How Can You Clean And Maintain Your Crepe Maker So That You Can Use It For Long
There are several advantages to using a crepe maker. The first and most obvious is that you don’t need special equipment or tools. Simply fill the crepe maker with batter, plug it in, and wait for it to heat up. Once it reaches the desired temperature, you can use the dials to choose your desired thickness, crank the top handle, and watch as your crepes are made right before your eyes. Crepe makers are also very versatile. They can be used to make pancakes, waffles, and even pizza!
There are a few types of crepe makers to choose from electric, non-stick models, and cast iron models. Electric models are ideal for people who want to make crepes on the go or who don’t want to deal with cleaning up afterward. Non-stick models require minimal effort; you need a bit of oil to keep them from sticking. And cast iron models are best for people who like the traditional look and feel of pancakes or waffles — you can also use them to make quiche and chicken nuggets!
Cleaning
Cleaning Non-Stick Crepe Maker Plate
This is the easiest of all. As the plates are already enameled with Teflon, or anodized aluminum or silica, you do not need much effort to clean the surface.
Use a soft sponge to rub gently and see the residue coming off the plate. You should be cautious about using an abrasive sponge and chemical cleaning product – they tamper with the coating.
Cleaning Non-Enameled Cast Iron Plate
Non-enameled or machine-made cast iron crepe maker plates need seasoning before the first use and after every last cleaning. We will get into those details in the next section. However, before going there, remember to wipe the plate with a cleaning pad after every use. And at the end of the cooking, use an abrasive stone to clean the plate. Gently rub the stone in concentric circles, then use a soft cloth to wipe away the stone shavings. The cloth cleans the plate of food residue while it gathers the shavings.
Cleaning the Body
You must use only kitchen rolls to clean the frame or the body of your crepe maker. Its soft-abrasive texture helps clean any food residue, batter, or oil. If batter or oil drops splatter over to the power chord, you should clean them immediately with a kitchen roll. It becomes difficult to clean once they dry up.
When it comes to cleaning food residue and oil from the control knob, rest assured, you need to learn the trick. Pull the knob out – keep in mind – you should only pull out as much as you are allowed to. Once you see the ridge between the knob and the crepe maker body, take a brush to clean the space. Be cautious to not exert extra force; it may dismantle the knob.
Seasoning
It is the most important function in the cleaning process of non-enameled griddles. A non-enameled or machine-made cast iron plate or griddle tends to hold back the batter. Therefore, you should season the plate and make it greasy. Note, seasoning a crepe maker plate takes anything between an hour to an hour and a half.
To season the plate before cooking, follow the process. The steps are serialized as they need to be followed in that order:
- Check your cleaning pad, if it has only a metal plate then take 3 cleaning wipes and fix them on top of the pad
- Turn on the crepe maker and set the temperature to around 250 degree-centigrade
- Pour a teaspoon of oil on the griddle and spread it evenly on the entire surface in a circular motion, using the cleaning pad
- Let it smoke
- Wait for 5 to 10 minutes till there is no more smoke
- Repeat the process from “pouring oil” 8 more times
- For the first 4 times, use 1 teaspoon of oil
- From 5th time onwards use a half teaspoon of oil
- To finish the process, use only the cleaning pad and wipe the entire plate in a circular motion
- Turn off the crepe maker
When serving, make sure to use 1 or 2 plates. In general, you should use a large plate that can hold the entire crepe. Place the crepe on your plate, cover it with the remaining batter, and serve it up. If you want to make more than one, simply layer the batter in between two of your plates, then flip it onto another plate when you’re ready to eat!
This is the most basic of all crepe recipes, but it is also one of the most versatile. You can use this recipe to make anything from savory crepes (like eggs, bacon, and cheese) to sweet crepes (like lemon and raspberry) and everything in between!
There are a few things to keep in mind when making crepes. First, you need to choose your batter. While you can use any kind of flour, you want to use a light, liquid batter that will mix well with the other ingredients and will spread out on the pan evenly. Next, you need to choose the pan. You can use a regular skillet for these crepes, but you can also use a Morning Star crepe maker, which will make the crepes crispier and golden brown.
Finally, you need to cook your crepes. You can do this one at a time or you can cook several at once in a large skillet. The key to success with this recipe is patience. Once you get the hang of it, you’ll be making crepes
