Tefal PY700512 Crepe Maker Instruction Manual
- June 5, 2024
- Tefal
Table of Contents
PY700512 Crepe Maker
Instruction Manual
Thank you for buying this TEFAL appliance, which is intended for domestic use
only. Read the instructions in this leaflet carefully and keep them safe. This
appliance is intended to be used in the household only. It is not intended to
be used in the following applications, and the guarantee will not apply for:
– staff kitchen areas in shops, offices and other working environments;
– farm houses;
– by clients in hotels, motels and other residential type environments;
– bed and breakfast type environments.
For your safety, this product conforms to all applicable standards and
regulations (Low Voltage Directive, Electromagnetic Compatibility, Food
Compliant Materials, Environment, …).
TEFAL has an ongoing policy of research and development and may modify these
products without prior notice.
Prevention of accidents at home
Never touch the hot surfaces of the appliance.
Never plug the appliance in when not in use.
Never leave the appliance unattended when plugged in or in use.
Keep the appliance out of children’s reach during use.
This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by an adult responsible for their safety.
Children should be supervised to ensure that they do not play with the
appliance.
- If an accident occurs, rinse the burn immediately with cold water and call a doctor if necessary.
- Accessible surface temperatures can be high when the appliance is operating.
- Cooking fumes may be dangerous for animals with particularly sensitive respiratory systems, such as birds and small mammals. We advise owners to keep them away from the cooking area.
Assembly
Ensure the cooking plate is stable and correctly positioned on the base of
the appliance.
Only use the cooking plate supplied with the appliance or one purchased
from an approved service centre.
Before first use:
- Remove any packaging, stickers or accessories inside and outside the appliance.
- Clean the cooking plate (follow the instructions under the “After use” heading).
Put the base of the appliance (1) on a clean and flat heat resistant surface.
Place the cooking plate (2) on the base of the appliance (1).
Never place aluminum foil or anything else under the cooking plate and the
elements to cook
To avoid damaging the cooking plate:
- Only use the cooking plate on the support for which it is intended (e.g.: do not put in an oven, or on a gas or an electrical hotplate…).
- At the end of the cooking :
– do not place the hot cooking plate on a fragile surface.
– do not place the cooking plate under hot water.
Plugging in and pre-heating
To avoid overheating the appliance, never place it in a corner or against a
wall.
Plug the appliance into a wall socket with an earth connection.
Never use the appliance when it is empty.
Place the appliance on a flat heat-resistant surface.
Never place the appliance directly onto fragile support (glass table, cloth,
varnished furniture…) or on any type of tablecloth.
Unwind the cord completely.
Check that your electric supply is compatible with the power and the voltage
indicated under the appliance.
If an extension cord is used:
– it must be with an incorporated earth connection;
– take every precaution to ensure that people cannot become caught up in it.
If the power supply cord is damaged, it must be replaced by an authorized
service agent in order to avoid any danger.
Plug the cord into the mains: the indicator lights up. On first use, the
appliance may smell slightly and possibly give off smoke for the first few
minutes. This is normal and will quickly disappear. This appliance is not
intended to be operated by means of an external timer or separate remote-
control system.
Cooking
Thermo-Spot (according to the model): the ThermoSpot turns solid red when the
appliance is perfectly preheated and ready to cook.
After pre-heating, the appliance is ready for use.
Place the batter on the cooking plate, using a ladle (not supplied).
Quickly spread the batter evenly over the cooking plate, use the spreader
provided to make circular movements starting from the centre working outwards
until the batter is evenly spread.
At the end and during cooking, the appliance is hot, handle it with extreme care using oven gloves.
To easily spread the batter, place the spreader in a jug of water between each
use. Leave to cook for about 45 seconds.
Turn the pancake over using the spatula provided.
To avoid damaging the coating of the cooking plate, always use the spatula
provided.
Leave to cook for approximately 45 seconds depending on the thickness of the
batter and remove the pancake using the spatula.
Garnish the sweet pancakes on your plate after cooking rather than onto the
cooking plate.
Do not cut the pancakes whilst still on the cooking plate
After use
Never immerse the plug, cord, or appliance in water.
Do not use a metal scourer or scouring powder
Unplug the appliance: the indicator light goes out.
Allow the appliance to cool.
Clean the cooking plate thoroughly using a soft cloth, hot water, and washing
up liquid.
The cooking plate is dishwasher safe.
The base of the appliance can be cleaned with a sponge, hot water, and washing
up liquid.
The heating element does not need cleaning.
Should the element become dirty, first allow it to cool down then wipe using a
dry cloth?
Environment protection first!
**** Your appliance contains valuable materials which can be recovered or
recycled.
Leave it at a local civic waste collection point.
This product has been designed for domestic use only. Any commercial use,
inappropriate use or failure to comply with the instructions, the manufacturer
accepts no responsibility and the guarantee will not apply.
If you have any product problems or queries, please contact our Customer
Relations Team first for expert help and advice:
HELPLINE: 0845 602 1454 – the UK, 01 677 4003 – Ireland or consult our
website: www.tefal.co.uk
General information
The chefs’ hats indicate the level of difficulty
Very easy
Easy
Difficult
Cooking times are approximate and can vary with the size of the pieces of
food, quantities used and individual tastes.
Basic batters
Buckwheat pancake batter
For 12 pancakes: • 2 eggs • 1-liter milk • 500 g buckwheat flour • 100 g
plain flour • salt • 100 g melted butter
Preparation: 5 minutes • Standing time: 1 hour
Beat the eggs with milk and 300 ml of water. Mix the flours in a bowl with a
pinch of salt. Make a well in the center and gradually incorporate the eggs.
Next add the cooled, melted butter and beat until the batter is smooth. Leave
the batter to rest for 1 hour.
Pancake batter
For 12 pancakes: • 6 eggs • 1 litre milk • 500 g plain flour • 3
tablespoons oil
Preparation: 5 minutes • Standing time: 1 hour
Beat the eggs with the milk. Sift the flour into a bowl and make a well in the
center. Gradually add the egg mixture and then the oil. Beat until the batter
is smooth. Leave to stand for 1 hour.
Buckwheat pancakes
Chef’s tip: If desired, the pancake batter recipe above can be substituted for
the buckwheat pancake batter in any of the following recipes.
Parmesan buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 12 slices Parma ham • 150 g
grated fresh parmesan
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per panc ake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour. Pour a little batter onto the pan and spread evenly. Cook for 1
minute. Turn the pancake over, sprinkle with cheese, add a slice of ham and
cook for a further 2 minutes. Fold the pancake and serve.
Ham and egg buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 12 slices ham • 150 g grated
gruyere cheese • 12 eggs • salt • pepper
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour. Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over, sprinkle with cheese, add a slice of ham, break an egg
in the center and cook for a further 2 minutes. Season. Fold the pancake and
serve.
Smoked salmon and creme buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 500 g sliced smoked salmon •
250 ml crème Fraiche • 2 lemons • 100 g lumpfish roe (optional)
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour. Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over, place a slice of smoked salmon, a little crème Fraiche
and a thin slice of lemon in the center and cook for a further 2 minutes. Fold
the sides of the pancake towards the centre leaving it open and place a
teaspoon of lumpfish roe to garnish.
Serve immediately.
Concarneau-style buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 500 g tinned tuna • 1 kg
frozen spinach • 300 g shallots • 50 g corn flour • 250 ml milk • 250 g grated
gruyere cheese • 1 lemon • 50 g butter • salt • pepper
Preparation: 20 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancak e
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour.
Finely chop the shallots. Drain and break up the tuna with a fork.
Melt the butter in a frying pan and gently fry the shallots, then add the
frozen spinach.
Blend the cornflour with the milk and make a sauce by gently heating, stirring
constantly, until smooth.
Add to the spinach and shallots. Gradually add the tuna, the grated cheese,
and a squeeze of lemon juice. Season and stir.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with the prepared tuna and spinach and cook
for a further 2 minutes. Fold the pancake and serve.
Smoked trout buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 500 g smoked trout • 300 g
fromage frais • 250 g onion • 100 ml crème fraiche • salt • pepper
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour.
Flake the smoked trout. Finely chop the onions.
Mix the smoked trout with the fromage frais, the onions, and the crème
Fraiche. Season.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with the prepared smoked trout and cook for
a further 2 minutes.
Fold the pancake and serve.
Rustic-style buckwheat pancakes
For 12 pancakes: • 600 g white bread • 1.5 litres milk • 18 eggs • salt •
pepper • nutmeg
Preparation: 5 minutes • Cooking time: 3 minutes per pancake
Soak the bread in the milk for 4 minutes, then drain and roughly break it up.
Beat the eggs and season with salt, pepper, and nutmeg.
Add the bread and mix well.
Put a little of the mixture onto the pan to form a medium-sized pancake and
cook for 1 minute.
Turn the pancake over and cook for a further 2 minutes. Serve.
Indian-style buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 6 chicken breasts • 3 rounded
tablespoons curry powder • 6 onions • 6 apples • 600 ml double cream • 90 g
butter • salt • pepper
Preparation: 20 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour.
Finely slice the chicken breasts. Peel and finely chop the onions. Peel and
finely dice the apples.
Heat the butter in a frying pan and fry the slices of chicken until golden.
Add the onions and the diced apples.
Sprinkle over the curry powder and season lightly with salt and pepper. Add
the cream and simmer gently for 10 minutes.
Pour a little batter onto the pan and spread evenly Cook for 1minute.
Turn the pancake over and garnish with the prepared chicken and cook for a
further 2 minutes. Fold the pancake and serve.
Mushroom buckwheat pancakes
For 12 pancakes: • buckwheat pancake batter • 500 g mushrooms (fresh or
tinned) • 150 g butter • 100 g plain flour • 1.5 litres milk • 200 g grated
gruyere cheese • salt • pepper
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake + 15 minutes browning in the oven
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour.
Chop the mushrooms and cook with 50 g of butter.
Prepare a béchamel sauce with flour, milk, and 100 g of butter. Season with
salt and pepper.
Add the mushrooms and 150 g grated cheese.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with the prepared mushrooms and cook for a
further 2 minutes.
Roll up the pancake.
Place the 12 rolled pancakes in a shallow ovenproof dish.
Sprinkle with the remaining grated cheese and brown in a hot oven for 15
minutes.
Serve.
Tuna buckwheat pancakes
For 12 pancakes • buckwheat pancake batter • 500 g tinned tuna • 100 g
pitted black olives • 6 tablespoons chopped chives • 600 g tomato coulis or
passata (pureed fresh tomatoes) • 150 g grated parmesan • 12 basil leaves
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake + 3 minutes browning in the oven
Prepare the buckwheat pancake batter (see basic recipe) and leave to stand for
1 hour.
Chop the olives.
Drain and flake the tuna, mix with the olives.
Add the chives and the tomato coulis and mix well.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with the prepared tuna and cook for a
further 2 minutes.
Roll up the pancake.
Place the 12 rolled pancakes in a shallow ovenproof dish.
Sprinkle with the grated parmesan cheese and brown in a hot oven for 3
minutes.
Sprinkle with the torn basil leaves and serve.
Buckwheat pancakes with onions
For 24 small pancakes: • 600 g onions • 300 g plain flour • 6 eggs • 4
tablespoons oil • 1 teaspoon salt
Preparation: 15 minutes • Cooking time: 3 minutes for 4 small pancakes
Chop the onions.
Heat 1 tablespoon of oil in a frying pan and gently cook the onions until
tender.
Beat the eggs and add 600 ml of water.
Sieve the flour and salt into a bowl, then make a well in the center.
Gradually incorporate the egg mixture.
Add 3 tablespoons of oil and beat until the batter is smooth.
Add the onions and mix well.
Place spoonfuls of the mixture onto the pan to form 4 small pancakes and cook
for 2 minutes.
Turn the pancakes over and cook for 1minute.
Serve.
Sweet pancakes
Peach and almond pancakes
For 12 pancakes: • pancake batter • 1 kg whole peaches in syrup • 200 g
flaked almonds • 50 g butter • 100 g sugar
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Melt the butter in a frying pan and fry the almonds until golden.
Sprinkle the sugar over the almonds, mix well and take off the heat.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with half a peach, thinly sliced,, a little
syrup and cook for a further 2 minutes.
Fold the pancake and sprinkle with almonds.
Serve.
Lemon and sugar pancakes
For 12 pancakes: • pancake batter • caster sugar • 3 lemons
Preparation: 5 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and sprinkle with sugar and lemon juice and cook for a
further 2 minutes.
Fold the pancake and serve.
Chocolate pear and praline pancakes
For 12 pancakes: • pancake batter • 150 g plain chocolate • 1 kg pears in
syrup • 3 teaspoons pear liqueur • 100 g crushed praline (optional) or 4
tablespoons chopped walnuts
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Heat half of the pear syrup with the liqueur in a saucepan.
Add the broken chocolate and let it melt, mixing gently.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with half a pear, thinly sliced, some
chocolate sauce and cook for a further 2 minutes.
Fold the pancake, sprinkle with praline or chopped walnuts and serve.
Pancakes flambeed with rum
For 12 pancakes: • pancake batter • 100 g sugar • 150 ml rum
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and cook for a further 2 minutes.
Roll the pancake.
Place the rolled pancakes on a dish and sprinkle with sugar.
Pour over the rum and ignite.
Serve.
Raspberry and kirsch pancakes
For 12 pancakes: • pancake batter • 500 g raspberries (fresh or frozen) •
100 ml kirsch • 100 g sugar • 12 scoops vanilla ice cream (optional)
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Heat the raspberries, kirsch, and sugar in a saucepan.
Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over, garnish with 2 tablespoons of the prepared raspberries
and cook for a further 2 minutes.
Fold the pancake and serve with a scoop of ice cream (optional).
Normandy pancakes
For 12 pancakes: • pancake batter • 1 kg apples • 100 g butter • 300 g
caster sugar • 3 teaspoons cinnamon • 150 ml Calvados (Apple Brandy) • 250 g
crème fraiche
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Peel, core and thinly slice the apples.
Brown in a frying pan with the butter and sugar.
Sprinkle with cinnamon.
Add the Calvados and crème fraiche and mix well.
Pour a little batter onto the pan and spread evenly—Cook for 1minute.
Turn the pancake over, garnish with the prepared apples and cook for a further
2 minutes.
Fold the pancake and serve.
Chocolate and coconut pancakes
For 12 pancakes: • pancake batter • 500 g plain chocolate • 250 g grated
desiccated coconut • 500 g crème Fraiche
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
In a saucepan, melt the broken chocolate pieces with the crème Fraiche over a
gentle heat. Stir well.
Pour a little batter onto the pan and spread evenly Cook for 1minute.
Turn the pancake over, garnish with 2 tablespoons of chocolate sauce and cook
for a further 2 minutes.
Fold the pancake, sprinkle with grated coconut and serve.
Caramelized pineapple pancakes
For 12 pancakes: • pancake batter • 12 slices pineapple in syrup • 500 g
crème Fraiche • 12 tablespoons liquid caramel or caramel sauce
Preparation: 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1
hour.
Chop the pineapple slices and caramelize them in a saucepan with a little of
the syrup.
Pour a little batter onto the pan and spread evenly Cook for 1minute.
Turn the pancake over, garnish with the prepared pineapple, a tablespoon of
crème Fraiche and cook for a further 2 minutes.
Fold the pancake, drizzle with 1 tablespoon of liquid caramel and serve.
Banana pancakes
For 12 pancakes: • pancake batter • 6 bananas • 150 g caster sugar • 1
teaspoon cinnamon • 2 lemons • brown sugar • rum
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake + 5 minutes in the oven
Prepare the pancake batter (see basic recipe) and leave to stand for 1 hour.
Mash the bananas with sugar, cinnamon, and lemon juice. Cook gently for 10
minutes.
Pour a little batter onto the pan and spread evenly—Cook for 1minute.
Turn the pancake over and garnish with the prepared banana and cook for a
further 2 minutes.
Roll up the pancake.
Place the 12 rolled pancakes in a shallow ovenproof dish.
Sprinkle with the brown sugar and brown in a hot oven for 5 minutes.
Pour over the rum, ignite and serve.
Orange flambeed pancakes
For 12 pancakes: • pancake batter • 3 oranges • 20 g butter • 1 level
tablespoon sugar • orange liqueur
Preparation: 15 minutes • Standing time: 1 hour • Cooking time: 3 minutes
per pancake
Prepare the pancake batter (see basic recipe).
Add a tablespoon of orange liqueur, stir and leave to stand for 1 hour.
Peel the oranges leaving no pith and segment them with a knife.
Melt the butter in a frying pan and add 2/3 of the orange and the zest of an
orange.
Sprinkle over the sugar and cook over high heat.
Off the heat, add 1 tablespoon of orange liqueur.
Pour a little batter onto the pan and spread evenly—Cook for 1minute.
Turn the pancake over and garnish with 2 or 3 orange segments and cook for a
further 2 minutes.
Roll up the pancake.
Place the 12 rolled pancakes in a dish and place the rest of the oranges
around them.
Sprinkle with 100 ml of orange liqueur and ignite Serve.
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