Breville BFP800 Instruction Booklet page 67

RECIPES
STRAWBERRy CRêPES
Makes 8 serves
INGREdIENTS
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar
¼ cup caster sugar, extra
¼ cup water
1 punnet strawberries, washed and hulled
2 tablespoons brandy, optional
METHOd
1. Assemble the food processor using the
quad blade.
2. Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
4. To make Strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5. Reassemble the food processor using
the quad blade. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6. Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crêpes and bake in a preheated
oven at 200°C for 10-15 minutes.
Serve Strawberry Crêpes with scoops of
vanilla ice cream.
BUTTERCAKE
Makes 8-12 serves
INGREdIENTS
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
½ cup/125ml cup milk
2 cups/300g self-raising flour
METHOd
1. Assemble the food processor using the
quad blade.
2. Place butter, sugar and vanilla into
processing bowl. Process until well
creamed.
3. While motor is running, add eggs one at
a time down the feed chute, mixing well
after each addition.
4. Place milk and flour into the
processing bowl and process using Pulse
button until well mixed.
Do not over process.
5. Pour mixture into two greased and
lined 18cm sandwich pans or one
28cm x 18cm lamington pan. Bake in
a preheated oven at 180°C for 25-30
minutes or until cooked when tested.
variations – In Step 2 add to the creamed
butter and sugar:
Lemon: 1 tablespoon grated lemon zest
Chocolate: 1½ tablespoons cocoa powder
Coffee: 1 tablespoon coffee powder
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