4
SWEET CRÊPE BATTER
Makes 12 to 13 crêpes
¼
cup unsalted butter
1
cup reduced-fat milk
¾
cup unbleached, all-purpose flour
½
teaspoon sea salt
2
tablespoons granulated sugar
3
large eggs, room temperature
1
teaspoon pure vanilla extract
½
tablespoon unsalted butter,
room temperature
1.
Melt the ¼ cup butter with the milk in a
small saucepan over low heat. You want
the mixture to be warm with the butter
just melted.
2.
While butter is melting, combine the
flour, salt and sugar in a medium bowl.
Insert the chef’s whisk into the Cuisinart
®
Hand Mixer. Mix on speeds 1 to 2 to fully
combine, about 20 seconds. Add the
eggs and vanilla and mix on speeds 2 to
3 until thickened, about 1 minute. Whisk
in the warm milk and butter mixture until
the batter is smooth. If time allows, leave
the batter to rest in the refrigerator for at
least ½ hour.
3.
Melt the ½ tablespoon of butter in a small
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.
4.
Serve with a dollop of the yogurt filling
and fresh fruit (previous recipe).
Nutritional information per crêpe:
Calories 180 (52% from fat) • carb.16g • pro. 5g
• fat 10g • sat. fat 6g • chol. 115mg • sod. 200mg
• calc. 51mg • fiber 0g
LEMON ROSEMARY SCONES
A savory version of this
tender breakfast favorite!
Makes 8 servings
2½
cups unbleached, all-purpose flour
2
tablespoons granulated sugar
2
teaspoons baking powder
1
teaspoon table salt
1
tablespoon lemon zest,
finely grated
1
tablespoon chopped
fresh rosemary
2
⁄
3
cup
buttermilk
1 large
egg
6
tablespoons unsalted butter,
cut into ½-inch cubes, room
temperature
2
tablespoons heavy cream
1. Preheat oven to 400°F. Line a baking
sheet with parchment paper; reserve.
2.
Put the flour, sugar, baking powder, salt,
zest and rosemary into a large mixing
bowl. Mix the buttermilk and egg together
in a liquid measuring cup. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix the dry ingredients on speed
1 to combine. Add the butter and mix on
speed 2 until mixture is shaggy. Reduce
the speed to 1. With the mixer running,
slowly add the liquid ingredients until just
combined; do not over mix. Batter will be
extremely wet.
3.
Pour the mixture onto a clean counter/
large cutting board. Form the dough into
a 10-inch disc, about 1-inch high. Using a
sharp knife, cut into 8 even pieces. Place
on prepared baking sheet. Brush each
scone with heavy cream. Bake in pre-
heated oven for about 25 to 30 minutes
or until golden brown.
4.
Let cool before serving.
Nutritional information per scone:
Calories 240 (38% from fat) • carb. 32g • pro. 5g
• fat 10g • sat. fat 6g • chol. 55mg • sod. 420mg
• calc. 96mg • fiber 1g
BLUEBERRY CRUMB MUFFINS
Makes 12 muffins
nonstick cooking spray
Crumb topping:
½
cup toasted, chopped pecans or
walnuts
¼
cup unbleached, all-purpose flour
1
⁄
3
cup light brown sugar
¼
cup unsalted butter, room tem-
perature and cut into small cubes
1
teaspoon ground cinnamon
¼ teaspoon
salt
Muffins:
1½
cups unbleached, all-purpose flour
½
tablespoon baking soda
½ teaspoon
salt
½
teaspoon ground cinnamon
1
⁄
3
cup granulated sugar
