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-E9-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine
Dash nutmeg
1
⁄
2
cup plus 2 tablespoons all-purpose flour
2
⁄
3
cup milk
1
1
⁄
2
teaspoons sugar
1 egg
2 teaspoons baking powder
1
⁄
2
cup peeled and finely chopped apple
1
⁄
2
teaspoon vanilla
2 tablespoons chopped pecans or walnuts
1
⁄
4
teaspoon cinnamon
Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder and
spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg
and beat lightly to combine. Blend in flour mixture, stirring just until combined.
Fold in apple and nuts. Preheat skillet to 350°F/180°C. Brush lightly with oil. Pour
about
1
⁄
4
cup batter for each pancake. Cook until bubbles come to the surface and
the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for
breakfast or brunch or top with ice cream, additional nuts and caramel syrup for
dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
1 tablespoon butter or margarine
1
⁄
3
cup milk
2 slices French bread, sliced 1-inch thick
1
⁄
4
teaspoon vanilla extract
Confectioner’s sugar
Dash nutmeg or cinnamon
Maple syrup
1
⁄
2
teaspoon vanilla
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 350°F/180°C. Add
butter to skillet. Dip both sides of bread quickly into egg mixture then place in
skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each piece
lightly with confectioner’s sugar and serve with maple syrup.
-F9-
RECETTES
CRÊPESAUX
POMMESET
AUXNOIX
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