Cuisinart FP-14 - Manual (Page 71)

22
BREAKFAST & BRUNCH
Makes 6 servings
Approximate pr eparation time: 10 minutes plus 35 minutes
for cooking
Sift the flours together in a small bowl.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart
®
Food Processor . With the machine
running, add the eggs through the feed tube. Add the flours
and salt and process until just combined. W ith the machine
running, add the milk and melted butter together through the
feed tube and process until homogenous. T ransfer mixture to
a container, cover and r efrigerate for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and pulse the onions to chop, about 5 times. Put the oil into a
large skillet and place over medium heat. Once the oil
shimmers across the pan, add the onion and sauté until
softened, about 3 minutes. Add the spinach a handful at a
time, along with the salt and pepper, and sauté until bright
and wilted, about 9 minutes total. Reserve filling.
Poach the eggs: Pour water with 1 tablespoon of white vinegar
per every 4 quarts into a large saucepan. Place over high heat
and bring to a strong simmer . Carefully add eggs by cracking
over the water – use a spatula to separate the eggs. Cook until
desired doneness. T ransfer with slotted spoon to ice water to
stop cooking. Reserve.
Prepar e the crêpes: Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter ar ound the pan with a
paper towel. Add a scant ¼ cup of batter to the preheated pan. W orking very
quickly, move the batter ar ound so it just coats the bottom. You want the pan
to be coated thinly and evenly. After about 1 minute, when the cr êpe is set
and lightly browned, flip the cr êpe using a heatproof spatula, and cook for an
additional minute. Reserve on a plate. Continue with the remaining batter ,
stacking the crêpes as you go.
When all of the crêpes ar e prepar ed, cover plate with foil – to keep crêpes
warm, place plate over a skillet containing some water over medium-low heat.
T o serve cr êpes:
Bring a small pot of water to a simmer to reheat poached eggs.
Each crêpe should be filled with ¼ cup of the spinach filling and
½ tablespoon of goat cheese. Fold each crêpe in half and lay one partially on
top of the other. Place the two cr êpes on each plate and top with a reheated
poached egg.
Serve with Hollandaise Sauce (page 12) on the side.
Nutritional information per serving:
Calories 398 (24% from fat) | carb. 62g | pro. 16g | fat 11g | sat. fat 4g |
chol. 46mg | sod. 607mg | calc. 98mg | fiber 4g
This brunch dish is absolutely delicious served with hollandaise sauce.
BUCKWHEAT CRÊPES WITH
SPINACH AND GOAT CHEESE
B
UCKWHEAT CRÊPES
:
¾ CUPS BUCKWHEAT FLOUR
¼
CUP UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TEASPOON KOSHER SALT
3
LARGE EGGS
1¼
CUPS WHOLE MILK
3 TABLESPOONS UNSALTED
BUTTER
,
MELTED
F
ILLING
:
½
RED ONION
,
CUT INTO
½-
INCH PIECES
2 TABLESPOONS OLIVE OIL
20
OUNCES BABY SPINACH
1
TEASPOON KOSHER SALT
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
1
TEASPOON UNSALTED BUTTER
6 LARGE EGGS
4
OUNCES SOFT GOAT CHEESE
1 RECIPE FOR H OLLANDAISE
S AUCE ( PAG E 12)