Cuisinart SPB-600MP Recipe Booklet - Page 6
Apple Walnut Waffles, Crêpe Batter, Crêpes with Yogurt and Walnuts
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3. Prepare pancakes using a ¼-cup measuring cup to scoop pancakes onto prepared pan to cook. Nutritional information per serving (2 pancakes): Calories 188 (42% from fat) • carb. 20g • pro. 7g • fat 9g • sat. fat 5g • chol. 71mg • sod. 273mg • calc. 130mg • fiber 0g Apple Walnut Waffles Served with warm maple syrup, these waffles are a comforting fall treat. Makes 10 Belgian-style waffles (6 cups of batter) 1¾ cups reduced-fat milk 1 large egg 1 large egg white ¼ cup vegetable oil ¾ teaspoon pure vanilla extract 3 tablespoons packed light brown sugar 1½ cups unbleached, all-purpose flour ¼ cup wheat germ 1 tablespoon plus 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground cinnamon ½ cup toasted walnuts, finely chopped ½ large apple, cored and shredded 1. Put the milk, egg, egg white, oil and vanilla into the blender jar. Run on Low for 20 seconds to fully combine. Add half of the dry ingredients (not nuts or apple). Pulse on Low to combine; scrape down sides of the jar. Add the remaining dry ingredients and pulse on Low to just combine (it is OK if there are still dry patches in the batter). 2. Transfer the batter to the large mixing bowl that was previously holding the dry ingredients. Add the apple and walnuts; fold to just combine. 3. Preheat a Belgian waffle maker to desired setting. Pour the suggested amount of batter (refer to waffle maker instructions) onto the prepared, preheated waffle maker. Quickly and carefully spread the batter evenly with a heatproof spatula. Close the cover and cook until done. Serve immediately. Nutritional information per waffle: Calories 220 (45% from fat) • carb. 24g • pro. 6g • fat 11g • sat. fat 1g • chol. 25mg • sod. 352mg • calc. 230mg • fiber 1g 6 Crêpe Batter Extremely versatile, this recipe should be added to everyone's collection. The crêpes can be filled with sweet items (cinnamon-sugar and fruit; whipped cream and chocolate) or savory (eggs and ham; vegetables and hollandaise). Makes about 20 eight-inch crêpes 3 large eggs, room temperature ¼ cup unsalted butter, melted and cooled to room temperature ¾ cup unbleached, all-purpose flour ½ teaspoon salt 1 tablespoon granulated sugar 1 cup reduced-fat milk, room temperature 1 teaspoon pure vanilla extract 1 teaspoon unsalted butter, room temperature 1. Put the eggs, melted butter, flour, salt and sugar into the blender jar. With the unit running on Low, carefully remove the pour lid from the cover of the blender. Add the milk and vanilla through the opening. Mix about 15 to 20 seconds, or until smooth. If time allows, let the batter rest in the refrigerator for at least ½ hour. Before using batter, whisk to re-blend, straining if necessary to remove any lumps. 2. Melt the teaspoon of butter in an 8-inch skillet set over medium heat. Once pan is hot, add a scant ¼ cup of batter to the pan, moving the batter around quickly to make a thin coating on the pan. Cook the crêpe for 2 minutes or until the edges just start to brown, and then carefully flip and finish the other side for an additional minute. Continue cooking crêpes until the batter is gone. 3. Serve with yogurt and nut filling (see next recipe). Nutritional information per crêpe: Calories 56 (52% from fat) • carb. 5g • pro. 2g • fat 3g • sat. fat 2g • chol. 39mg • sod. 77mg • calc. 22mg • fiber 0g Crêpes with Yogurt and Walnuts Tangy and sweet blend well together in this delicious breakfast treat. Makes about 1 cup (enough to fill 20 eight-inch crêpes) 1 recipe prepared crêpes (see previous recipe) 16 ounces Greek yogurt (reduced-fat works fine) pinch kosher salt ½ teaspoon pure vanilla extract 3 tablespoons honey 1¼ cups toasted walnuts, finely chopped 2 tablespoons packed light brown sugar 2 tablespoons unsalted butter, softened pinch kosher salt 1. In a small mixing bowl, whisk the first four ingredients together until fully combined. Reserve.