cups orange marmalade

⁄3cup orange juice 2 TBL butter or margarine 1 TBL lemon juice 1-

⁄2tsp lemon rind, grated

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 sauce pan over medium heat. Boil gently until well combined and slightly thickened, about five minutes.Pour over crepes and heat until sizzling.

Optional: Add 1 cup well-drained mandarin oranges. To flame: Pour

⁄4cup orange-flavored liqueur over crepes and sauce.Let heat for a minute.Then light with match.Serve as flame dies down.

Variation: Substitute apricot or peach jam for marmalade, or serve with hot, spiced apple sauce instead of sauce.

Crepes Melba

8 crepes 1 10 oz. pkg. frozen raspberries 1 10 oz. pkg. frozen peaches or

4 fresh peaches, peeled and sliced 1 TBL cornstarch 1 TBL water Vanilla ice cream (8 scoops), slightly soft

Defrost fruit. Heat raspberries in sauce pan. 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.

Gateau Mocha

1 batch crepes (about 16) 1 5-

⁄2oz. pkg. vanilla instant pudding 1 cup heavy cream 2 TBL confectioners’ sugar 2 TBL cocoa 1 TBL 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 in 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 Yogur t, plain or vanilla Fruit jam, syrup, preserves or sundae topping

For a quick dessert, dilute 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 a sauce pan. Place several spoonfuls of yogur t on a crepe (brown side out); roll up. Spoon hot sauce over.

Crepe Suzettes

1 batch crepes (about 16)

⁄2cup unsalted butter or margarine

4 TBL sugar

⁄2cup orange juice

1 tsp grated orange rind

⁄4tsp grated lemon rind

⁄4cup orange liqueur (Cointreau or Grand Marnier)

2 TBL rum or brandy Make sauce in a chafing dish or large skillet over low heat, stirring

ingredients until butter or margarine melts. Add 3 tablespoons orange liqueur. Fold crepes in quarters and arrange in sauce. Simmer 10 minutes over lo w heat, turning crepes and basting with sauce. Pour remaining liqueur, rum or brandy in center (do not stir). Let heat for one minute.

Quick Ways with Crepes

Ideas for “instant” entrees, desserts and par ty treats. Fill crepes with heated, canned pie filling (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 spreadab le .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 y ogurt or sour cream makes a breakfast filling for crepes.

Crepes folded in 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 and sliced hard boiled eggs. Add lemon juice to taste.

For appetizers at a party, let your guests make their own crepes and spread them with various dips, then fold them in quarters to eat.

IMPORTANT NOTICE

If any parts are missing or defective,

DO NO

T retur n this product.

Please call our Customer Service Depar tment for assistance.

800-233-9054 Monday - Friday 9:00 am - 5:00 pm CST

Thank You

Bananas in Wine Sauce . . . . 20

Basic Batter . . . . . . . . . . . . . . 9

Beef Stroganoff Crepes . . . . . 14

Blinis . . . . . . . . . . . . . . . . . 12

Blintzes . . . . . . . . . . . . . . . . 13

Blueberry Crepes . . . . . . . . . 22

Buckwheat Pancake Mix . . . . 10

Cornmeal Crepes . . . . . . . . . 10

Cream Cheese “et cetera” . . . 11

Crepes Suzette . . . . . . . . . . . 25

Crepes Florentine . . . . . . . . . 16

Crepes Manicotti . . . . . . . . . 16

Crepes Melba . . . . . . . . . . . 24

Curried Chicken Crepes . . . . 14

Fresh Mushroom Crepes . . . . 15

Fruit and Yogurt . . . . . . . . . . 25

Gateau Mocha . . . . . . . . . . 24

Ham ‘n Eggs Hollandaise . . . 15

Incredible Crepes for Kids . . . 20

Peanut Butter Plus . . . . . . . 20

Sundae . . . . . . . . . . . . . . 20

Lasagna Casserole . . . . . . . . 19

Mexican Enchiladas . . . . . . . 18

Mincemeat with Rum Sauce . . 21 Orange and Cream

Cheese Palascintas . . . . . . 23

Pigs in Blankets . . . . . . . . . . 11

Pork or Chicken Eggrolls . . . . 13

Richer, More Egg-y Crepes . . 10 Seafood Crepes

with Shrimp Sauce . . . . . . 17

Sour Creme and

Strawberries . . . . . . . . . . 21

Swiss Salami . . . . . . . . . . . . 12

Tacos . . . . . . . . . . . . . . . . . 12

Turkey Hash Crepes . . . . . . . 19

RECIPE INDEX

LIMITED ONE YEAR WARRANTY

Warranty: This Maxim®product is warranted by Salton Inc. to be free from defects in

materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

Warranty Coverage: 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, normal wear and tear, improper assembly, installation or maintenance abuse 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 with the product 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.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. 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 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number CM5C when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization (1 800 233-9054).

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $ 10 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service.

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