Cuisinart Smooth Operator SMO-56 Instruction And Recipe Booklet page 12

Crêpes
Makes about 16 crêpes
1 1 ⁄ cups whole milk
2
1 cup plus 2 tablespoons all-purpose
flour
3 large eggs
2 teaspoons sugar
1 ⁄ teaspoon salt
4
1 tablespoon unsalted butter, melted
additional melted butter
Combine milk, flour, eggs, sugar and salt in
blender. Blend until smooth, occasionally scraping
down sides of blender, about 2 minutes. Add 1
tablespoon melted butter and blend 30 seconds.
Cover and refrigerate crêpe batter in blender
container at least 1 hour and up to 4 hours.
Reblend batter for 15 seconds. Heat nonstick
skillet with 8-inch-diameter bottom over medium-
high heat. Brush with melted butter. Pour
of batter into skillet, tilting skillet quickly to coat
bottom evenly. Cook until top of crêpe appears
dry and bottom is golden, loosening edges of
crêpe with spatula, about 45 seconds. Turn crêpe
over; cook until brown spots appear on bottom,
about 30 seconds. Transfer to plate. Top with
plastic wrap. Repeat with remaining batter,
brushing skillet with more butter as needed. As
crêpes are cooked, layer as directed, between
sheets of plastic wrap. (Can be made 1 day
ahead. Cover with plastic wrap plastic; chill.)
For serving immediately, cover the crêpes with
aluminum foil and keep them warm in a
preheated 200ºF oven. For serving later, wrap
them in plastic wrap in quantities intended for
each use and slip them into a self-sealing plastic
bag. Refrigerate the crêpes for up to 3 days,
or freeze them for up to 2 months.
Nutritional information per 1 ⁄
Calories 61 (33% from fat) • carb. 7g • pro. 3g
• fat 2g • sat. fat 1g • chol. 40mg • sod. 53mg
• calc. 30mg • fiber 0g
12
Brown Sugar & Cinnamon
Caramelized Apples
1
⁄ cup (
4
1
⁄ cup (packed) golden brown sugar
2
4 large apples (about 1
peeled, halved, cored, each
half cut lengthwise into 6 slices
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Melt butter in large nonstick skillet over medium-
high heat. Add brown sugar; stir 1 minute. Add
apple slices and lemon juice; cook until apples
begin to release juice and syrup forms in skillet.
Sprinkle with cinnamon and cook, turning apple
slices frequently, about 3 to 4 minutes. Apples
should be tender but still maintain their shape.
(Can be made 2 hours ahead. Let stand at room
1 temperature. Rewarm before using.)
⁄ cup
4
Use to fill crêpes. Top with vanilla or caramel ice
cream, or slightly sweetened whipped cream.
Calories 67 (34% from fat) • carb. 12g • pro. 0g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 2mg
-cup serving:
4
1
⁄ stick) unsalted butter
2
1
⁄ pounds),
2
Nutritional information per crêpe:
• calc. 9mg • fiber 1g