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Naturally gluten-free, buckwheat flour is very popular with intolerant people. It allows you to make tasty buckwheat pancakes in a pancake pan, according to a traditional recipe.

For about 15 pancakes.

PREPARING THE GLUTEN-FREE CREPE BATTER

In a bowl, mix the buckwheat flour and salt.

Gradually pour in the water while continuing to mix to obtain a homogeneous paste without lumps.

Let the dough stand at least 1 hour before cooking.

COOKING GLUTEN-FREE CREPE

Preheat the electric crepe maker to 210-230°C. Lightly grease the pan with vegetable oil using the greaser pad and spread a ladle of gluten-free pancake batter.

Flip the pancake when the edges start to come off, finish cooking for a few seconds on the second side.

TO MAKE THE PANCAKE BATTER

In a large bowl, mix together the flour, baking powder, sugar, salt and vanilla sugar.

Separate the whites from the yolks. In a different bowl, mix the 2 yolks together with the milk, then pour into the other bowl containing the dry ingredients. Mix until it becomes a smooth pancake batter.

Leave to rest for 15-30 mins.

In a bowl, whisk the egg whites until they form soft peaks. Then, gently fold them into the pancake batter for incredibly fluffy pancakes.

COOKING YOUR PANCAKES ON THE CREPE MAKER

Set your electric crepe maker to 200°C or your gas crepe maker to 2/3 of its maximum power. Grease the plate with a little vegetable oil. Then, add half a ladle of the batter and spread it out with the bottom of the ladle until the pancake reaches the desired size.

Cook for 1 minute on each side, flipping the pancake with a spatula when it starts to curl at the edges and bubbles appear on the surface.

TO MAKE THE FILLING

Slice the banana into rounds.

Melt the chocolate in a bain-marie or bowl suspended over a pan of water on a low heat. When smooth, add the fresh cream.

Toast the flaked almonds in a very hot frying pan.

Pile up 2 or 3 pancakes on a plate, add the banana slices on top, then pour over the melted chocolate. Sprinkle with flaked almonds and enjoy!

Tip : if you prefer, you could use chopped hazelnuts instead of almonds and sliced strawberries instead of banana.

When you need to refuel your body with an easy and tasty brunch, try this recipe for fluffy pancakes with bacon, egg and maple syrup that you can make on your crepe maker.

TO MAKE THE PANCAKE BATTER

In a large bowl, mix together the flour, baking powder, sugar, salt and vanilla sugar.

Separate the whites from the yolks. In a different bowl, mix the 2 yolks together with the milk, then pour into the other bowl containing the dry ingredients. Mix until it becomes a smooth pancake batter.

Leave to rest for 15-30 mins.

In a bowl, whisk the egg whites until they form soft peaks. Then, gently fold them into the pancake batter for incredibly fluffy pancakes.

COOKING YOUR PANCAKES ON THE CREPE MAKER

Set your electric crepe maker to 200°C. Grease the plate with a little vegetable oil. Then, add half a ladle of the batter and spread it out with the bottom of the ladle until the pancake reaches the desired size.

Cook for 1 minute on each side, flipping the pancake when the edges start to curl up and bubbles appear on the surface.

TO MAKE THE FILLING

Fry the egg in a very hot frying pan. Season with salt and pepper. Cook the bacon rashers for a few minutes in the frying pan.

Pile some pancakes up on a plate, cover with the egg and bacon, then drizzle everything with maple syrup. Enjoy whilst still hot for a delicious brunch!

Tip : Add some herbes de Provence and some finely chopped spring onions or grated cheese on top of the egg.

TO MAKE THE CREPE BATTER

Add the sugar, melted butter, coarse salt and eggs into a mixing bowl.

Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.

Next, stir in the rest of the milk.

Let the batter stand for at least 1 hour before cooking.

TO MAKE THE SALTED CARAMEL

Heat the sugar in a saucepan until it caramelises.

Take off the heat and, taking care not to splash the mixture, add the whipping cream, butter and salt. Stir until smooth. Put back on the heat for 2 minutes until it forms a smooth, creamy caramel.

TO COOK THE WHEAT CREPES ON THE CREPE MAKER

Cook the crepes on an electric crepe maker pre-heated to 210°C.

Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.

Drizzle the salted caramel over the crepe and serve.

Try this classic crepe recipe : lemon crepes.

TO MAKE THE CREPE BATTER

Add the sugar, melted butter, coarse salt and eggs into a mixing bowl.

Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.

Next, stir in the rest of the milk.

Let the batter stand for at least 1 hour before cooking.

TO COOK THE WHEAT CREPES ON THE CREPE MAKER

Cook the crepes on an electric crepe maker pre-heated to 210°C or a gas crepe maker set to 2/3 of its maximum power.

Flip the crepe over as soon as the edges start to curl up.

Add a knob of butter to the crepe, sprinkle with sugar and drizzle with the juice of half a lemon.

Chef’s tips and suggestions : for a stronger lemon flavour, you could add some lemon zest to the batter. Fancy some delicious icing? When making the crepes, replace the butter and sugar with icing sugar that you mix with lemon juice.

You’ll love this recipe for fluffy pancakes with maple syrup, banana, blackberries and redcurrants, which is easy to make on your crepe maker.

TO MAKE THE PANCAKE BATTER

In a large bowl, mix together the flour, baking powder, sugar, salt and vanilla sugar.

Separate the whites from the yolks. In a different bowl, mix the 2 yolks together with the milk, then pour into the other bowl containing the dry ingredients. Mix until it becomes a smooth pancake batter.

Leave to rest for 15-30 mins.

In a bowl, whisk the egg whites until they form soft peaks. Then, gently fold them into the pancake batter for incredibly fluffy pancakes.

COOKING YOUR PANCAKES ON THE CREPE MAKER

Set your electric crepe maker to 200°C or your gas crepe maker to 2/3 of its maximum power. Grease the plate with a little vegetable oil. Then, add half a ladle of the batter and spread it out with the bottom of the ladle until the pancake reaches the desired size.

Cook for 1 minute on each side, flipping the pancake when the edges start to curl up and bubbles appear on the surface.

TO MAKE THE FILLING

Slice the banana into rounds. Pile some pancakes up on a plate and drizzle with maple syrup. Arrange the banana slices, blackberries and redcurrants on top. Now, all that’s left to do is enjoy your breakfast!

Tip : for an even sweeter treat, you could replace the maple syrup with melted chocolate or home-made salted caramel and sprinkle the lot with grated coconut.

Make a delicious cheese naan on your electric crepe maker to serve with your dishes.

TO MAKE THE CHEESY NAAN DOUGH

In a bowl, mix together the flour, salt, olive oil, yeast and plain yoghurt. Knead the dough until soft and slightly sticky. No need to add water.

Leave the dough to rest for at least 1 hour.

COOKING NAANS ON THE ELECTRIC CREPE MAKER

Divide and shape the naan dough into 4 small balls. Flour your worktop and roll out the balls into very thin flatbreads (approx. 3-4mm thick). Put 2 Laughing Cow cheese triangles into each naan and fold in the edges. Slowly flatten the cheese inside to spread it evenly.

Preheat your electric crepe maker to 190°C. Lightly grease the plate with sunflower oil using the greaser pad and roll out the naan. Cook for approx. 5 minutes on each side. Then, simply serve and enjoy.

Tip : for a more intense flavour, why not try our recipe for parsley butter? In a saucepan, melt 2 tablespoons of lightly salted butter, 1 tablespoon of parsley and 2 crushed garlic cloves. Cook on a very low heat, then brush the mixture over the naans.

A new twist on the classic Russian blinis, which can be made in record time using a crepe maker.

TO MAKE THE BLINIS BATTER

Mix together all of the ingredients in a bowl until the batter has a smooth, even consistency. Add some poppy seeds to the batter.

Leave the batter to stand in the refrigerator for 1 hour.

TO MAKE THE FILLING

Cut some slices of cucumber and cut each slice in half. Make a home-made tzatziki or use a ready-to-use dip.

COOKING BLINIS ON THE CREPE MAKER

Preheat your crepe maker to 210°C-220°C.
Lightly grease the plate with oil using the greaser pad.

Using a dessert spoon, drop small spoonfuls of the batter onto the crepe maker. When the batter starts to bubble and the edges start to curl up, flip the blinis over and cook for another 30 seconds to 1 minute, depending on the size of the blinis.

Chef’s tips and suggestions :
The ingredients are measured using a yoghurt pot. You can top the blinis with tzatziki and cucumber. For a sweeter version, add a raw beetroot baton on top.

To make the crepe batter

Make the buckwheat batter by mixing together 500 g of buckwheat flour, 1 L of water and 15 g of coarse salt in a bowl. Whisk the pancake batter well to incorporate air into the mixture and create bubbles.

Let the batter stand for a few hours before cooking.

To make the filling

Wash and thinly slice the mushrooms. Fry them in a little fat until brown.

Grate the Comté cheese.

Cooking the crepes

Cook the buckwheat crepes on an electric crepe maker or a gas crepe maker preheated to 210°C-230°C. Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.

On the lighter side, add an egg and cheese to the buckwheat crepe. Fold, then butter the folds and arrange some thinly sliced mushrooms and sprouted seeds around the egg just before serving.

Tip : add some finely chopped parsley to some melted butter and brush over the folds of the crepe.

Do you prefer vegetable milk ? This basic recipe can be declined as is with the milk of your choice (to maintain the amount of fat in the dough, you can slightly increase the amount of melted butter).

To prepare

Add the sugar, melted butter, coarse salt and eggs into a mixing bowl.

Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.

Next, stir in the rest of the milk.

Let the dough stand at least 1 hour before cooking.

Cook the pancakes on a crêpe maker preheated to 210 °C.

Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.

Chef’s tips and suggestions :

Adding the ingredients in the right order is key ! Try adding 2 sachets of vanilla sugar to delicately flavour the dough. The hotter the plate : the softer your pancake.