Catler FP 8010 - Manual (Page 60)

R25
STRAWBERRY CRÊPES
Makes 8 serves
INGREDIENTS
2 × 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain fl our
2 teaspoons caster sugar
1 /
4
cup caster sugar, extra
1 /
4
cup water
1 punnet strawberries, washed and hulled
2 tablespoons brandy, optional
METHOD
1. Assemble the food processor using the
quad blade.
2. Place eggs, milk, butter, fl our and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crępe pan. Pour 1 /
4
cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crępes onto plate and
interweaving with strips of greaseproof
paper to prevent crępes sticking together.
Set aside. Repeat with remaining batter.
4. To make Strawberry sauce: heat extra
sugar and water in a small saucepan until
dissolved. Add strawberries and cook
until soft. Cool slightly.
5. Reassemble the food processor using
the quad blade. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6. Fold crępes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crępes and bake in a preheated
oven at 200°C for 10-15 minutes.
Serve Strawberry Crępes with scoops of vanilla
ice cream.
BUTTERCAKE
Makes 8-12 serves
INGREDIENTS
125g butter, softened
1 /
4
cup caster sugar
1 teaspoon vanilla essence
2 × 60g eggs
1 /
2
cup/125ml cup milk
2 cups/300g self-raising fl our
METHOD
1. Assemble the food processor using the
quad blade.
2. Place butter, sugar and vanilla into
processing bowl. Process until well
creamed.
3. While motor is running, add eggs one at
a time down the feed chute, mixing well
after each addition.
4. Place milk and fl our into the processing
bowl and process using Pulse button
until well mixed.
Do not over process.
5. Pour mixture into two greased and lined
18cm sandwich pans or one 28cm ×
18cm lamington pan. Bake in a preheated
oven at 180°C for 25-30 minutes or until
cooked when tested.
Variations – In Step 2 add to the creamed
butter and sugar:
Lemon: 1 tablespoon grated lemon zest
Chocolate: 1
1 /
2
tablespoons cocoa powder
Coff ee: 1 tablespoon coff ee powder
RECIPES