Now let's learn how to make the famous Swiss crepe, very tasty and that allows for

various variations,
it can be sweet, savory. Its filling varies greatly according to your taste and what you have on hand.
refrigerator to make.

How to work selling crepes?

Investments:
1st Buy a tent.

2° Buy a griddle to cook the crepes.

3rd gas cylinder (if the machine is gas-powered)

4° the ingredients to make the crepes

Important tips

The profits are related to the region where the product will be manufactured and sold. You need to make a.
budget, go to the supermarkets in your area to research prices, choose where to buy them
products note down everything that will be spent on a piece of paper, then check how much will be spent per crepe and
On top of the amount spent on a crepe, you add 100% and check if this value is accessible to
community. It's interesting for you to go to a creperie and check the price of the crepe and analyze if it's worth it.
the investment.

Don't invent very expensive fillings, like salami.

Do not sell on credit.

Always break the egg in a separate bowl, avoiding, in case the egg is bad, contaminating the others.
other ingredients,

Be careful, sometimes the flour sticks to the wall of the blender not mixing properly, to avoid this
Remove the flour that sticks to the sides with a spatula.
Beat until all the ingredients are well mixed, the dough will have a slightly beige color.

After choosing the filling to be used, it is important to place it on the skewer, in a

size that fits inside the shape, so that it is covered by the dough. To do this, just test the
size in the still empty shape and use it as a standard.

- Only cheese filling, make several cheese cubes on a stick, it works better than just one piece because
If you bite, only that little cube comes out in the bite, when you put in a whole piece sometimes.
every piece "tries" to come off in the bite, dismantling the crepe and causing it to fall. You must have already
given that.

When filling with cheese and guava paste, it should be placed in the middle, so it doesn’t run down the stick when
warmed.

- In the case of fillings that cannot be placed on the stick, proceed as follows: put a
a little bit of dough in the molds, the filling, the stick, and more dough, then close the press with the other part of the
preheated and greased mold. The rest of the procedure is normal.

The fillings should be ready to use before you make the crepes. Prepare the
fill directly in the sticks and arrange neatly, when the customer comes to buy just put it in the
cover with the dough and bake.

Completely fill both parts of the press (molds). Then, place the dough in the
small shapes of one part of the press (almost filled), placing the stick already with the filling, and rotating it until
let it be wrapped by the dough.
Search for the prices of the ingredients, prioritize buying in cheap places. Also, do not use material from
poor quality, always prioritize quality.

do not place the dough in the cold press or without greasing;

Shape each crepe you make;

MASS STORAGE:

Store in a wide-mouth plastic container with a maximum capacity of 2 liters, keeping the
container without lid in the refrigerator. The transport must be done with the container covered.

USE OF THE MASS:

Use a mug with a spout of approximately ½ liter or a wide-mouth container.

with a scoop to pour the liquid into the machine's cavities. We suggest keeping the
chilled containers in the refrigerator, keeping only the amounts to be used outside
in a period of 3 hours.

Turn the temperature adjustment button to the right until the temperature reaches 190º C and the light
The pilot will light up. When the light goes out, it means that the indicated temperature has been reached.
During use, the thermostat will automatically turn the heaters on and off, maintaining the
indicated temperature. Proceed, then, as follows:

Slowly pour a little batter into the bottom cavities. Dip the filling.
(skewered on a stick) in the cavities and turn only once, when necessary, so that
stay fully involved in the mixture. Do not throw dough over the filling. Lower the lid, wait
approximately 5 (five) minutes and remove the crepe as soon as it presents a coloring
golden. The excess batter forms a delicious crust around the crepe, so it does not
It must be removed. Separate the crepes after taking them out of the equipment.

VALIDITY OF THE MASS

In the freezer, it can last up to 3 months, but in the refrigerator, only 1 week.

See below several recipes for Swiss crepes

Swiss crepe recipe number 1

1 cup of wheat flour

1 cup and a quarter of milk

1 egg

10 drops of vanilla essence

a pinch of salt

Preparation method:

mix all the ingredients in the blender and blend for thirty seconds and set aside to be used
when the customer is about to make a purchase.

Remember this recipe is for small portions.

This delicious and practical recipe will ensure guaranteed success for your crepes.
Proven and guaranteed recipe!! I recommend!!

Swiss crepe recipe number 2

Ingredients

½ liter of milk

2 cups (tea) of wheat flour

2 heaping tablespoons of cornstarch

1 tablespoon of sugar

½ teaspoon of salt

1 tablespoon of margarine

2 tablespoons of grated cheese

1 egg - beat the egg white separately

½ tablespoon of baking powder

Preparation

Beat all the ingredients in the blender or mixer, except for the egg whites and the baking powder which should
to be added later.

Note: The batter should be a little thicker than pancake batter.

If it is too thin, add more wheat flour; if it lacks flavor, add a little more of.
salt or sugar, according to what is missing.

Heat the mold well, for about 2 minutes, on a stove.

Completely unte both parts of the mold. Then, place the dough in the
little molds of a part of the press (almost full), placing the stick, already with the filling, and turning it until
to be enveloped by the dough.

Close the press with the other part, previously greased and heated, and turn off or lower the heat.

After about two minutes, open the press and check if they are golden and beautiful.

If they are still without color, leave them a little longer on low heat.

this recipe yields approximately 20 crepes.

Below is the recipe for large quantities

Swiss crepe recipe number 3

INGREDIENTS FOR DOUGH:

Yield of approximately 7 liters (each liter = ± 25 crepes)

Giant CREPE ON A STICK Yield: Approximately 44 Swiss crepes OR (175 small crepes)

16 eggs
16 cups of wheat flour
12 cups of cornstarch
8 level tablespoons of sugar
4 teaspoons of salt
8 heaping teaspoons of baking powder
20 heaping tablespoons of grated Parmesan cheese
24 heaping tablespoons of powdered milk
3 liters of water

METHOD OF PREPARATION OF THE DOUGH:

Mix all the flours in a container, then add the eggs (whites and yolks).
Mix, simultaneously adding water, preferably cold, until a paste-like consistency is obtained.
absolutely uniform (must be used a mixer or blender).
recipe taken from the site http://www.engefrio.com/php/detalhes.php?codprod=141100

Receita de crepe suíço numero 4

Tip for crepe batter on a stick:

500g of wheat flour,

200g of cornstarch,
1L of milk,
2 dessert spoons of salt,
2 eggs (egg whites whipped)
1 tablespoon of
oil tabletop,
50g of finely grated parmesan cheese,
1 tablespoon of margarine,
1 dessert spoon of sugar,
1 dessert spoon of baking powder,
wooden sticks.

Swiss crepe recipe number 5

Yield Approximately 7 liters (175 crepitos)

16 Eggs,
4 teaspoons salt,
16 cups (tea) of wheat flour,
8 teaspoons of baking powder
12 cups (tea) cornstarch
3 Liters Water

20 tablespoons grated Parmesan cheese

8 tablespoons of sugar
24 tablespoons of powdered milk

Yield Approximately 7 liters (175 crepitos)

Method of preparation

Mix all the dry ingredients in a container, adding in

follow the eggs (whites and yolks). Mix while simultaneously adding water, preferably cold,
until obtaining a pasty and absolutely uniform mass (mixer or blender).

Storage

Place in a wide-mouthed plastic container with a maximum capacity of 2 liters (keep it without
keep in the refrigerator). To transport, keep closed.

Use of the mass

Use a pitcher with a 'spout', of approximately 500ml, to pour the batter into the cavities and avoid
changes in quality. Keep the container with dough refrigerated in the refrigerator or in a cooler with ice.
leaving out only the quantity for consumption (3 hours).

Swiss crepe recipe number 6

Receita para massa de crepe francês:

2 whole eggs, 4 tablespoons of oil, 2 cups of tea of milk

1 colher de café de sal, 2 xícaras de chá de farinha de trigo.

Preparation Method:

Combine the milk, oil, flour, and salt. Mix well (with a mixer or blender). Let the dough rest in the
Refrigerate for 30 minutes to 1 hour before use.

Grease the griddle with oil and heat it, pour a little of the batter with the help of a ladle and spread it out.
with the spatula (included with the product). Let it brown on one side and then flip to brown the other.

Season to taste.

Swiss crepe recipe number 7

yield approximately 10 crepes

Ingredients:

½ liter of milk
2 cups of wheat flour
1 tablespoon of cornstarch, maizena
1 tablespoon of sugar
½ teaspoon of salt
1 and 1/2 tablespoons of butter
1 tablespoon of grated cheese
1 egg
½ tablespoon of dry yeast

Preparation Method:

Add all the ingredients to the blender, in the order indicated by the recipe - REMEMBER TO ALWAYS
READ THE ENTIRE RECIPE BEFORE STARTING - THIS GIVES AN OVERVIEW OF EVERYTHING YOU WILL BE DOING.

How to prepare the pan and make the crepes

After preparing the sticks with the filling, let's prepare the baking tray:

Grease the mold with butter or margarine, warm it a little, and pour it in with the help of a ladle.
enough mass to fill the grooves of the mold on just one side.
Place the filling on the stick and wrap it in the dough, and spread some dough on the ungreased side.
shape.
Close the mold and turn it so that the mass falls on the other side as well, now wait a little, after a
minute on medium-low heat.
Turn it over, check if it is already golden and coming off the mold.
Wait to roast the other side
Is it ready
To do more, just grease again and repeat the whole process!!!
Soon, now you already know how easy it is to make a tasty Swiss crepe.

Swiss crepe recipe number 8

this recipe yields approximately 20 crepes.

Ingredients

½ liter of milk
2 cups of wheat flour
2 heaping tablespoons of cornstarch
1 tablespoon of sugar
½ teaspoon of salt
1 tablespoon of margarine
2 tablespoons of grated cheese
1 egg - beat the egg whites separately
½ tablespoon of baking powder

I prepare

Blend all the ingredients in a blender or mixer, except for the egg white and the baking powder, which should be
added later.

Note: The batter should be a little thicker than pancake batter.

If it is too thin, add more flour, if it lacks flavor, add a little more.
salt or sugar, according to what is missing.

Heat the mold well for about 2 minutes on a stove burner.

Completely fill both sides of the press (molds). Then, place the dough in the
forms of a part of the press (almost filling), placing the stick, already with the filling, and rotating it until
that it is enveloped by the dough.

Close the press with the other part, previously greased and heated, and turn off or lower the heat.

After about two minutes, open the press and check if they are golden and nice.

If they are still without color, leave them a little longer over controlled heat.

FILLING IDEAS:

Napolitano: Cheese, ham, tomato, oregano.

Four cheeses
Shrimp, sauce, catupiry.
Chicken with catupiry
Napolitano (cheese, ham, oregano, and tomato)
Mozzarella cheese, provolone
Cheese, tomato, basil.
Cheese and ham
Cheese, calabrese sausage, onion
Cheese, banana, sugar and cinnamon
Cheese with guava paste
Cheese, chicken, palm heart, straw potato
Dried meat, catupiry, cheese, oregano.
Meat, egg, sausage, olive.
Catupiry, chicken, mushroom
Portuguesa: Cheese, ham, calabrese sausage, onion, tomato, egg, olive, and oregano
Mista: Cheese, ham, calabrese sausage, olives, heart of palm, tomato, and oregano.
Light: Chicken, corn, and soy sauce
Garlic: Cheese, parsley, mushroom, garlic, oregano
Sausage (Needs to be boiled)
Calabrese
Presunto, turkey breast
Milk caramel in bar form
Dulce de leche with banana
Chocolate TIPO batom (with 1 lipstick makes 2 crepes), chokito, prestígio - To make the chocolate crepe,
put the chocolate directly in the dough, with the stick beside it
Banana, sugar, and cinnamon.
Chocolate w/banana
Prestige: Chocolate, strawberry and coconut.
STRUDEL; Apple, sugar and cinnamon.
Black forest: Chocolate, chestnut, and raisins.
Peach in syrup and cream.

Green corn filling

1 can of sweet corn

2 tablespoons of butter
1 tablespoon of wheat flour
2 cups of milk
Salt and nutmeg to taste

Put a pot on the fire. When it is hot, add the butter. As soon as it melts, add
the wheat flour and stir constantly until it becomes a creamy and homogeneous mixture. Remove the pot from
fire and add a little milk, stirring well to avoid lumps. Lower the heat, return to the pot,
Combine all the milk and let it cook for 5 minutes without stopping to stir. Season with salt and nutmeg.
Combine the corn with the white sauce and mix. Let it cook for another 5 minutes and turn it off.

Cheese bread on a stick 1

Ingredients
2 cups (200 ml) of sour starch
200 ml of soybean oil
250 ml milk
2 eggs
4 tablespoons (heaping) of Parmesan cheese (from a package)
1 teaspoon of salt

Preparation method

put it in the blender

Cheese bread on a stick 2

Ingredients:

2 cups of sweet tapioca starch

2 cups of grated Minas cheese
1 cup of milk
1/2 cup of oil
2 eggs
1 teaspoon of salt (to taste).

Preparation: blend everything in a blender, pour it into a Swiss crepe pan (on only one side) and
let it get nicely browned on both sides.
Note: Do not fill the mold too much as it grows like a cake. If you want, it can be made in a mixed mold.
hot, or in the form of pies and bake in the oven.

Machine (crepitation) at 200ºC

Greased pans (oil, butter, or margarine only in the first operations)

Fill to the height of the cavity

Place the sticks rotating so that they become moist with the dough.

Close and wait for 3 to 5 minutes (depending on the dough temperature and the desired result)

The recipe makes about thirty units of the crepito without filling.

Note. I received an anonymous message informing me of the following (the person did not have the crepe machine)

I blended the dough in the blender and put it to bake on the waffle grill and in the sandwich maker. It turned out a
delicious, fluffy and at the same time crunchy.

source of the cheese bread recipe http://www.almanaqueculinario.com.br

There are various models of crepe machines on the market with high production capacity, which
you can make around 200 crepes per hour. So, you need to think about how much you intend to invest and
sell daily.

Where to buy crepe tents

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Where to buy a crepe machine

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http://www.pontodaspadarias.com.br/store/crepe-machine/swiss-crepe-machine-12progas-110-
prk12e/6916

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220v/24/9/2013/&cm1=38&cm2=213&m=B&-outlet-cm1-38&-crepe-cm2-213

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For domestic use, there is also the piece that can be used on the stove.