Cuisinart BFP-650P1 Instruction Manual - Page 18

about 15 to 20 seconds, or until smooth. If time allows, let the batter rest in the refrigerator for at least 30 minutes. Before using batter, whisk to re-blend, straining if necessary to remove any lumps. 2. Melt the teaspoon of butter in an 8-inch, nonstick 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 to 3 minutes, until the edges just start to brown, and then carefully flip and finish cooking on the other side for an additional minute. Continue cooking crêpes until there is no more batter. 3. Serve with your favorite sweet or savory fillings. Nutritional information per crêpe: Calories 92 (52% from fat) • carb. 8g • pro. 3g • fat 5g • sat. fat 3g • chol. 59g • sod. 129mg • calc. 36mg • fiber 0g 3. Continue cooking and replace the chopping blade with the slicing disc. Slice the carrots and then stir directly into the saucepan, adding the salt, cinnamon, allspice, nutmeg and thyme. Stir ingredients together well and then add the chicken broth. Increase heat and bring to a boil. Once soup comes to a boil, reduce the heat so that it is barely simmering. Cover and simmer until the carrots become tender, about 50 to 60 minutes. 4. Once tender, separate the solids from liquid. Put about half of the broth and half of the solids into the blender jar. Blend on Low for about 10 seconds and then switch to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. Taste and adjust seasoning as desired. Nutritional information per serving (1 cup): Calories 95 (44% from fat) • carb. 12g • pro. 2g • fat 5g • sat. fat 3g • chol. 12mg • sod. 733mg • calc. 69mg • fiber 3g Carrot-Ginger Soup A small amount of fresh ginger goes a long way. You'll love how it brightens up the warm flavors in this silky-smooth soup. Makes about 5 cups Creamy Greens Soup Don't let the color fool you-this earthy, nourishing soup is delicious! Garnish with a dollop of crème fraîche and a sprig of parsley for a special, restaurant-like touch. 1 small onion, cut into 1-inch pieces Makes about 5 cups 2 tablespoons unsalted butter or olive oil ½ ounce fresh ginger, peeled and cut into 2 small shallots (about 3 ounces) ½-inch pieces 3 garlic cloves 1 garlic clove 1 small leek (about 2 ounces), white part only 1 pound carrots, peeled and cut to fit 1 tablespoon olive oil feed tube 2 tablespoons unsalted butter ½ teaspoon kosher salt 1 bunch kale, hard stems discarded and ¼ teaspoon ground cinnamon roughly chopped 1⁄8 teaspoon ground allspice 1 bunch Italian parsley, leaves only Pinch freshly ground nutmeg ½ teaspoon kosher salt 1 thyme sprig ¼ teaspoon freshly ground black pepper 4 cups chicken broth, low sodium 4 cups vegetable broth low sodium ½ cup heavy cream 1. Insert the metal chopping blade into the Food Processor Attachment and place on the blender base. Add the onion and pulse on High to roughly chop, about 8 to 10 pulses. 2. Put the butter or oil into a 6-quart saucepan set over medium heat. Add onion. While onion is cooking, chop ginger and garlic together by running on High. Add ingredients to the saucepan. 1. Insert the metal chopping blade into the Food Processor Attachment and place on the blender base. Add the shallot, garlic and leek and process on High until finely chopped. 2. Put the oil and butter into a 6-quart saucepan set over medium heat. Once butter is melted, add the chopped shallot-garlic-leek mixture. Sweat ingredients together so that they gently sauté, but do not pick up any color. 18