Best Recipe Guide For Crepe Maker


I have been waiting all summer to feature this product and I simply can not wait any longer! I believe crepe bars during the summer parties would be the best! I have held two events this season where crepes were the meals focus, and they turned out fabulous!

However, I really don't believe I could have left all the crepes necessary without the assistance of this CucinaPro Crepe Maker. Maybe you have used a crepe maker? I've, and I also have made crepes using a crepe pan.

Advantages of the Cucina Pro Crepe Maker

  • Crepes come out great and paper-thin each time
  • You can adjust the thickness of this crepes by holding the manufacturer into the batter slightly more
  • Crepes will be the same size each time
  • You select the size of manufacturer to buy: 12″ or 7.5″
  • Faster cooking time because the crepe just must cook on one side
  • No Placing necessary!
  • Non-stick coating helps the crepe slide off the manufacturer and on your plate when it is done cooking
  • Non-stick coating for easy cleanup
  • Heats up fast
  • Cooking time is not so long

Cons:

  • It may take a crepe or two to become accustomed to the manner this cooks, especially if you are utilized to making crepes on the stove-top.
  • Slightly difficult to consume all of the crepe batter. When the batter gets to the bottom of the dipping tray, it's hard to dip the manufacturer in it.

Basic Crepe Batter: Brought to you by CucinaPro

  • 4 large eggs
  • 1-1/2 cups milk; much more as needed
  • 1-1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 2-3 tablespoons butter, for basting the crepe maker cooking surface

Instructions:

  • Combine the milk and eggs in a bowl, then add the flour and salt and whisk until smooth.
  • Strain the batter, if necessary, to remove any lumps.
  • Allow the batter rest at room temperature for thirty minutes.
  • Melt butter and then use a pastry brush to put a coating on the cooking plate prior to cooking and trapping.
  • Proceed to cook crepes. Once they've been cooked, transfer them to a cooling system.
  • Stack crepes between sheets of parchment paper for storage.

The Best Crepe Filling: Brought to you by Provo Bakery

  • 1 eight ounce package of cream cheese, at room temperature
  • 2-3 cups powdered sugar (depending on taste)
  • 1 teaspoon vanilla extract
  • 1 small tub cool whip, at room temperature (it is better using whipped cream, if you're so inclined)

Directions:

  • Mix the cream cheese, powdered sugar and vanilla well using a hand mixer.
  • Fold the cool whip in the filling mixture until blended in.
  • Refrigerate for at least 1 hour before serving.
  • Add a dollop to the interior of the crepe, then roll the crepe.

Strategies for making and keeping crepes:

  • Serving Warm Crepes: Should you want to serve hot crepes, simply cover the pile of crepes as they're made utilizing a cover made of foil. Save Time: Crepes will keep around a month in the freezer. When you make them, stack the crepes between layers of parchment paper.
  • Whenever you've got a nice pile, place them in a freezer bag and freeze them until you're ready to use them. This works great once you have to make crepes for a huge group of individuals.
  • You may make all your crepes beforehand! Whenever you're prepared to use them let them sit at room temperature until they pull off of the parchment paper easily.