Crepes
1-1/2 cups (375 ml)
flour
pinch salt
2
eggs
1-1/4 cups (310 ml)
milk
1 tbsp. (15 ml)
oil
1. Combine all ingredients together in the Mixer Bowl. Beat on low – speed
4 for 2 minutes until smooth.
2. Allow to stand for 1 hour.
3. Grease frying pan and preheat.
4. Pour about 1/3 cup ( ml) of batter into the pan.
5. Cook until light brown, turn and brown other side.
Hot crepes can be rolled and sprinkled with icing sugar and served.
Meringues
2 egg
whites
3 oz. (85 g)
extra-fine sugar
3 oz. (85 g)
icing sugar
1. Preheat oven to 250°F (120°C)
2. Line two cookie sheets with parchment paper.
3. Add eggs to mixer bowl and beat on high- speed 14 - 16 until still but
not dry.
4. Add extra-fine sugar gradually, beating well.
5. Reduce speed to low – speed 2 -3 and fold in icing sugar. Mix until stiff
and shiny
6. Place mixture in a large piping bag that has a star tip.
7. Bake for 10 minutes then reduce heat to 200°F (95°C) and bake for
another 20 – 25 minutes.
8. Cool and serve.
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Booklet_DLHM-564_ENG:Salton Booklet 5/15/09 3:21 PM Page 9
