FULL ONE YEAR WARRANTY
This VILLAWARE product is protected against defects in materials and
workmanship for one year from the date of original purchase. If the
product proves to be defective in materials or workmanship during this
period, it will be repaired free of charge.
This warranty does not apply to damage resulting from misuse, accidents
or alterations to the product, or to damages incurred in transit. This
warranty does not apply to cords or plugs.
All returns must be carefully packed and made transportation prepaid
with a description of the claimed defect.
Crêpe Maker
Make delicate French pancakes
VillaWare Mfg. Co.
3615 Superior Ave. #44
Cleveland, OH 44114
Other Fine VillaWare® products...
Imperia® & Al Dente™ Pasta Machines
Belgian & Classic Waffle Makers
No. 5225-10
No. 5225
Cookie Presses
Pizzelle Bakers
Classic Electric Skillets
Pizza Stones
One-Pot™ Pasta & Sauce Cooker
Espresso Coffee Pots
Italian Style Gadgets & Utensils
UNO Classic 2 & 4 Slice Toasters
UNO Grills & Griddles
Classic Coffee Makers
Classic Crepe Makers
Power Grinder™ Electric Food Grinders
Disney Licensed Series by VillaWare®
VillaWare® Food Strainer
...and hundreds more Classic Italian
Kitchenware products from VillaWare.
For additional information on the VillaWare product line, see your dealer or
© Copyright VillaWare Manufacturing Company, Cleveland, Ohio 44114. All rights reserved.
No part of this booklet may be reproduced without the written consent of VillaWare Mfg. Co.
VillaWare is a trademark of VillaWare Mfg. Co.
Directions & Recipes
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be followed, including the following:
SAVE THESE INSTRUCTIONS
CAUTION:: A short electrical cord is provided to reduce the hazards
resulting from entanglement or in tripping over a longer cord. Longer
extension cords are available from a variety of retail stores and may be
used if care is exercised in their use. If a long extension cord is used, the
marked electrical rating of the extension cord should be at least equal to
the electrical rating of the appliance.
1. Read all instructions.
2. Do not touch hot surfaces. Use handle.
3. To protect against electrical hazards, do NOT immerse cord, plug, or
any part of crepe maker body and handle in water or other liquid only
the top cooking surface should be permitted to contact the batter.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and allow to cool before cleaning
and storing.
Care should be taken not to allow cords to hang over the edge of a
counter or tabletop where it can be pulled on by children or animals or
tripped over. If your appliance has a grounded 3-prong plug, you must
use the compatible 3-wire extension cord.
6. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Do not attempt any internal servicing on this appliance, but return to
VillaWare Mfg. Co. for examination, repair or adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause hazards.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot
surfaces.
POLARIZED PLUG: This appliance has a polarized plug (one blade
is wider than the other). As a safety feature, this plug will 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.
10. Do not allow appliance to come into contact with any flammable
materials such as draperies, walls, etc.
11. Do not use near kitchen sink.
ABOUT YOUR NON-STICK COOKING SURFACE
Before using the crepe maker for the first time, condition the non-stick
surface by wiping the top with a paper towel soaked in cooking oil, butter,
or shortening.
12. When finished using appliance, remove plug from wall outlet.
13. Do not place on or near a hot gas or electric burner, or in a heated
oven.
14. Attach plug to wall outlet only.
15. Do not use appliance for other than intend use.
16. Do not clean with metal scouring pads. Pieces can break off the pad
and touch electrical parts, creating a risk of electrical shock.
17. WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC
SHOCK, REPAIR SHOULD BE DONE ONLY BY VILLAWARE MFG.
CO. DO NOT REMOVE THE BASE PANELS, OR OPEN THE
APPLIANCE. NO USER SERVICEABLE PARTS ARE INSIDE.
18. This appliance is for HOUSEHOLD USE ONLY.
Care must be taken not to scratch or damage the finish with sharp uten-
sils, scouring pads or abrasive cleaners. The surface will provide years of
no-stick performance with proper cleaning and care taken during use and
storage. Save carton for storing crepe maker.
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HOW TO USE YOUR CLASSIC CREPE MAKER
1. Prepare one of the batter recipes an hour or more ahead. Plan to use
up all of the batter (14-16 crepes) since any crepes you donít use will
keep several days in the refrigerator or a month in the freezer.
maker touches the bottom of the dish. You can save any small amount of
batter if you like.
If crepes stick to maker, check recipe - recipes using oil in place of butter
or margin or recipes including sugar can stick slightly. You may need to
wipe surface of crepe maker with a bit of butter on a paper towel before
the first crepe or between each dipping.
2. Pour the batter into a shallow dish or pie pan, either glass, metal or
foil, slightly larger than the crepe maker. Plug into 120-volt AC outlet and
preheat crepe maker until ìready-lightî goes ìonî, (about 3 minutes). This
indicates that crepe maker is ready to be dipped into batter.
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.
3. Turn crepe maker over (light ìonî) and dip into batter at a slight angle,
than flat, to quickly coat surface almost to edge.
OTHER HELPFUL CREPES HINTS
4. Remove from batter and set on legs. Light will go ìoffî. Dipping and
removing should take no more than 3 seconds. Crepe is done when
ready-light goes ìonî or when slight browning appears at edges and it has
almost stopped steaming (about 45 seconds).
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 an egg-y 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.
5 ..Invert crepe maker over plate covered with a paper towel or napkin. If
crepe does not drop off, loosen at edge with small plastic spatula or table
knife. (It is not necessary to brown other side.)
As the pancakes come off the heat, you can eat them right away spread
with some butter or jam (or both) or quickly rolled around your favorite fill-
ing. More likely, youíll want to let them cool either to stuff and bake them
later that day or to refrigerate or freeze them for future use.
6. Continue making crepes - no waiting is required. Repeat dipping as
above. The ready-light will continue to indicate when crepe is done.
Variations in ingredients or individual preferences as to crepe color will
affect the cooking time. Therefore, you may disregard the ready-light.
Donít stack hot pancakes or the resulting steam will make them gummy
and cause them to stick together. Cool the crepes briefly on a rack and
then stack them between sheets of waxed paper. Wrap them tightly in
plastic and refrigerate them for up to a week. To freeze them, I wrap
stacks of eight in plastic and then again in foil. This way, I can take out
the number typically called for in recipes and leave the rest of my frozen
batch undisturbed. Crepes will keep for months in the freezer. Defrost
them in the refrigerator until theyíre pliable.
7. Stack crepes as you make them. No waxed paper is needed between
them. You can keep crepes moist as you make them by covering stack
with a cloth, paper towel or foil. This isnít necessary for crepes that will
be filled and/or sauced and heated.
8. If your crepes are not as dry or crisp as you like them, merely disre-
gard the ready-light and allow to bake several seconds longer.
There are so many world foods that are related to the crepe. These might
include Mexican Tortillas, Russian Blinis, Jewish Blintzes, Hungarian
Palascintas, Chinese Egg Rolls, Italian Manicotti and pancakes of every
country. There are so many versions of crepes and variations in fillings
and sauces that you really can do anything you like - perhaps youíll
CREPE COOKING HINTS
The first crepe or two may be lacy or have holes, particularly if the batter
is frothy from blender-mixing or whipping. The last crepe may
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not stick to the crepe maker if the batter is too shallow and the
create a new dish!
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temperature. They will ìpeelî apart with just a gentle pull. If youíre in a
hurry, the stack can be warmed covered with foil on a flat pan in a low
oven.
USING A BLENDER TO MIX CREPE BATTER
The usual mixing method is to prepare crepe batter in a bowl, making a
well with the dry ingredients and then adding the eggs and the milk. You
may find a blender to be suitable
CLEANING AND STORAGE
A blender is not only fast, but the results are also lighter, perhaps because
more air is incorporated into the batter. For best results, have the ingredi-
ents at room temperature and donít over mix them. Then, let the batter
rest for half an hour before cooking to let the flour absorb the liquid, creat-
ing the most tender crepe.
Remove plug from outlet and allow to cool. Simply wipe off with a slightly
dampened paper towel. Place crepe maker in any plastic food storage
bag so it remains clean and cooking surface is not subject to abuse when
storing. We suggest you retain the original carton for storage.
RECIPES
CREPE SERVING HINTS
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.
See recipes for the ways to use various shapes. Here are some ideas on
handling crepes:
BASIC CREPE BATTER
Yields about 22 six inch crepes
4 large eggs
FOLD IN QUARTERS: When served plain (or spread with a thin, filling)
and served in sauce, or used ìhot off the panî for dipping in an appetizer
dip.
1 1/2 cups milk; more as needed
1 1/2 cups all-purpose flour
1/4 teaspoon salt
ROLLED: When filled with a few spoonfuls of an entree or dessert mix-
ture and quickly baked or broiled, or filled with cold mousse, ice cream or
whipped cream.
FOLD INTO AN ENVELOPE: For small appetizers, ravioli-like entrees,
crisp-fried treats of all kinds.
2-3 tablespoons butter, for basting the crepe maker cooking plate
Combine the eggs and milk in a blender. Add the flour and salt and mix
on high speed until smooth.
STACKED: To make a cake (gateau) or in a casserole dish, with appropri-
ate fillings and toppings, served hot or cold.
Separately, combine the flour and salt in a large bowl. Push the flour
aside to make a well in the center. Break the eggs into the center and
pour in 3/4 cup of the milk. Whisk in a small circle in the middle of the
well to blend the eggs and the milk. Whisking constantly, gradually draw
in the flour until you have a thick mixture. Add another 3/4 cup milk.
Whisk until the mixture forms a smooth batter.
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 cover. Or
set a rack or perforated screen (such as a wire mesh spatter shield) over
a skillet with an inch of simmering water in it.
Strain the batter (to remove any lumps) into a quart size measuring cup
with a spout or a pitcher. Let the batter rest at room temperature for 30
minutes.
FREEZE OR REFRIGERATE YOUR CREPES
Crepes will keep up to a month in the freezer, a week in the refrigerator.
Simply stack a batch on a sheet of foil or waxed paper, insert into a large
plastic food storage bag and twist and fasten opening, pressing out
Melt the butter small saucepan over medium-high heat, use a kitchen
brush to add a butter coating to the crepe maker cooking plate before
dipping & cooking.
as much air as possible. To use, allow crepes to warm up to room
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After dipping, cook 2-5 minutes depending upon preference. Transfer the
crepe to a cooling rack. Proceed with the remaining batter. Once cool,
stack the crepes between the sheets of waxed paper.
MORE CREPE RECIPES, FILLINGS & SAUCES
TEX-MEX CORNMEAL CREPES
Delicious with any Mexican-style or any main dish fillings:
CREATE YOUR OWN FILLINGS
1/2 cup yellow cornmeal
1/2 cup boiling water
Combine, stir smooth and let cool slightly. Then add:
3 eggs
1/2 teaspoon salt
1/2 cup all-purpose flour, pre-sifted
2 tablespoons butter or margarine, melted
Mix smooth, then add:
The beauty of crepes is that they welcome many kinds of fillings. Try
them hot off the griddle brushed with some soft sweet butter and jam,
make up your own fillings, or try some of these suggestions.
SAVORY FILLINGS: Fill with sauteed spinach, mushrooms, or asparagus,
simmered in cream until thickened.
Fill with hunks of cooked crabmeat and ripe avocado.
3/4 cup milk and mix until smooth
Stir batter occasionally when dipping if cornmeal tends to settle to bottom.
Line with a slice of ham, sprinkle with grated cheese, fold into a triangle,
and heat until the cheese melts.
TACO CREPE
1 batch cornmeal crepes (about 16)
1 pound ground beef
Fill with leftover ratatouille, roll, sprinkle with grated Parmesan cheese,
and bake until warm.
2 small onions chopped fine
1 envelope Taco Seasoning Mix (1-1/4 oz)
3/4-1 cup water (see filling recipe on package for amount)
Spread with cream cheese mixed with dill and chives. Layer some thinly
sliced smoked salmon. Roll and cut into slices for hors díoeuvres.
SWEET FILLINGS: Spread with sweetened cream cheese or ricotta
cheese mixed with lemon zest.
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 keep warm in
low oven. Serve topped with a little hot or mild bottled Taco Sauce.
Optional toppings; shredded lettuce, shredded sharp cheese, chopped
fresh tomatoes.
Fill with chocolate ganache or chocolate mousse and serve with a creme
anglaise.
Fill with chopped fresh pineapple and bake in a butter-rum sauce.
Stuff with pears, peaches, or ripe fresh berries that have been cooked
with a little sugar. Serve with whipped cream or ice cream.
BUCKWHEAT CREPE
Makes a flavorful, ìwheatyî crepe for entree and fruit filling:
Spread with butter and orange marmalade, flash under the broiler, and
dust with confectionersí sugar for mock crepes Suzette.
1 cup buckwheat pancake mix (or 2/3 cup buckwheat flour plus 1/2 tea-
spoon salt)
1 egg
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1 cup milk
PEANUT BUTTER PLUS
3 tablespoons butter or margarine, melted
Great recipe for kids. 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
fluff , bacon bits, sweet relish. Roll and serve cold or heat in a little butter
in a skillet.
NOTE: Regular pancake mix can be substituted. Since mixes vary, it
may be necessary to add a little more milk.
BLINTZES
SUNDAE CREPES
1 batch crepes (about 16)
2 cups small-curd cottage cheese
1 egg, well beaten
1 tablespoon sugar
1 teaspoon grated lemon rind
Another kids favorite. 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 degree oven until crisp,
about 10 minutes. Cool and fill with ice cream, pudding, gelatin dessert or
fruit.
Combine cheese, egg, sugar and rind. Place spoonful of mixture in cen-
ter of each crepe, brown side up. Fold crepe sides over filling to make a
tight envelope. Place on plate seam side down. Heat 1/4î oil in skillet
over a medium heat until hot but not 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, applesauce, fresh fruit or confectionersí sugar.
FRUIT AND YOGURT CREPES
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For a quick dessert, thin 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 saucepan. Place several spoonfuls of yogurt
on a crepe (brown side out); roll up. Spoon hot sauce over.
FRESH MUSHROOM CREPES
1 batch crepes (about 16)
1 pound fresh mushrooms
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 packets of beef bouillon
4 tablespoons dry white wine
1 cup dairy sour cream
2 tablespoons minced chives
CREPE SUZETTES
1 batch crepes (about 16)
1/2 cup unsalted butter or margarine
4 tablespoons sugar
1/2 cup orange juice
1 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/4 cup orange liqueur (Cointreau or Grand Marnier)
2 tablespoons rum or brandy
Make sauce in a chafing dish or large skillet over low heat, stirring ingredi-
ents until butter or margarine melts. Add 3 tablespoons orange liqueur.
Fold crepes in quarters and arrange in sauce. Simmer 10 minutes over
low heat, turning crepes and basting with sauce. Pour remaining liqueur,
rum or brandy in center (do not stir). Let heat for a minute. Then light
with match and serve when flame dies down.
Slice mushrooms and sautÈí in skillet in butter about 4 minutes. Add salt,
pepper, seasoned salt, bouillon and wine. Cook over medium heat sever-
al minutes. 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.
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Wash and hull strawberries; crush 1 cup. Slice remainder and set aside.
Combine crushed berries, sugar, water, cornstarch and salt. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Add butter; fold in sliced berries.
SWEET CREPES
Makes 25 to 30 crepes, depending on pan size
4 large eggs
2 cups whole milk
About 2 cups, can be frozen.
1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon vanilla
Crepes are amazing. These paper-thin pancakes are fun to make, taste
great, and always make whatís inside of them seem more special. And
talk about versatile: they can be savory or sweet; plain or fancy; a first
course, a main course, or a dessert. You can roll them, fold them, or
layer them - and best of all, you can freeze them. Unlike their thicker
breakfast cousins, these pancakes donít suffer from the cold. Once
defrosted, crepes are once again pliable and delicious, ready to be rolled
around your favorite filling.
salad oil for greasing the pan
Crack eggs into bowl and put them in the container of the blender or food
processor. Add the milk, sugar, flour, and vanilla. Blend on low sped until
the ingredients are thoroughly mixed and the batter is smooth. Scrape
down the sides with rubber spatula. The batter should be the consistency
of heavy cream. Add water or flour to thin or thicken the batter if neces-
sary.
CURRY CHICKEN CREPES
Pour the batter through a strainer into the small pitcher or 4 cup liquid
measuring cup. If possible, refrigerate the batter, covered with plastic
wrap, for 60 minutes.
This is a great way to use leftover chicken. But if youíre going to poach
some chicken just for the crepes, add a few slices of fresh ginger to the
poaching liquid for extra flavor.
Serves four
COTTAGE CHEESE FILLING
3 cups small curd cottage cheese
3 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
8 tablespoons unsalted butter
1 small onion, finely chopped
1 rib celery, thinly sliced
1 tablespoon curry powder, or to taste
Pinch cayenne, or to taste
1/4 cup all-purpose flour
2 cups homemade or low-salt canned chicken stock
1/4 cup golden raisins
Blend together cottage cheese, sugar, lemon peel and vanilla. Use to fill
crepes.
1/2 cup heavy cream
Makes 3 cups, cannot be frozen.
Salt and freshly ground black pepper to taste
2 1/2 cups 1/2 inch pieces cooked chicken (from about 4 small breast
halves)
8 crepes, basic recipe
3 tablespoons sliced almonds, toasted
1/4 cup chopped fresh cilantro
STRAWBERRY SAUCE
3 cups fresh strawberries
1/2 cup sugar
1/4 cup water
1 tablespoon cornstarch
dash salt
12 1 teaspoon butter
In a medium saucepan, melt the butter over medium-high heat. Add the
onion and celery; cook, stirring often, until softened, about 5 min-
utes. Reduce the heat to medium and add the curry powder and
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cayenne and cook for about 1 minute. Stir in the flour and cook, whisk-
ing constantly, until the flour has lost its raw taste, about 2 minutes.
Whisk in the stock and raisins. Bring the mixture to a boil, reduce to a
simmer, and cook, whisking often, until thickened, about 5 minutes. Add
the cream, season with salt and pepper, increase the heat to high and boil
to thicken for about 3 minutes. Strain about 1 cup of the mixture through
a fine sieve to use as the sauce.
utes. (The mixture will be boiling.) Sift in the vanilla and salt. Set aside
to cool.
To assemble the crepes:
Heat the oven to 350 degrees F and butter a large baking dish. Arrange
the crepes flat on a large work surface. Using a slotted spoon, remove
the apples from the sauce and divide them among the crepes, spreading
them over the surface of each crepe. Fold each crepe to make a half
moon and then fold in half again to create a thick triangle. Arrange the
crepes in the baking dish, overlapping them.
Combine the remaining cream mixture with the cooked chicken and stir
well to blend. Taste and season with salt and pepper.
Heat the oven to 350 degrees F. Lightly butter a medium baking dish.
Arrange the crepes flat on a large work surface. Divide the chicken filling
evenly among them (about 1/3 cup each), spooning it in the center of
each crepe. Roll each crepe into a thick cylinder. Arrange the filled
crepes in a single layer in the baking dish. Pour the reserved sauce over
the center of the crepes, Bake, uncovered, until the sauce is bubbly and
the crepes are lightly browned on the edges, about 20 minutes. Sprinkle
with the toasted almonds and cilantro and serve.
Bring the remaining sauce back to a boil. Add 1/2 cup cream and whisk
until the boiling mixture has thickened and darkened again to brown.
Drizzle about 1 tablespoon sauce over each crepe (if thereís extra sauce,
reserve it to serve at the table). Bake the crepes until the filling is very
hot, about 15 minutes. Serve warm with vanilla ice cream or whipped
cream.
APPLE-FILLED CREPES WITH CARMEL SAUCE
You can make the apples a day or two ahead; use a slotted spoon to
remove them from the sauce, reserving the sauce. Cover both and refrig-
erate. Serves four.
ThankYou
for purchasing
your
5 large apples (about 2 1/2 lbs); I like Golden Delicious
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 teaspoons pure vanilla extract
Pinch salt
VillaWare®
Crepe Maker
1/2 cup heavy cream
8 crepes, use the basic recipe
Vanilla ice cream or whipped cream
Peel, core, and cut the apples into 1/2 inch pieces. Set a large, heavy
skillet over medium heat and melt the butter. Add the apples and sprinkle
the sugar and brown sugar over them. Cook, covered, over medium-high
heat, until the apples begin to soften, about 8 minutes. Uncover
14 and continue to cook, stirring, until the apples are soft, 10 to 12 min-
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