Crêpes With Chocolate-Hazelnut Spread; And Bananas; Lemon Ginger Scones - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

Crêpes with Chocolate-Hazelnut
Spread and Bananas
A sweet-tooth breakfast, or a fun
dessert, the crêpes can also be filled
with savory items, such as scrambled
eggs and vegetables.
Makes about 18 filled crêpes
¼ cup unsalted butter, cut into
tablespoons
1 cup reduced-fat milk, room
temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room
temperature
Filling:
½ cup chocolate-hazelnut spread,
room temperature
2 to 3 bananas, thinly sliced
Confectioners' sugar, for serving
1 . Prepare the crêpes: Put the butter with the
milk in a small saucepan over low heat .
When the butter is melted, remove from
heat and cool slightly .
2 . While the butter/milk is heating, put the
flour, salt, and sugar in a medium bowl .
Mix on Speed 1 to combine, about 30
seconds . Add the eggs and vanilla extract
and mix on Speeds 2 to 3 until the mixture
resembles a thick and sticky batter . While
mixing on Speed 2, mix in the milk and
butter mixture until the batter is smooth,
increasing to Speed 3 once all of the
liquid has been added . Rest the batter
in the refrigerator for a minimum of 30
minutes, or up to overnight .
3 . Cook the crêpes: Mix the crêpe batter
briefly on Speeds 2 to 3 to remove any
lumps that may have formed . If lumps
remain, pour through a fine strainer . Set
an 8- to 10-inch crêpe pan or nonstick
skillet over medium/medium-high heat .
Once pan is hot, add the 1 teaspoon
of butter . Tilt pan to evenly distribute
the butter; let pan rest on heat for an
additional 30 seconds . Add a small
amount of batter, a scant ¼ cup, 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 no more than
30 seconds . Remove and repeat with
remaining batter .
4 . To serve, place one crêpe on a clean
surface . Put a thin layer of the chocolate-
hazelnut spread on half of the crêpe and
then top with the sliced banana . Fold in
half, and then half again and serve . Dust
with the confectioners' sugar . Repeat with
remaining crêpes .
Nutritional information per crêpe:
Calories 264 (35% from fat) • carb. 40g
pro. 5g • fat 9g • sat. fat 6g • chol. 47g
sod. 440g • calc. 99mg • fiber 1g
8

Lemon Ginger Scones

Not too sweet, these scones are a
perfect match for a steamy cup of tea in
the morning.
Makes 8 scones
2½ cups cake flour, plus more for
shaping
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
Grated zest of 1 lemon (about 1
tablespoon)
1 cup buttermilk
1 large egg
6 tablespoons unsalted butter,
cut into ½-inch cubes, room
temperature (for about 5 to 10
minutes, be sure the butter is not
too soft)
¼ cup chopped, candied ginger
Egg wash (1 large egg plus 1
teaspoon water, whisked well)
Turbinado sugar, for sprinkling
1 . Put the flour, sugar, baking powder,
baking soda, salt, and zest in a large
mixing bowl . Mix the dry ingredients on
Speed 1 to fully combine . Reserve .
2 . Put the buttermilk and egg in a small
bowl . Mix on Speed 1 to combine . Add
the butter to the dry ingredients and mix
on Speeds 2 to 3, until mixture is shaggy .