Breville the Sous Chef BFP800XL, Instruction Book

Page: 47 / 97

47
RECIPES
STRAWBERRy CRêPES
Makes 8 serves
INGREdIENTS
2 large eggs
1 cup/235ml milk
1 tablespoon butter, melted
1 cup/130g all purpose flour
2 teaspoons bakers sugar
¼ cup bakers, extra
¼ cup water
1 pint strawberries, washed and hulled
2 tablespoons brandy, optional
METHOd
1. Assemble the Food Processor using the
S Blade™.
2. Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
4. To make Strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5. Reassemble the Food Processor using
the S Blade™. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6. Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crêpes and bake in a preheated
oven at 400°F (200°C) for 10-15
minutes.
Serve Strawberry Crêpes with scoops of
vanilla ice cream.
BFP800XL_IB_B11_FA.indd 47 27/05/11 5:00 PM