7
2.
Add
remaining dry
ingredients and
pulse on
High for
about 30
seconds until
ingredients are
well blended.
3.
Prepare
pancakes using
a ¼-cup
measuring cup
to scoop
pancakes onto
prepared pan
to cook.
Nu
tritio
na
l in
fo
rm
ation
pe
r s
erv
in
g (
2 p
an
ca
kes
):
Cal
ori
es
188
(42
% fr
om
fat
) •
car
b. 2
0g
• p
ro
. 7g
• fa
t 9
g •
sat
. fa
t 5g
• ch
ol.
71m
g •
so
d. 2
73m
g •
cal
c. 1
30m
g •
fib
er
0g
Ap
ple W
aln
ut
Waf
fles
Ser
ved
with
war
m m
ap
le
syr
up
, th
ese
waf
fle
s ar
e a
co
mfo
rtin
g fa
ll t
rea
t.
Mak
es
10
Bel
gia
n-s
tyl
e wa
ffle
s (6
cup
s o
f b
att
er)
½
cu
p to
ast
ed
wa
ln
uts
½
la
rg
e a
pp
le
, c
ore
d
1¾
cu
ps
re
du
ce
d-f
at
milk
1
la
rg
e e
gg
1
la
rg
e e
gg
wh
ite
¼
cu
p ve
ge
ta
ble
oil
¾
te
asp
oo
n p
ure
va
nill
a e
xtr
ac
t
3
ta
ble
sp
oo
ns
lig
ht
bro
wn
su
ga
r
1½
cu
ps
un
ble
ac
he
d,
all-
pu
rp
ose
flo
ur
¼
cu
p w
he
at
ge
rm
1
ta
ble
sp
oo
n p
lu
s 1
te
asp
oo
n b
ak
in
g p
ow
de
r
½
te
asp
oo
n sa
lt
¼
te
asp
oo
n g
ro
un
d c
in
na
mo
n
1.
Insert
the chopping
blade into
the food
processor; fit
onto the
motor base.
2.
Put
the walnuts
in the
work bowl.
Pulse 2
to 3
times on
High to
chop. Remove
the chopping
blade and
replace with
the reversible
shredding/slicing disc,
with
the shredding
side facing
up. Shred
the apple
directly into
the work
bowl with
the nuts.
Remove the
food processor
attachment and
reserve.
3.
Put
dry ingredients
in a
large mixing
bowl. Whisk
to combine.
Put the
milk,
egg, egg
white, oil
and vanilla
into the
blender jar.
Run on
Low for
20 seconds
to fully
combine. Add
half of
the dry
ingredients. Pulse
on Low
to combine;
scrape down
sides of
the jar.
Add the
remaining dry
ingredients and
pulse on
Low to
just combine
(it is
OK if
there are
still dry
patches in
the batter).
4.
Transfer
the batter
to the
large mixing
bowl that
was previously
holding the
dry
ingredients. Add
the reserved
apple and
walnuts; fold
to just
combine.
5.
Preheat
a Belgian
waffle maker
to desired
setting. Pour
the suggested
amount
of batter
(refer to
waffle maker
instructions) onto
the prepared,
preheated
waffle maker.
Quickly and
carefully spread
the batter
evenly with
a heatproof
spatula. Close
the cover
and cook
until done.
Serve immediately.
Nu
tritio
na
l in
fo
rm
ation
pe
r w
aff
le:
Cal
ori
es
220
(45
% fr
om
fat
) •
car
b. 2
4g
• p
ro
. 6
g •
fat
11g
• sa
t. f
at
1g
• ch
ol.
25m
g •
so
d. 3
52m
g •
cal
c. 2
30m
g •
fib
er
1g
Crê
pe
Bat
ter
Ext
rem
ely
vers
atil
e, t
his
rec
ip
e sh
oul
d b
e ad
ded
to
eve
ryo
ne’
s co
lle
ctio
n.
The
se
crê
pes
ca
n b
e f
ille
d w
ith
sw
eet
ite
ms
(ci
nna
mo
n-s
ug
ar
and
fr
uit;
w
hip
ped
cr
eam
an
d c
ho
co
lat
e)
or
sav
ory
(e
gg
s a
nd
ha
m; v
eg
eta
ble
s a
nd
ho
lla
nd
ais
e).
Mak
es
ab
out
20 ei
ght
-in
ch
crê
pes
3
la
rg
e e
gg
s,
ro
om
te
mp
era
tu
re
¼
cu
p u
nsa
lte
d b
utt
er,
me
lte
d a
nd
co
ole
d to
ro
om
te
mp
era
tu
re
¾
cu
p u
nb
le
ac
he
d,
all-
pu
rp
ose
flo
ur
½
te
asp
oo
n sa
lt
1
ta
ble
sp
oo
n g
ra
nu
la
te
d su
ga
r
1
cu
p re
du
ce
d-f
at
milk
, ro
om
te
mp
era
tu
re
1
te
asp
oo
n p
ure
va
nill
a e
xtr
ac
t
1
te
asp
oo
n u
nsa
lte
d b
utt
er,
ro
om
te
mp
era
tu
re
1.
Put
the eggs,
melted butter,
flour, salt
and sugar
into the
blender jar.
With
the unit
running on
Low, carefully
remove the
pour lid
from the
cover of
the
blender. Add
the milk
and vanilla
through the
opening. Mix
about 15
to 20
seconds, or
until smooth.
If time
allows, let
the batter
rest in
the refrigerator
for
at least
½ hour.
Before using
batter, whisk
to re-blend,
straining if
necessary
to remove
any lumps.
2.
Melt
the teaspoon
of butter
in an
8-inch skillet
set over
medium heat.
Once
pan is
hot, add
a scant
¼ cup
of batter
to the
pan, moving
the batter
around
quickly to
make a
thin coating
on the
pan. Cook
the crêpe
for 2
to 3
minutes,
until the
edges just
start to
brown, and
then carefully
flip and
finish the
other
side for
an additional
minute. Continue
cooking crêpes
until the
batter is
gone.
3.
Serve with
yogurt and
nut filling
(recipe follows).
Nu
tritio
na
l in
fo
rm
ation
pe
r c
rê
pe:
Cal
ori
es
56
(52
% fr
om
fat
) •
car
b. 5
g •
pro
. 2g
• fa
t 3g
• sa
t. f
at
2g
• ch
ol.
39m
g •
so
d. 7
7m
g •
cal
c. 2
2m
g •
fib
er
0g