Duronic Crepe Maker PM131

At Duronic we are passionate about providing alternative innovative ways of preparing and cooking food to make life easier and simpler for you.

Whether you are a once-a-year-on-a-Shrove Tuesday kind of pancake maker, or a family that enjoys making crepes every weekend, the skill and dedication to getting a perfect flip without creating a mess in the kitchen is often hard to master. Unless you’ve had a lot of practice, achieving a perfectly round pancake with just the right thickness can be difficult in a stove-top pan; quite often uneven heat distribution under the pan can lead to batter pooling in spots and so you end up with a pancake that is thin and crispy in some places and thicker and undercooked in others.

While the traditional method of pancake making in a pan can be fun, it can be time-consuming and is not practical for busy households, especially when there are lots of mouths to feed! Saving you precious time in your morning, the Duronic PM131 pancake maker cooks so quickly that it will whizz through a whole batch of pancakes in next to no time at all enabling the whole family to sit and eat together at the same time.

In addition to pancakes and crepes, the PM131 is versatile and can cook a variety of different recipes. Being similar to an Indian tawa pan or electric gursaan maker, it can cook a variety of bread and pancakes from all around the world like Russian blini or pönnukaka, Chinese bing, Polish naleśniki, Greek ignites or Indian chapattis and roti.

Traditional Pancake Recipe:

• 2 eggs
• 100g plain flour
• 300ml semi-skimmed milk (or 250ml whole milk & 50ml water)
• 1 tbsp sunflower oil (or vegetable oil)
• Pinch of salt

Crack the eggs into a large jug or mixing bowl and beat until you have a smooth mixture and the eggs are well mixed together. Add half of the flour and mix until you have a smooth paste, then add the rest of the flour and mix until it has all been absorbed. The mixture will be thick now and tough to mix. Add a splash of milk and mix together, then repeat. Add the oil to the mix. Then, while continuing to mix, slowly pour the remaining milk into the mixture. Once all mixed together it will have a consistency like double cream.

Top tip: for the perfect batter, leave the mixture to stand at room temperature for around 30 minutes; this gives the gluten time to relax and will give you tender (less rubbery) pancakes. An added bonus is that this gives you extra time to clear up the kitchen and set the table.

To cook: simply use the ladle to scoop up some mixture and place it on the hotplate, then spread the batter with your T-bar tool. Allow to cook for around 1 minute, then use the spatula to lift the pancake and gently flip over onto its other side. This side will cook quicker, so just allow 30 seconds and then serve onto a plate.

Remember, practice makes perfect. Your first batch may come out looking less desirable (although still just as tasty), you will quickly accomplish making perfectly thin pancakes and will start to reel off dozens in no time at all.

Technical Details