Wolfgang Puck BFPR0040 operating instructions Ricotta Pancakes, Savory Crepes

HSN_4CupFoodProcManual08_2 8/22/08 1:32 PM Page 45

Ricotta Pancakes

Makes approximately 12 four-inch pancakes

INGREDIENTS

2 cups ricotta cheese

4 large eggs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1/2 cups all-purpose flour 1 teaspoon salt

1 teaspoon baking powder

METHOD

1Preheat griddle or large fry pan on medium heat.

2Fit food processor with the Processing blade. Add ricotta, eggs, butter and sugar to food processing bowl. Process for 1 minute.

3Add flour, salt, and baking powder. Pulse several times; all you want to do is to incorporate ingredients. Don’t over mix.

4Dab griddle with butter or non-stick spray. Pour approximately 3 tablespoons of batter on griddle and spread it out to form pancake.

5Cook for 2 - 3 minutes, lift pancakes to make sure they are brown then flip. These pancakes do not emit little bubbles like traditional pancakes so you need to check for color. These are so light and delicious yet satisfying. Serve with fresh fruit and dust with powdered sugar.

Recipe Courtesy Debra Murray, Wolfgang Puck HSN Host

Savory Crepes

Serves 4-6

INGREDIENTS

3/4 cup all-purpose flour 1/4 teaspoon salt

1 teaspoon sugar

3 large eggs

3 tablespoons unsalted butter, melted

1 1/2 cups milk

METHOD

1Put the flour, salt, and sugar in the bowl of the food processor fitted with the Processing blade and turn the processor on. With the machine running, add the eggs, 2 tablespoons of the melted butter, and the milk through the feed tube. Process for 1 minute. Transfer to a bowl, cover with plastic, and allow to sit at room temperature for 1 hour, or refrigerate overnight.

2Heat an 8-inch crêpe or omelet pan over medium-high heat until it feels hot when you hold your hand above it. Brush lightly with some of the remaining melted butter. Ladle in about 3 tablespoons of batter and tilt or swirl the pan to spread the batter evenly. Cook until the crêpe's surface is covered with bubbles and the edges can be easily lifted away from the pan, so that you can see if the underside is golden. When the underside is golden, after about 2 minutes, flip the crepe, using a thin spatula or, very carefully, your fingertips. Cook the other side for 30 seconds and transfer to a plate. Repeat with the remaining batter, stacking the crêpes as you go along.

The recipe yields about fifteen 6-inch crêpes or ten to twelve 8-inch crêpes.

3If you aren't using the crêpes right away, stack them between pieces of parchment or wax paper, wrap them in foil, and refrigerate or freeze.

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