Elite Gourmet ECP-126 Electric Crepe Maker Instruction Manual

Elite Gourmet ECP-126 Electric Crepe Maker

Questions? Elite’s customer service team is ready to help. For more Elite products, visit us at shopelitegourmet.com.

IMPORTANT SAFEGUARDS

The Elite Brand takes consumer safety very seriously. Products are designed and manufactured with our valued consumers’ safety in mind. Additionally, we ask that you exercise a level of caution when using any electrical appliance by following all instructions and important safeguards.

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

WARNING: When using electrical appliances, basic safety precautions should always be followed as below:

1. Do not touch hot surfaces. Use handles or knobs.
2. To protect against electrical shock, do not place any part of the toaster in water or other liquid.
3. If the power cord is damaged, the manufacturer (or a similarly qualified person) must replace it in order to avoid a hazard.
4. Close supervision is necessary when any appliance is being used by or near children.
5. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.
6. Unplug from outlet when not in use and before cleaning. Allow appliance to cool completely before putting on or taking off parts.
7. Do not operate any appliance with a damaged power cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to the manufacturer of its service agent for examination, repair or electrical or mechanical adjustment.
8. Avoid contact with moving parts.
9. Do not let the power cord hang over the edge of a table or counter or touch any hot surface.
10. Do not use outdoors.
11. Do not use the appliance for other than intended use.
12. Do not place on or near a hot gas or electric burner, or in a heated oven.
13. To disconnect, remove the plug from the wall outlet.
14. Do not clean the appliance with metal scouring pads. Pieces can break off from the pad and touch electrical parts, creating a risk of electrical shock.
15. Some countertop and table surfaces, such as Corian®, wood, stone and /or laminates, are not designed to withstand prolonged heat generated by certain appliances. It is strongly recommended by countertop manufacturers and Maxi-Matic that a hot pad or trivet be placed under your Elite buffet server to prevent possible damage to the countertop surface.

SAVE THESE INSTRUCTIONS. THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

SHORT CORD PURPOSE

• Note: A short power cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a long cord.
• Longer power-supply cords or extension cords may be used if care is exercised in their use. If an extension cord is used: (1) the marked electrical rating of the exten-sion cord should be at least as great as the electrical rating of the product; (2) the extension cord should be arranged so that it will not drape over the counter top or tabletop where it can unintentionally be pulled on or tripped over by children or pets.

POLARIZED PLUG

If this appliance is equipped with a polarized plug (one blade is wider than the other), please follow the below instructions:

• To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug.
• If the plug still does not fit, contact a qualified electrician. Never use the plug with an extension cord unless the plug can be fully inserted into the extension cord. Do not alter the plug of the product or any extension cord being used with this product. Do not attempt to defeat the safety purpose of the polarized plug.

PARTS IDENTIFICATION

BEFORE FIRST USE

1. Remove the unit from box and properly dispose of packing materials.
2. Wipe the unit with a damp cloth and let dry well.
3. Place the unit on a level surface, never against a wall or in a corner or against curtains. It should be free-standing and kept away from any flammable material.
4. Slightly grease the baking plate with a little cooking oil.
5. Insert the plug into a wall outlet. You’ll notice that the red and green light will go on. Turn the temperature control knob to DARK and the green ready light goes off. Indicat-ing the unit is heating up.
6. Pre-heat the unit until the green indicator light comes on and then unplug from outlet and let it cool.
7. The first time the unit is used, a slight odor may develop. This is entirely harmless. Please make sure that there is adequate ventilation.

CAUTION:

• The cooking surface can become extremely hot while the appliance is in use. Make sure that no one touches the hot parts of the unit during use and the cooling down period. Allow the unit to cool down before cleaning, transporting or storing.
• Never cut the crepes on the baking plate! Use only heatproof plastic or wooden utensils so as not to scratch the non-stick coating on the baking plate.

HOW TO USE

1. Set up the crepe maker as above and once it reaches cooking temperature (green light comes on) pour some crepe batter onto the baking plate, spreading it with a circular movement using a batter spreader (not included).
2. When you pour the batter onto the hot baking plate, you might hear some slight crackling noises caused by differences in temperature and voltage. This does not damage the appliance.
3. The green light will go on and off repeatedly during use. This indicates when the unit is heating up in order to maintain the required temperature.
4. Allow the crepe to cook until the surface is no longer liquid and the crepe can be moved slightly.
5. Insert the spatula under a third of the crepe, lift the crepe and turn it over.
6. Leave the crepe to cook briefly until done. Lift it slightly with the spatula to check. The crepe should be visibly cooked through but not yet brown. Cooked this way, it can be easily folded or rolled.
7. Remove the crepe from baking plate.
8. If you wish to cook another crepe and the last crepe was too dark, turn the temperature down slightly.
9. When finished, remove the plug from the wall outlet and let the appliance cool.
10. Spread or fill the crepe according to taste and fold it or roll it.

Way to fold a crepe

CAUTION: Never cut the crepes on the baking plate! Use only heatproof plastic or wooden utensils so as not to scratch the non-stick coating on the baking plate.

CLEANING & MAINTENANCE

1. Reways the free the a to collect.

2. Always allow the crepe maker to cool down completely before handling and cleaning.

3. Use a damp cloth to clean the surface and edges.
   CAUTION: DO NOT IMMERSE THE CREPE MAKER IN WATER OR ANY OTHER LIQUID!

4. Be sure all parts are clean and dry before storing. Store the appliance in its box or in a clean, dry place. Never store it while it is hot or wet. Never wrap cord tightly around the appliance; keep it loosely coiled.

RECIPES

RECIPES – Crepes

BASIC CREPE BATTER

• 2 large eggs
• 1 ¼ cups whole milk
• 1 cup unbleached all-purpose flour
• ¼ tsp salt
• melted butter; for brushing the pan

1. Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
2. Strain the batter, to remove any lumps, into a quart size measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
3. Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring and cooking. Pour batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5 minutes on each side.
4. Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.

WHOLE WHEAT CREPES yields about 8 (12-inch crepes)

• 1 cup whole wheat flour
• ¼ tsp salt
• 1 cup almond milk
• ½ cup water
• 2 large eggs
• melted butter, for brushing the pan

1. Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
2. Strain the batter, to remove any lumps, into a quart size measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
3. Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring and cooking. Pour batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5 minutes on each side.
4. Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.

DARK CHOCOLATE CREPES yields about 8 (12-inch crepes)

• ¾ cup milk
• 2 eggs
• ¾ cup unbleached all-purpose flour
• 2 tbsp unsweetened Dutch process cocoa powder
• ½ tsp vanilla
• ¼ tsp salt
• melted butter, for brushing the pan 2 tbsp granulated sugar

1. Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
2. Strain the batter, to remove any lumps, into a quart size measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
3. Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring. Pour batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5 minutes on each side.
4. Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.

RED VELVET CREPES yields about 8 (12-inch crepes)

• 2 eggs
• 1 cup milk
• ½ cup water
• pinch of salt
• 1 tsp sugar
• dash of vanilla extract
• 1 cup all-purpose flour
• 1 ½ tbsp cocoa powder
• red food color
• melted butter, for brushing the pan

1. Combine all wet ingredients first, then add the flour, salt and other dry ingredients. Whisk until smooth. (TIP: Combine ingredients in a blender.)
2. Strain the batter, to remove any lumps, into a quart size measuring cup with a spout and let the batter rest at room temperature for 30 minutes.
3. Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring. Pour batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5 minutes on each side.
4. Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.

BASIC SAVORY CREPES yields about 8 (12-inch crepes)

• 3 large eggs
• 1 cup all-purpose flour
• 2/3 cup milk
• 2/3 cup water
• 3 tbsp melted butter
• 1 tbsp chopped fresh parsley
• ¼ tsp dry basil
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 1/8 tsp pepper
• zest of one lemon

1. Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
2. Whisk the ingredients until well blended, then add lemon zest and mix until combined.
3. Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a pastry brush to put a coating to the cooking plate before pouring. Pour batter onto crepe maker and spread around the surface evenly. Cook for 3-5 minutes on each side.
4. Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool, stack the crepes between sheets of waxed paper.
5. Serve with desired savory filling or topping such as cheese, ham, mushrooms or spinach.

RECIPES- Sweet Fillings & Toppings

BLUEBERRY BLINTZES

• 1 batch crepes (about 10)
• 1 ½ cups ricotta cheese
• 4 oz cream cheese
• 3 tbsp confectioner’s sugar
• 1 lemon, zested or finely grated
• 1 egg

1. Combine ricotta, cream cheese, confectioners’ sugar, lemon zest and egg. Blend until smooth then chill filling to firm it up so that it doesn’t spill out of the crepes.
2. Spoon about ¼ cup of the cheese filling along the lower third of the crepe.
3. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in towards the center. Roll the crepe away from you a couple of times finishing with the seam side down. Put on a plate seam side down until all your blintzes are done.
4. Then in a skillet over medium heat, brush with melted butter and pan-fry the blintzes a few at a time until they brown and crisp quickly. Drain on paper towel and serve hot.

BLUEBERRY SAUCE

• 2 tbsp butter
• 2 pints blueberries, cleaned
• ¾ cups sugar
• 1 tsp sugar
• 1 tsp cornstarch
• juice of 1 lemon

1. Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small pot over medium-high heat.
2. Bring up to a low boil and stir gently until the berries break down and release their juice. The consistency should remain a bit chunky. As it cools down slightly, it will thicken up.

BASIC SWEET CREAM CHEESE FILLING

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• ½ tsp vanilla extract
• ½ tsp almond extract

1. Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy.
2. Fold, roll or wrap filling into premade crepes.
3. Top with desired sauces such as berries, chocolate or other sweet toppings.

SWEET MIXED BERRY SAUCE FILLING

• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen sliced strawberries
• ½ cup sugar
• ½ cup water
• ¼ tsp ground cinnamon

1. Place all sauce ingredients in a medium saucepan.
2. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened.
3. Remove from heat and set aside to cool before serving.

RECIPES- Sweet Fillings & Toppings

APPLE PIE FILLING OR TOPPING

• 3 large apples, cored and peeled
• 3 tbsp brown sugar
• 1 tsp cinnamon
• 3 tbsp confectioner’s sugar
• 1 lemon, zested or finely grated
• 1 egg

1. Chop apples into small cubes, place cubed apple slices in a medium bowl, add brown sugar and cinnamon, and toss everything together to coat chopped apples with brown sugar and cinnamon. Let the juices do their work for about 20 minutes.
2. Right before serving, heat chopped apples on medium heat in a skillet, and warm the premade crepes in a microwave for about 20 seconds. To serve, add chopped apples on top of the open crepe. Fold, roll or wrap the crepes.
3. Sprinkle with powdered sugar right before serving, if desired.

BANANA FOSTERS FILLING OR TOPPING

• 4 tbsp butter
• 1 cup brown sugar
• ½ tsp cinnamon
• ¼ cup banana liqueur
• 4 bananas, sliced into
• 1/4-inch rounds
• ¼ cup dark rum (if desired)

1. In a pan or skillet, combine butter, sugar, and cinnamon. Cook over low heat, stirring occasionally, until sugar dissolves.
2. Stir in liqueur and add banana slices; continue to cook until bananas soften.
3. Slowly add rum and cook until heated through.
4. Using a lighter, stand back and carefully light the rum. Shake the pan until the flames subside. Remove from heat.
5. Let cool for a minute and serve with premade crepes.
6. Serve with whipped cream or vanilla ice cream.

PEACHES & CREAM FILLING OR TOPPING

• ¼ cup butter
• 1 cup brown sugar
• 6 cups peeled, sliced peaches
• ½ tsp almond extract

1. Melt the butter in a large skillet. Add the sugar and stir to combine, then add in the peaches.
2. Cook until the peaches start to get soft and give up some of their juices and a syrupy sauce is created, a few minutes. Turn the heat off and stir in the almond extract.
3. Best served over premade crepes wrapped with cream cheese filling.

RECIPES- Savory Fillings & Toppings

CHICKEN, MUSHROOM & SWISS FILLING (Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

• 1 cup sliced mushrooms
• 1 tbsp olive oil
• 1-2 cup cooked shredded chicken
• ½ tbsp freshly chopped thyme
• 6 slices of swiss cheese, sliced into strips salt & pepper

1. In a pan, sauté the mushrooms with olive oil. Sprinkle with salt and pepper. Cook for 5 minutes until softened, browned Strain any liquids the mushrooms may have produced.
2. Add shredded chicken and thyme to the mushroom and heat for 3-minutes.
3. Set your Crepe Maker to low-medium setting. Working with one premade crepe at time lay it flat on the crepe maker.
4. Lay a few slices of swiss cheese on one quarter (basically make a triangle) of the crepe. Layer on the chicken and mushroom filling and then top with more slices of cheese.
5. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes, then flip and cook another 2-3 minutes or until the cheese is melted.

SPINACH ARTICHOKE & BRIE FILLING

• 2 tbsp olive oil
• 2 cloves garlic minced
• ¼ tsp salt
• ½ tsp pepper
• 1 oz bag fresh spinach
• 1 oz jar marinated artichoke hearts drained and chopped
• ¼ cup parmesan cheese freshly grated
• 1 oz brie wheel sliced into slices
• ½ tsp crushed red pepper optional

1. Heat a skillet over medium heat and add in 1 tbsp. of olive oil and garlic.
2. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes.
3. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted.
4. Reduce heat to low and stir in parmesan cheese. Turn off heat and remove from skillet.
5. Set your Crepe Maker to low-medium setting. Working with one premade crepe at time lay it flat on the crepe maker.
6. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie.
7. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes, then flip and cook another 2-3 minutes or until brie is melted.
8. Repeat with remaining crepes until the brie and filling are gone.

FRESH MUSHROOM FILLING

(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

• 1 lb fresh mushrooms
• ¼ cup butter
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp seasoned salt
• 2 cubes beef bouillon
• 4 tbsp dry white wine
• 1 cup sour cream
• 2 tbsp minced chives

1. Slice mushrooms and sauté in melted butter in a skillet for about 4 minutes. Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat several minutes.
2. Stir in sour cream and chives. Heat, but do not boil.
3. Spoon about 4 tablespoons of mushrooms and sauce onto center of crepes, browned side out and fold over.

RECIPES- Savory Fillings & Toppings

SHRIMP, MUSHROOM, ASPARAGUS WITH A TARRAGON CREAM SAUCE (Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

13 – 15 shrimp; peeled and deveined 1 bunch of green asparagus ½ lb assorted mushrooms; finely sliced 2 cloves garlic; finely chopped salt and pepper to taste

• 2 oz olive oil
• 1 lemon juiced
• pinch of nutmeg
• 1 oz white wine
• 2 oz butter

Tarragon Cream Sauce

• 2 garlic cloves minced
• ½ cup white wine
• ¾ cup 35% cream
• ½ oz olive oil
• salt and pepper
• 3 tsp fresh tarragon

1. Cut asparagus into small spears; blanch for 2 min in boiling salted water.
2. Add 1 oz of olive oil to hot pan, add mushrooms, sauté for 1 min, add garlic and nutmeg, butter and white wine, sauté for another 2 min, add salt and pepper.
3. Put juice of a lemon on shrimp, add salt and pepper, sauté in hot pan till shrimp is cooked through. Add asparagus and mushrooms to shrimp, let the mixture cool. Roll crepes with shrimp mixture and place each roll into an oven-safe baking dish. Bake all the rolled crepes at 350°F for 5-8  minutes. Top with Tarragon Cream Sauce right before serving.
4. CREAM SAUCE DIRECTIONS: Sauté Garlic in Olive Oil till translucent, add white wine and reduce by ½, add cream and Reduce by 1/3, add fresh Tarragon, and salt and pepper to taste.

MONTE CRISTO FILLING

(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

• 12 slices deli-sliced ham (about 8 oz)
• 12 slices deli-sliced turkey (about 8 oz)
• 12 slices swiss or Muenster cheese (about 4 oz)
• ¼ cup raspberry jam powdered sugar

1. Set your Crepe Maker to a low-medium setting. Working with one premade crepe at a time lay it flat on the crepe maker.
2. Assemble the crepes by placing 1 slice of cheese, 1 slice of ham, and 1 slice of turkey on each premade crepe.
3. Roll the crepe and heat for about 2-3 minutes until the cheese is melted through.
4. Serve the filled crepes sprinkled with powdered sugar and drizzle with raspberry jam.

TURKEY PESTO FILLING

(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

• 1 lb sliced turkey
• 1 lb shredded mozzarella cheese
• 2 Roma tomatoes, diced
• 2/3 cup pesto

1. Set your Crepe Maker to a low-medium setting. Working with one premade crepe at the time lay it flat on the crepe maker.
2. Assemble the crepes by spreading a thin layer of pesto sauce over the crepe. Place 1 slice of cheese, 1 slice of turkey, and chopped tomato over the pesto sauce on each premade crepe.
3. Roll or fold the crepe and heat for about 2-3 minutes until the cheese is melted through.

RECIPES- Savory Fillings and toppings

SPRING VEGETABLE FILLING

(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)

• 1/3 cup reduced-fat sour cream
• ½ cup chopped fresh chives, divided, plus more for garnish
• 3 tbsp low-fat milk
• 2 tsp lemon juice
• ¾ tsp salt, divided
• 1 tbsp extra-virgin olive oil
• 2 cups chopped zucchini
• 1¼ cups chopped green beans
• 1 cup fresh corn kernels
• 1 cup part-skim ricotta cheese
• ½ cup shredded Monterey Jack cheese
• ¼ tsp freshly ground pepper

1. Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
3. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ cup chives, the remaining ½ teaspoon salt and pepper.
4. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
5. Set your Crepe Maker to a low-medium setting. Working with one premade crepe at time lay it flat on the crepe maker.
6. Assemble the crepes by placing vegetable mixture onto each premade crepe.
7. Roll or fold the crepe and heat for about 2-3 minutes.
8. Repeat with the remaining crepes and filling.
9. Serve each crepe with 2 tablespoons of the reserved sauce and more chives, if desired.

CREPE SERVING TIPS

KEEPING CREPES WARM

If you want to serve crepes, warm without baking, broiling or frying them, cover the stack of crepes as they are made using a cover made of foil.

FREEZE OR REFRIGERATE YOUR CREPES

Crepes will keep up to a month in the freezer, a week in the refrigerator. Stack a batch on a sheet or foil or waxed paper, then insert it into a large plastic food storage bag and twist and fasten the opening, pressing out as much air as possible. To use the crepes, allow the crepes to warm up to room temperature. They will peel apart with a gentle pull. If you are in a hurry, the stack can be warmed by covering them with foil in a flat pan in a low oven.

Starting with a pile of flat crepes, you can use them in a number of ways, depending on whether you want a simple crepe 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:

• Fold 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.
• Rolled: when filled with a few spoonfuls of an entrée or dessert mixture and quickly baked or broiled, or filled with cold mousse, ice cream or whipped cream.
• Stacked: to make a cake (gateau) or in a casserole dish, with appropriate fillings and toppings, served hot or cold.

CREATE YOUR OWN FILLINGS

Crepes welcome many kinds of fillings. Make up your own filling or try some of these suggestions:

• Try them hot off the griddle brushed with unsalted butter and jam.
• Fill with hunks of cooked crab meat and ripe avocado.
• Line with a shaved piece of ham and sprinkle with grated cheese. Fold in half and heat until the cheese melts.
• Spread with cream cheese mixed with dill & chives. Layer some thinly sliced smoked salmon. Roll and cut into slices.

WARRANTY

LIMITED WARRANTY* ONE (1) YEAR WARRANTY IS ONLY VALID WITH A DATED PROOF OF PURCHASE

PLEASE DO NOT RETURN TO STORE OF PURCHASE. If you have any problems with this unit, contact Customer Service for support.

1. Your small kitchen appliance is warranted to the original purchaser to be free from any manufacturing defects under normal use and conditions for one (1) year, cord excluded. This Warranty applies only to the original purchaser of this product.
2. Retail stores/merchants selling this product do not have the right to alter, modify, or in any way revise the terms and conditions of the warranty.
3. If you use your appliance for household use and according to instructions, it should give you years of satisfactory service.
4. At its sole discretion, Maxi-Matic USA will either repair or replace the product found to be defective during the warranty period.
5. The repaired or replacement product will be in warranty for the remaining balance of the one-year warranty period and an additional one-month period.
6. Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
7. This limited warranty covers appliances purchased and used within the 50 U.S. states plus the District of Columbia and does NOT cover normal wear of parts or:
   • Damages caused by unreasonable use, neglect, normal wear and tear, commercial use, improper assembly or installation of product.
   • Damages caused in shipping.
   • Damages caused by replacement or resetting of house fuses or circuit breakers.
   • Defects other than manufacturing defects.
   • Breakage is caused by misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage.
   • Lost or missing parts of the product. Parts will need to be purchased separately.
   • Damages of parts that are not electrical; i.e. cracked or broken plastic/glass, scratched/dented inner pots.
   • Damage from service or repair by unauthorized personnel.
   • Extended warranties are purchased via a separate company or reseller.
   • Acts of nature such as fire, floods, hurricanes, tornadoes, etc.
8. This warranty does not apply to re-manufactured merchandise.

Maxi-Matic, USA shall not be liable for any incidental or consequential damages caused by the breach of any express or implied warranty. Apart from the extent prohibited by applicable law, any implied warranty of merchantability or fitness for a particular purpose is limited in time to the duration of the warranty.

Year Limited Warranty valid only in the 50 U.S. states plus the District of Columbia, excluding Puerto Rico and the Virgin Islands. This warranty is effective only if the product is purchased and operated in the USA; product usage which is in violation of the written instructions provided with the unit will void this warranty. For an international warranty, please contact the local distributor. This warranty gives you special legal rights and you may also have other rights to which you are entitled which may vary by state, province, and/or jurisdiction. Any instruction or policy included in this manual may be subject to change at any time.

MAXI-MATIC, USA 18401 E. Arenth Ave. City of Industry, CA 91748

Visit: shopelitegourmet.com for Live Chat Support and Contact Us Form

RETURN INSTRUCTIONS

RETURNS:

• Any return of defective merchandise to the manufacturer must be processed accordingly by first contacting customer service (support@maxi-matic.com) to obtain an RA # (Return Authorization Number). We will not accept any returns of merchandise without an applicable RA #.
• IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these instructions if you are returning the unit to Maxi-Matic, USA:

1. Carefully pack the item in its original carton or other suitable box with sufficient cushioning to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
   • Your name, full address with zip code, daytime telephone number, and RA#,
   • A dated sales receipt or PROOF OF PURCHASE,
   • The model number of the unit and the problem you are having (Enclose in an envelope and tape directly to the unit before the box is sealed,) and
   • Any parts or accessories related to the problem.
3. Maxi-Matic, USA recommends that you ship the package via UPS ground service for tracking purposes. We cannot assume responsibility for lost or damaged products returned to us during incoming shipment. For your protection, always carefully package the product for shipment and insure it with the carrier. C. O.D. shipments cannot be accepted.
4. All return shipping charges must be prepaid by you.
5. Once your return has been received by our warehouse, Maxi-Matic, USA will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph B.
6. Maxi-Matic will pay the shipping charges to ship the repaired or replacement product back to you.

Elite Customer Service Center

• Mail: Maxi-Matic, USA 18401 E. Arenth Ave City of Industry, CA 91748-1227
• Website:shopelitegourmet.com Visit our website for Live Chat Support & Contact Us Form Register your product online

We take pride in the fact that Elite Gourmet products are continuously improving. To keep you well informed of these changes and to reduce paper consumption, we’ve included this QR code for you to scan and easily download the most recent updates to your product to your mobile device. It’s simple, just access your camera, point at the QR code & your mobile device will do the rest.

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Elite is a registered trademark of Maxi-Matic, USA. Copyright Elite by Maxi- Matic. Actual products may vary from the images/illustrations in this manual due to continual product improvement.MODEL: ECP-126

FREQUENTLY ASKED QUESTIONS

What is the brand and model of the described crepe maker?

The brand is Elite Gourmet, and the model is ECP-126.

What are the product dimensions of the Elite Gourmet ECP-126 Electric Crepe Maker?

The product dimensions are 14 D x 4.2 W x 15.8 H inches.

What is the wattage of the Elite Gourmet ECP-126 Electric Crepe Maker?

The crepe maker has a wattage of 1000 watts.

What is the item weight of the Elite Gourmet ECP-126 Electric Crepe Maker?

The item weight is 4.5 pounds.

What are the included components with the Elite Gourmet ECP-126 Electric Crepe Maker?

The included component is a griddle.

What is the style name of the Elite Gourmet ECP-126 Electric Crepe Maker?

The style is Modern.

What is the voltage requirement for the Elite Gourmet ECP-126 Electric Crepe Maker?

The voltage requirement is 120 Volts.

How many settings does the Elite Gourmet ECP-126 Electric Crepe Maker have?

The crepe maker has 5 adjustable temperature settings.

Who is the manufacturer of the Elite Gourmet ECP-126 Electric Crepe Maker?

The manufacturer is Maxi-Matic.

What is the color of the Elite Gourmet ECP-126 Electric Crepe Maker?

The color is Black.

What material is used for the Elite Gourmet ECP-126 Electric Crepe Maker?

The crepe maker is made of Aluminum.

What type of foods can be made using the Elite Gourmet ECP-126 Electric Crepe Maker?

The crepe maker can be used to make delicious and light fluffy crepes, pancakes, blintzes, and a variety of breakfast foods.

What feature allows for precise control of temperature on the Elite Gourmet ECP-126 Electric Crepe Maker?

The crepe maker features adjustable temperature settings for precise control.

Can the nonstick cooking surface of the Elite Gourmet ECP-126 Electric Crepe Maker be used as a griddle?

Yes, the nonstick cooking surface can be used as a griddle, suitable for making eggs, bacon, pancakes, blintzes, and various breakfast foods.

How does the power indicator light on the Elite Gourmet ECP-126 Electric Crepe Maker function?

The power indicator lights up to signal when the hot plate has reached optimal temperature and is ready for cooking.

DOWNLOAD THE PDF LINK:Elite Gourmet ECP-126 Electric Crepe Maker Instruction Manual

REFERENCE:Elite Gourmet ECP-126 Electric Crepe Maker Instruction Manual- Device.Report

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