Cuisinart SPB-650P1 Instruction Manual - Page 16

Crêpe Batter Raspberry Sauce Extremely versatile, this recipe should be added to everyone's collection. Crêpes can be filled with sweet items (cinnamon-sugar and fruit; whipped cream and chocolate) or savory (eggs and ham; vegetables and hollandaise). Use this sweet, fruity sauce to complement different desserts, from ice cream to cheesecake to chocolate. Makes about 1¼ cups Makes about 12, 8-inch crêpes 3 large eggs, room temperature ¼ cup (½ stick) unsalted butter, melted and cooled to room temperature ¾ cup unbleached, all-purpose flour ½ teaspoon kosher 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. With the unit running on Low, carefully remove the pour lid from the cover of the blender jar. 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 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 the other side for an additional minute. Continue cooking crêpes until there is no more batter. 3. Serve with sweet or savory fillings of your choice. 1 bag (12 ounces) frozen raspberries, thawed ¼ cup granulated sugar Pinch kosher salt Pinch grated orange zest 1. Put the ingredient in the order listed, into the blender jar. 2. Blend on High for about 15 seconds, or until smooth. 3. Pass through a fine mesh strainer to remove all of the raspberry seeds. 4. Taste and adjust seasoning accordingly. Raspberry Sauce will keep refrigerated for about 1 week to 10 days. Nutritional information per serving (2 tablespoons): Calories 55 (1% from fat) • carb. 14g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 29mg • calc. 10mg • fiber 1g *Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For a lower-cholesterol mayonnaise, and to avoid using raw eggs, use cholesterol-free egg substitute for the egg yolk. 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 16