30
Recipes continued
Crepes with apple and sultana filling
Serves
4-6
Crepes
3 eggs
1 tablespoon vegetable oil
1 ¹/³ cups milk
¾ cup plain flour
Filling
3 Granny Smith apples
1 ½ teaspoons cinnamon
1 ½ tablespoons brown sugar
¾ cup water
¼ cup sultanas
1. Using the processing bowl fitted with the
processing blade
, place crepe ingredients
into the processor bowl and process until
combined. Strain into a jug and stand for
15 minutes.
2. Peel and core the apples and cut into
quarters.
3. Using the cleaned processing bowl fitted
with the
variable slicing disc
, position the
apple quarters in the feed tube. Using the
food pusher, slice the apples thickly.
4. Place all the filling ingredients into a
saucepan and cook until the apples are
soft. Keep warm.
5. Heat an electric skillet or crepe pan. Pour
about 3 tablespoons of batter into the pan.
Tilt the pan to spread the mixture evenly.
Cook over a low heat on both sides until
golden. Repeat with remaining mixture.
6. Serve crepes filled with apple mixture and
cream or ice cream.
Peanut Butter Biscuits
½ cup unsalted peanuts
1 teaspoon grated lemon rind
1 teaspoon oil
125g butter or margarine, at room
temperature
1 tablespoon lemon juice
¹/³ cup sugar
¹/³ cup brown sugar
1½ cups plain flour
1 teaspoon bicarbonate soda
1. Preheat oven to 180°C, grease 2 oven
trays.
2. Using the processing bowl fitted with the
processing blade
, process the peanuts, oil
and the lemon rind and process until finely
ground, approximately 5-10 seconds.
3. Add the butter or margarine, lemon juice
and sugars to the mixture and continue to
process for a further 10 seconds.
4. Add the flour and bicarbonate of soda to
the mixture and process until evenly mixed,
approximately 5-10 seconds.
5. Remove the processing blade. Take the
mixture and roll into small balls. Place
the balls on prepared oven trays and press
down on each with a fork. Place trays into
the oven and bake for 15-18 minutes.
Allow the biscuits to cool on the trays.
