Batter/Eggs - Sharper Image 8291 SI Instruction Manual

BATTER/EGGS

CREPES
1 cup milk
2 eggs
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup flour
¼ cup sugar
¼ teaspoon salt
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 10 seconds.
2. To make crepe pour batter into a hot greased skillet. Cook until lightly browned;
turn and brown the other side.
3. Fill crepes with favorite filling.
BLINTZES
1 cup flour
¾ cup milk
½ cup water
3 eggs
3 tablespoons butter
½ teaspoon salt
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend until smooth.
2. Lightly coat 6 inch fry pan with butter. Pour small amount of batter in pan and
swirl to coat evenly. Cook blintze and turn to cook other side few seconds.
3. Fill with 2 teaspoons cheese or fruit filling. Dust with powdered sugar.
FLUFFY OMELET
2 eggs 1 ounce cheese, shredded
2 tablespoons milk dash cayenne pepper
1 ounce ham, small diced dash salt
1. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 10 seconds.
2. Pour into a greased skillet pan to cook.
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BATTER/EGGS
PESTO SCRAMBLED EGGS
1 tablespoon oil
2 eggs
2 tablespoons white cheddar cheese
salt and pepper to taste
1 teaspoon pesto
1. Heat oil in a skillet over medium heat.
2. Place eggs, cheddar cheese, salt and pepper in cup, twist on the blade. Place cup in
base and press down on the cup to turn the unit on. Blend for 10 seconds.
3. Pour into pan, and cook stirring for 3 to 5 minutes. Remove from heat, and stir in pesto.
GREEK SCRAMBLED EGGS
3 eggs ½ cup feta cheese, crumbled
1 tablespoon butter
¼ cup tomatoes, chopped
1 teaspoon water
salt and pepper to taste
1. Place eggs and water in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 10 seconds.
2. Heat butter in a skillet over medium heat. Pour eggs into pan. Top with feta cheese
and cook, stirring occasionally for 2 minutes. Stir in chopped tomatoes and finish
cooking. Season with salt and pepper.
VEGETABLE OMELET
½ onion, diced
¼ cup sliced mushrooms
2 tablespoons green pepper, diced
2 eggs
2 tablespoons milk
1. In a medium skillet sauté onion, mushrooms and green peppers for 3 minutes.
2. Place eggs, milk, garlic powder, thyme, and Swiss cheese in cup, twist on the
blade. Place cup in base and press down on the cup to turn the unit on. Blend
for 15 seconds.
3. Heat the olive oil in skillet over medium heat. Pour in egg mixture, and cook 5
minutes, or until firm. Top with tomato and the vegetable mixture. Fold eggs over
filling, and serve warm.
½ teaspoon garlic powder
½ teaspoon thyme
2 ounces Swiss cheese, shredded
1 teaspoon olive oil
½ tomato, diced
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