Maxim CM5C Manuel utilisateur

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

2

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 sur-

face 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.

SAVE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the

risk of personal injury resulting from becoming entangled in or trip-

ping 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

3

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 countertop 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 cen-

turies 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

4

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.

1.

2.

3.

4.

5.

6.

7.

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

5

Using Your 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

6

Hints:

• Stack crepes as they are made. Keep crepes moist as they are

made by covering 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, particularly 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.

7

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 cake (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.

8

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.

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 waxed paper,

insert into a large plastic food storage bag, seal and fasten open-

ing, pressing out as much air as possible.To use, allow crepes to

warm up to room temperature. They will “peel” apart 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.

9

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

1

⁄

2

cup milk

1

⁄

2

cup water

1

⁄

4

tsp 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 bat-

ter is important. (It should be about the consistency of thick heavy

cream). Spoon flour into measuring cup and level off with straight

edge of knife or spatula.

10

Variations

Richer, More Egg-y Crepes

1 cup all-purpose flour, presifted

3 eggs

3

⁄

4

cup milk

3

⁄

4

cup water

1

⁄

4

tsp salt

2 TBL butter or margarine, melted

Cornmeal Crepes

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

1

⁄

2

cup yellow cornmeal

1

⁄

2

cup boiling water

3 eggs

1

⁄

2

tsp salt

1

⁄

2

cup all-purpose flour

2 TBL butter or margarine, melted

3

⁄

4

cup 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

2

⁄

3

cup buckwheat flour plus

1

⁄

2

teaspoon 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.

11

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

1

⁄

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. Serve hot.

Note:For smaller appetizers, cut into 1-

1

⁄

2

to 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

1

⁄

4

” oil in skillet over medium heat, until

hot but not smoking. Fry crepe envelopes a few at a time, seam

side down, then turn. Watch carefully as they will brown and crisp

quickly. Drain on paper towel and serve hot.

Note: A fun do-it-yourself hors d’oeuvres.

12

Swiss-Salami

Crepes

Sliced Swiss cheese

Sliced salami (or boiled ham)

Cut cheese and salami into thin

1

⁄

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

1

⁄

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-

1

⁄

4

oz.)

3

⁄

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 keep warm in oven.Serve topped with Taco Sauce.

Blinis

1 batch buckwheat crepes, warm (about 16)

1 4 oz. jar red caviar

1

⁄

2

pint 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.

13

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 envelope. Place seam side down on plate.Heat

1

⁄

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

1

⁄

2

tsp 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.

14

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

1

⁄

2

tsp salt

1

⁄

4

tsp pepper

2 tsp curry powder

1 cup chicken broth

3 cups diced cooked chicken

1

⁄

2

cup 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)

1

⁄

4

cup butter or margarine

1

⁄

2

cup minced onions

1 lb. ground beef (or 2 cups finely chopped cooked roast beef)

2 TBL all-purpose flour

2 tsp salt

1

⁄

4

tsp pepper

1

⁄

4

tsp paprika

1 10-

1

⁄

2

oz. 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, stirring, 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. Serve with garnishes.

15

Fresh Mushroom Crepes

1 batch crepes (about 16)

1 lb. fresh mushrooms

1

⁄

4

cup butter

1

⁄

2

tsp salt

1

⁄

4

tsp pepper

1

⁄

2

tsp 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 several 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.

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

1

⁄

4

cup 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.

16

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

1

⁄

2

tsp salt

1

⁄

8

tsp nutmeg

1

⁄

8

tsp 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. Brush 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-

1

⁄

2

cups (15 oz.) ricotta cheese

1

⁄

2

lb. mozzarella cheese, diced in

1

⁄

2

inch cubes

1

⁄

2

tsp salt

1

⁄

8

tsp pepper

2 eggs

1

⁄

4

cup 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. Serve two or

three crepes per portion.

17

Seafood Crepes with Shrimp Sauce

8-10 crepes

2 TBL butter or margarine

1

⁄

2

cup thinly sliced green onions or scallions

3

⁄

4

cup thinly sliced celery

1 cup flaked Dungeness or king crabmeat (about 6 oz.)

1 cup cooked tiny shrimp (about 6 oz.)

1

⁄

2

cup mayonnaise

2 TBL diced pimento

1 tsp curry powder

1 tsp lemon juice

Sauce:

1 10 oz. can condensed cream of shrimp soup

1 tsp lemon juice

1

⁄

2

can 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.

18

Mexican Enchiladas

12 corn meal crepes

1 lb. ground beef

1

⁄

2

cup 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

3

⁄

4

cup 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

3

⁄

4

cup cheese.Taste

for seasoning. Add extra chili powder if desired.

19

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 turkey, 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 ricotta cheese

8-12 oz. mozzarella cheese, thinly sliced

1

⁄

2

cup grated parmesan cheese

Preheat oven to 350°F. In large skillet, brown beef (if used) until

crumbly.Pour off excess 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

1

⁄

2

of

ricotta,

1

⁄

3

of cheese slices,

1

⁄

3

of 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.

20

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

1

⁄

2

cup dark brown sugar

1

⁄

2

tsp cinnamon

1

⁄

4

tsp nutmeg

1

⁄

3

cup 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. Serve hot.

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Maxim CM5C Manuel utilisateur

Maxim CM5C Manuel utilisateur

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