How to clean the Crepe Maker
Crepes are a typically French dessert, excellent and tasty but also very easy to make. They are an excellent base for both sweet and savory condiments. If you want to have a tasty snack or a light dinner, then the crêpes are for you.
You can use a simple non-stick pan for cooking this dish, and there are special plates called creperie. After cooking your crepes, you will need to clean the crepe maker. Must thoroughly and thoroughly clean this appliance to avoid its damage. Let’s see together, step by step, how to clean the crepe pan.
Keeping the crepe maker clean is essential, not only for hygiene but also for always obtaining optimal results. But, of course, to proceed with the normal cleaning operations, you will have to unplug from the power supply to avoid any consequence for those who will perform the cleaning.
Every part of the appliance needs care, especially if it comes into direct contact with the food product. To be able to clean at best, all you need is a sponge and neutral detergent. If you want to clean the crepe maker when it is still hot or lukewarm, it is essential to use suitable spatulas and not pour liquids on its top to avoid generating incandescent splashes.
When cleaning while hot, which is not recommended, you should not touch the instrument’s surface for any reason. Usually, an operation of this type is carried out when there is not much time to wait for everything to cool.
The one analyzed so far is ordinary cleaning. As for the extraordinary one, it must be done using an abrasive stone. Just rub it on the surface until you notice a scratched and clean plate. Subsequently, you must clean it with a cloth or paper. When all residues are removed, lubrication with oil is required.
After thoroughly cleaning with the abrasive stone, the crepe maker cannot be immediately reused for edible crepes. It would help if you first cooked a couple of them for testing and removed any cleaning residue on the plate. After throwing them away, you can proceed to the usual cooking of this food. This is a type of operation that must be carried out a maximum of once a month.
