Crêpes; Pancakes; Shepherds Pie - Breville Avance BEF200 Instructions And Recipes Manual

Batters
(continued)
Crêpes
Makes 10
1 ⁄ cups plain flour
1
2
Pinch of salt
3 x 60g eggs, lightly beaten
1 ⁄ cups milk
1
4
1 teaspoon vanilla essence
2 tablespoons butter, melted
1 tablespoon butter, extra, for greasing
Lemon juice, for serving
Icing sugar, for serving
1. Preheat frypan on heat setting 8- 'High Sear'.
2. Sift flour and salt into small bowl. Combine
eggs, milk, vanilla and butter. Slowly add to dry
ingredients and beat mixture until smooth.
3. Add butter to lightly grease frypan. Pour
sufficient batter into frypan to make a
fine even crêpe. Turn crêpe over and cook
until golden. Remove crêpe and repeat
with remaining mixture. Cook quickly as
overcooking will toughen crêpes.
Serve sprinkled with lemon juice and icing sugar.
R6
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Pancakes

Makes 8
1 cup plain flour
Pinch of salt
1 x 60g egg
⁄ cup milk
1
4
2 tablespoons butter, melted
2 tablespoons butter, extra, for greasing
Fruit, for serving
Ice-cream, for serving
1. Preheat frypan on heat setting 6-8.
2. Combine flour, salt, egg, milk and butter in
small mixing bowl. Beat until smooth.
3. Allow mixture to stand for 5 minutes.
4. Add butter to lightly grease frypan. Pour a
small quantity of batter into frypan. Cook until
bubbles form on top of the pancake. Carefully
turn the pancake over and cook until golden
brown.
5. Remove pancake from pan and repeat with
remaining mixture.
Serve with fruit and ice-cream. Also ideal for
savoury dishes.
Main course - Lamb

Shepherds pie

Serves 4
1 kg lean cooked roast lamb
30g butter
2 medium onions, thinly sliced
⁄ cup plain flour
1
4
1 teaspoon Dijon mustard
2 cups chicken stock
⁄ cup freshly chopped parsley
1
4
⁄ cup freshly chopped mint
1
4
⁄ teaspoon ground black pepper
1
4
2 tablespoons Worcestershire sauce
1. Trim meat and cut into small cubes or mince in
food processor. Set aside.
2. Preheat frypan on heat setting 'High Sear'.
Add butter to melt. Add onions and sauté until
golden.
3. Add flour and mustard. Cook for 3 minutes,
stirring constantly. Reduce to heat setting 2-4.
4. Gradually add stock, stirring until smooth.
Increase to 'High Sear' setting. Bring mixture
to the boil, then reduce to heat setting 4-6 and
simmer for 5 minutes.
5. Add prepared meat, herbs and Worcestershire
sauce to the mixture and stir thoroughly.
6. Transfer lamb mixture to a lightly greased, 8
cup ovenproof dish. Keep warm.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
POTATO TOPPING INGREDIENTS
4 large potatoes, peeled and chopped
⁄ cup sour cream
1
3
40g butter
2 tablespoons freshly grated parmesan cheese
Salt and pepper, to taste
1. Place potatoes and sufficient water to cover
in frypan. Cover with lid and bring to the boil.
Cook for 20 minutes or until soft. Drain well.
2. Mash cooked potatoes with remaining
ingredients. Whip potatoes until smooth and
creamy.
3. Spread whipped potatoes over prepared lamb
mixture.
4. Place into a preheated oven 220ºC for 20
minutes, or under a preheated grill, until potato
topping is golden and lightly crisped.
R7