Cuisinart SMO-56C manual Crêpes, Makes about 16 crêpes, Brown Sugar & Cinnamon Caramelized Apples

Nutritional information per ¼-cup (50 ml) serving:

Calories 72 (1% from fat) • carb. 19g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg •

calc. 5mg • fiber 1g

CRÊPES

Makes about 16 crêpes

1½ cups (375 ml) whole milk

1cup (250 ml) plus 2 tablespoons (30 ml) all-purpose flour

3large eggs

2teaspoons (10 ml) sugar

¼ teaspoon (1 ml) salt

1tablespoon (15 ml) unsalted butter, melted additional melted butter

Combine milk, flour, eggs, sugar and salt in blender. Blend until smooth, occasionally scraping down sides of blender, about 2 minutes. Add

1 tablespoon (15 ml) melted butter and blend 30 seconds. Cover and refrigerate crêpe batter in blender container at least 1 hour and up to 4 hours.

Reblend batter for 15 seconds. Heat nonstick skillet with 8-inch-diameter (20 cm) bottom over medium- high heat. Brush with melted butter. Pour ¼ cup

(50 ml) of batter into skillet, tilting skillet quickly to coat bottom evenly. Cook until top of crêpe appears dry and bottom is golden, loosening edges of crêpe with spatula, about 45 seconds. Turn crêpe over; cook until brown spots appear on bottom, about 30 seconds. Transfer to plate. Top with plastic wrap. Repeat with remaining batter, brushing skillet with more butter as needed. As crêpes are cooked, layer as directed, between sheets of plastic wrap. (Can be made 1 day ahead. Cover with plastic wrap plastic; chill.)

For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200°F (95°C) oven. For serving later, wrap them in plastic wrap in quantities intended for each use and

slip them into a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days, or freeze them for up to 2 months.

Nutritional information per ¼-cup (50 ml) serving:

Calories 61 (33% from fat) • carb. 7g • pro. 3g • fat 2g •

sat. fat 1g • chol. 40mg • sod. 53mg •

calc. 30mg • fiber 0g

BROWN SUGAR & CINNAMON

CARAMELIZED APPLES

¼cup (50 ml [½ stick]) unsalted butter

½cup (125 ml [packed]) golden brown sugar

4large apples (about 1½ pounds [750 g]), peeled, halved, cored, each

half cut lengthwise into 6 slices

1tablespoon (15 ml) fresh lemon juice

1teaspoon (5 ml) ground cinnamon

Melt butter in large nonstick skillet over medium- high heat. Add brown sugar; stir 1 minute. Add apple slices and lemon juice; cook until apples begin to release juice and syrup forms in skillet. Sprinkle with cinnamon and cook, turning apple slices frequently, about 3 to 4 minutes. Apples should be tender but still maintain their shape.

(Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)

Use to fill crêpes. Top with vanilla or caramel ice cream, or slightly sweetened whipped cream.

Nutritional information per crêpe:

Calories 67 (34% from fat) • carb. 12g • pro. 0g • fat 3g • sat. fat 2g • chol. 7mg • sod. 2mg • calc. 9mg • fiber 1g

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