Hatco Krampouz KCME.1RND515 16" Round Electric Cast Iron Crepe Maker - 120V

Today we're going to show you how to season cooking pans. Pan seasoning is essential to any food service operation, as it keeps your pans from rusting and your food from sticking to the pans. Seasoning cooking pans saves you time and money. We'll show you how to season five different types of cooking pans in this video. A cast iron skillet, a carbon steel fry pan, a carbon steel wok, a tin-plated pan, and a hard coat aluminum pan.

Recipe for 30 sweet or dessert crepes. 2 1/2 cups of flour, 1 cup, or just under, of sugar, 3 eggs, a pinch of salt, 1/4 cup of butter, 4 1/4 cups of milk, and flavoring, vanilla or rum. In a bowl, mix the sugar, eggs, melted butter, some water, and the flavoring. Add the flour and milk in small portions, alternating until the mixture is smooth. Recipe for 30 galette or buckwheat crepes. 2 1/2 cups of buckwheat flour, 2 tablespoons of white flour, 1 tablespoon of salt, 1 egg, 1 tablespoon of oil, 4 1/4 cups of water, 1 1/4 cup of milk. In a bowl, mix the buckwheat, white flour, salt, egg, and oil. Add the water progressively and finish with the milk. Mix energetically until bubbles appear on the surface. Preparing the griddle in such a way is an important step because it ensures the crepes will not stick to the cooking griddle. Set the temperature at 270 degrees Celsius. When the surface is hot, about 10 minutes, add a spoon of oil and wipe over the iron griddle. Let it heat for 5 to 10 minutes. Repeat this 8 times. A helpful hint, if the griddle plate sticks, mix egg yoke and a spoon of oil in a dish and wipe this onto the griddle at cooking temperature or 200 degrees Celsius with a paper towel. Then, wipe again with paper or cloth only. Spreading with the patented spreader, position the spreader on the griddle with your right hand. Pour a ladle of batter onto the griddle with your left hand. Rotate the spreader until the batter is all spread. If needed, excess batter can be spread with a wooden spreader. Spreading with the traditional wood spreader. Pour the batter to the left of the griddle and turn the spreader with short movements to form a comma-type design, all the time keeping the spreader within the surface of the griddle. Spreading with the wooden and metal tube-like spreaders. Pour the batter onto the center of the griddle, giving a circular, pivoting movement to the spreader. Ham, egg, and cheese galette, called galette complete. Cook the galette or buckwheat crepe on both sides. Break an egg and spread the white with a spatula, keeping the yoke in the center. Sprinkle with small pieces of ham and grated cheese. Fold 5 edges into the center so that it makes a hexagon shape. Tomato and sausage galette. Prepare tomatoes using herbs, garlic, and onions for example. Fold 3 quarters of the cooked gallete into the center so that it forms a triangle and fill the center with the tomato mixture and pieces of sausage that have been precooked on the griddle. Mushroom and cream galette. Prepare mushrooms and cream, keeping the mixture warm. Fold 4 corners of the cooked galette into the center so that it makes a square shape and pour the warm cream and mushrooms into the center. Sausage galette. Cook a sausage and keep it warm. Turn the cooked galette around the sausage. The special warming griddle is used to keep the crepes warm while waiting to be served. Jam crepes. Fold 3 corners into the center of the cooked crepe so that it forms a triangle. Add jam as to your taste. Banana and chocolate crepe. Fold 4 corners of the cooked crepe to the center and add slices of and hot chocolate sauce. Caramel apple crepe. Cook slices of apple in sugar and butter and add to a cooked crepe. Fold it in the square fashion.

Season your crepe maker with this step-by-step guide! First, connect your crepe maker and select 270 degrees Celsius or 500 degrees Fahrenheit. Then, pour a tablespoon of oil on the grill and spread it evenly with a cleaning pad. Burn the oil for five to ten minutes until the griddle turns dark brown. After, spread the oil eight more times, reducing the amount of oil each time. To maintain your crepe maker, switch off the crepe maker and let it cool down. You can then scrape the griddle surface using an abrasive stone. Make sure to follow the groove stone patterns when scraping the surface. Once you are finished, wipe off any dirt a towel or rag. You can then clean the griddle with a kitchen sponge and finish with a cleaning pad.

Learn how to spread crepe batter with this step-by-step guide! For flat spreading, begin by placing one portion of batter to the left of the griddle. As you're spreading, remember to keep the spreader within the griddle limits and spread it smoothly. Use a comma shape finish movement and then flip the crepe with a stainless steel or wooden spatula. Insert the spatula under the crepe and turn the spatula counter clockwise. Raise the spatula when you're finished. For round spreading, place a portion of the batter at the center of the griddle and apply the batter clockwise, making sure to swivel the spreader. To use the patented stainless steel spreader, place the spreader on the griddle with your right hand. Keeping your hand on the handle, fill the spreader with a portion of batter and turn the spreader clockwise until all of the batter is discharged. The first round has to be completed within two or three seconds to ensure optimal results. To finish, spread the remaining batter with the spreader!