Sweet Crêpe Batter; Curried Coconut And Butternut Squash Soup - Cuisinart Hurricane CBT-1500C Instruction And Recipe Booklet

Sweet Crêpe Batter
Think of crêpes as a blank canvas. They can be stuffed with
traditional sweet fillings such as fresh fruit or chocolate sauce, but
they can also be used with savoury fillings such as scrambled
eggs, vegetables and cheese. Looking to "wow" with a special
dessert? Use the crêpes to make a knockout layer cake. The
crêpes are the "cake layers" and you can fill with anything from a
thick whipped cream, to your favourite cake filling.
Makes about 15, eight-inch (20 cm) crêpes
3 large eggs
4 tablespoons [60 ml (½ stick)] unsalted butter, melted
and cooled to room temperature
¾ cup (175 ml) unbleached, all-purpose flour
½ teaspoon (2.5 ml) kosher salt
1 tablespoon (15 ml) granulated sugar
1 cup (250 ml) reduced-fat milk
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) unsalted butter
1. Put the eggs, melted butter, flour, salt and sugar into the
blender jar. Select Low and while the unit is running, carefully
remove the measuring cup from the cover of the blender. Add
the milk and vanilla through the opening. Mix about 15 to
20 seconds, or until smooth. Allow the batter to rest for a
minimum of 1 hour, or up to overnight, refrigerated.
2. Before using batter, re-blend or whisk to remove any lumps
(strain if necessary).
3. Set an 8- to 10-inch (20 to 25 cm) crêpe pan or nonstick skillet
over medium/medium-high heat. Once pan is hot, add the 1
teaspoon (5 ml) of butter. Tilt pan to evenly distribute the
butter; let rest on heat for an additional 30 seconds. Add
batter, about a scant quarter-cup (60 ml), and with the pan in
hand, quickly and evenly rotate it so the crêpe batter thinly
coats the entire bottom surface. Allow to cook until set, about
2 minutes (traditionally the crêpe should not brown). Flip and
cook on the second side for 30 seconds. Remove and repeat
with remaining batter.
Nutritional information per crêpe:
Calories 75 (54% from fat) • carb. 6g • pro. 2g • fat 4g • sat. fat 3g
• chol. 47mg • sod. 97mg • calc. 30mg • fiber 0g
Curried Coconut and
Butternut Squash Soup
The butternut squash in this soup can be prepared up to 3 days in
advance and stored in the fridge to make dinner prep extra easy
when you're in a time crunch.
Makes about 4 cups (1 L)
1 pound (454 g) butternut squash, seeded, roasted*
1 tablespoon (15 ml) unsalted butter or ghee**
½ small onion, chopped
2 garlic cloves, chopped
½ jalapeño, seeded and chopped
1-inch (2.5 cm) piece ginger, peeled and chopped
½ teaspoon (2.5 ml) kosher salt, divided
1 tablespoon (15 ml) curry powder
½ cup (125 ml) coconut milk
2 cups (500 ml) chicken broth, low sodium
1. In a medium to large saucepan or casserole pan, heat butter or
ghee over medium heat. Once the butter or ghee is hot, add
the onion, garlic, jalapeño, ginger and ¼ teaspoon of the salt.
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