Hamilton Beach MealMaker Express 80200 - Manual (Page 45)

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(OOUHfiTiP:
Crepes can be made
up to two days ahead
and stored in the refrig­
erator or they can be
frozen: Place a piece of
waxed paper between
each crepe as you
make them so they
do not stick together.
SUBSTITUTIONS:
For main dish crepes
omit the sugar, vanillat
and cinnamon and
proceed as directed.
MIUTIONS;
• Fold the crepes in half
and then half again.
Place them in a serving
dish and top with warm
fruit and whipped
cream.
• Fill the crepes with
your favorite ice
cream and roll them
up. Store in the freezer
and serve when you
have unexpected
company. Top with
hot fudge or caram^
sauce, chopped nuts,
and whipped cream,
or warm fruit and
whip>ped cream.
Nutritional Information
Per Serving
Serving Size: 1
Nutrient Per Serving
Calories 168
Total Pat 7g
Saturated Fat ig
Cholesterol 72mq
Sodium 430mq
Carbohydrates 20g
Dietary Fiber 19
Protein 6g
PREP: 5 min.
COOK: 12 min.
A French favorite. Try them plain, with fruit, or with chocolate
sauce. Bon appétit!
2 eggs, well beaten
1 cup all-purpose flour
1 cup milk
1 tablespoon sugar
2 tablespoons oil
1 teaspoon salt
1 teaspoon vanilla
V4 teaspoon cinnamon
is Preheat the Griddle to high.
" Combine all the ingredients. Mix well with a wire
whisk to remove all lumps.
Starting at the outside edge of the Griddle and
moving toward the center, quickly pour V4 cup
of the batter onto the griddle. Spread the batter
as thin as possible with the back of a metal
spoon or a small metal spatula so that the entire
surface of the Griddle is covered with batter and
forms a thin pancake.
'IsCook until browned on the first side, about
1 minute. Lift the edge of the crepe with a knife
or spatula and turn.
Cook the second side for 50 seconds or until
lightly browned.
Repeat the process until all the crepes are
cooked.
Makes: 6
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