Cuisinart SMARTPOWER DUET BFP-603 - Manual (Page 22)

7
2. Add remaining dry ingredients and pulse on High for about 30 seconds until
ingredients are well blended.
3. Prepare pancakes using a ¼-cup measuring cup to scoop pancakes onto
prepared pan to cook.
Nu tritio na l in fo rm ation pe r s erv in g ( 2 p an ca kes ):
Cal ori es 188 (42 % fr om fat ) • car b. 2 0g • p ro . 7g • fa t 9 g • sat . fa t 5g
• ch ol. 71m g • so d. 2 73m g • cal c. 1 30m g • fib er 0g
Ap ple W aln ut Waf fles
Ser ved with war m m ap le syr up , th ese waf fle s ar e a co mfo rtin g fa ll t rea t.
Mak es 10 Bel gia n-s tyl e wa ffle s (6 cup s o f b att er)
½ cu p to ast ed wa ln uts
½ la rg e a pp le , c ore d
1¾ cu ps re du ce d-f at milk
1 la rg e e gg
1 la rg e e gg wh ite
¼ cu p ve ge ta ble oil
¾ te asp oo n p ure va nill a e xtr ac t
3 ta ble sp oo ns lig ht bro wn su ga r
1½ cu ps un ble ac he d, all- pu rp ose flo ur
¼ cu p w he at ge rm
1 ta ble sp oo n p lu s 1 te asp oo n b ak in g p ow de r
½ te asp oo n sa lt
¼ te asp oo n g ro un d c in na mo n
1. Insert the chopping blade into the food processor; fit onto the motor base.
2. Put the walnuts in the work bowl. Pulse 2 to 3 times on High to chop. Remove
the chopping blade and replace with the reversible shredding/slicing disc, with
the shredding side facing up. Shred the apple directly into the work bowl with
the nuts. Remove the food processor attachment and reserve.
3. Put dry ingredients in a large mixing bowl. Whisk to combine. 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. 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).
4. Transfer the batter to the large mixing bowl that was previously holding the dry
ingredients. Add the reserved apple and walnuts; fold to just combine.
5. 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.
Nu tritio na l in fo rm ation pe r w aff le:
Cal ori es 220 (45 % fr om fat ) • car b. 2 4g • p ro . 6 g • fat 11g • sa t. f at 1g
• ch ol. 25m g • so d. 3 52m g • cal c. 2 30m g • fib er 1g
Crê pe Bat ter
Ext rem ely vers atil e, t his rec ip e sh oul d b e ad ded to eve ryo ne’ s co lle ctio n.
The se crê pes ca n b e f ille d w ith sw eet ite ms (ci nna mo n-s ug ar
and fr uit; w hip ped cr eam an d c ho co lat e)
or sav ory (e gg s a nd ha m; v eg eta ble s a nd ho lla nd ais e).
Mak es ab out 20 ei ght -in ch crê pes
3 la rg e e gg s, ro om te mp era tu re
¼ cu p u nsa lte d b utt er, me lte d a nd co ole d to ro om te mp era tu re
¾ cu p u nb le ac he d, all- pu rp ose flo ur
½ te asp oo n sa lt
1 ta ble sp oo n g ra nu la te d su ga r
1 cu p re du ce d-f at milk , ro om te mp era tu re
1 te asp oo n p ure va nill a e xtr ac t
1 te asp oo n u nsa lte d b utt er, ro om te mp era tu re
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 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 the batter is gone.
3. Serve with yogurt and nut filling (recipe follows).
Nu tritio na l in fo rm ation pe r c rê pe:
Cal ori es 56 (52 % fr om fat ) • car b. 5 g • pro . 2g • fa t 3g • sa t. f at 2g
• ch ol. 39m g • so d. 7 7m g • cal c. 2 2m g • fib er 0g