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Crêpes (the French name for pancakes)

Set the adjustable thermostat (depending on model) to the max position. Pour a small ladle of batter in the middle of the plate. Spread immediately with the spreader (without pressing) in a circular movement from the center. To easily spread the batter, we recommend wiping the spreader after each crêpe and ENG placing the spreader in a glass of water. Leave to cook for about 2 minutes on each side. Then fold the crêpe as you want: as a roll or in half, in quarters, or

folded as an envelope.

Recipes for 6 people (20 to 25 crêpes):

The classic French batter:

In a bowl, place 2 cups (500 g) sifted plain flour. Add 6 beaten eggs, 2 pinches salt and 2 tbsps of oil or melted butter. Gradually mix in 2 – 2 1/2 cups (1 litre) of milk, until the consistency of light cream. Leave to stand for 1 to 2 hours.

Beer batter:

For crêpes with a light texture, replace 1 cup (1/4 litre) of milk with 1 cup (1/4 litre) of beer.

If the batter is too thick when making the crêpes, add a small amount of water and mix again.

Crêpes with ham and cream

• 3 slices of ham • 1 bowl of grated cheese • 1 cup of heavy cream

Place 1/2 slice of ham on your crêpe after the crêpe has been turned and is nearly done. Sprinkle with grated cheese. When the ham is hot, coat with fresh cream and fold like an envelope.

Crêpes with Roquefort, fresh cream and walnuts

•1 piece of crumbled Roquefort • 1 cup of heavy cream • 4 to 5 chopped walnuts

Mix all the ingredients. In your plate, garnish the crêpe with this preparation and fold in four.

Crêpes with honey, walnuts or hazelnuts

• 100 g (3 1/2 oz.) crushed walnuts or hazelnuts • 3 tbsps honey

Mix all the ingredients. After the crêpe has been turned and is nearly done cooking, garnish the crêpe with this preparation and fold in four. Heat for a few seconds on the cooking plate. Serve and decorate with whipped cream.