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MIXED BERRY CREPES
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2 x 60 g eggs
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250 ml milk
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1 sp butter, melted
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1 cup plain flour
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2 tsp caster sugar
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¼ cup caster sugar, extra
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¼ cup water
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250 g mixed fresh berries (strawberries, ras-
pberries, blueberries), washed and hulled
Place eggs, milk, butter, flour and caster sugar
into blender jug. Select mixing (level 1-12) func-
tion, blend until smooth. Allow to stand for 1 hour.
Heat a small non stick frypan or crepe pan.
Pour ¼ cup batter into pan, swirling to cover
base. Cook on medium heat until underside is
golden, approximately 1 minute. Remove from
pan and place on a plate. Repeat with remai-
ning batter, stacking crepes onto plate and inter-
weaving with grease proof paper. Set aside.
To make mixed berry sauce, heat extra sugar
and water in a small saucepan until dissolved.
Add mixed berries and cook until soft. Let the
mixture cool down, place mixture in blender jug
and blend until smooth, select mixing (level 1-12)
function. Fold crepes into quarters and arrange in
an ovenproof dish overlapping layers. Pour over
sauce and bake in a preheated oven at 200 ºC
for 10-15 minutes. Serve with scoops of vanilla
ice cream.
Tip:
Brandy can be added to mixed berry sauce
if desired.
COCKTAILS
MARGARITA
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60 ml tequila
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60 ml cointreau
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80 ml lime juice
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12 ice cubes
Place tequila, contreau, lime juice and ice cubes
into blender jug. Select ›Ice Crush‹ program,
blend until well combined and ice is crushed. Ser-
ve in salt rimmed glasses.
SUNSET COOLER
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375 ml sauternes
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2 cups frozen pears, peeled, cored and
diced
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1 cup frozen apricots, de-seeded and diced
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1 sp lemon juice
Place all ingredients in blender jug. Select ›Ice
Crush‹ program, blend until smooth.
Tip:
Sauternes is a sweet dessert wine.
Tip:
Place diced fruit in a plastic bag and freeze
until firm.
FROZEN SANGRIA
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250 ml fruity red wine, chilled
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125 ml cranberry or red grape juice
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125 ml lemon sorbet
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80 ml orange concentrate
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½ cup fresh seedless grapes, frozen
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1 cup tinned plums, drained
Place all the ingredients in a blender jug. Select
›Ice Crush‹ program, blend until smooth.
PINA COLADA
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2 sp white rum
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2 sp coconut cream
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2 tsp sugar
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¾ cup unsweetened pineapple juice
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10 ice cubes
Place all ingredients into blender jug. Select ›Ice
Crush‹ program, blend until well combined and
ice is crushed. Serve immediately.
