Sunbeam PU5300 manual Scrambled Eggs, Sweet crepes, Crepes

Skillet Recipes continued

Scrambled Eggs Serves 2

4 large eggs ²/³ cup cream Sea salt

Freshly ground black pepper 20g butter

Toast, to serve

1.In a medium bowl, whisk the eggs, cream, salt and pepper until well combined. Heat butter in skillet over a medium heat until it bubbles.

2.Pour in the egg mixture and cook, stirring with a wooden spoon, until the eggs are just starting to firm but are still quite moist.

3.Serve immediately with hot, buttered toast.

Sweet crepes	Makes approximately
	16 crepes

3 eggs

60g butter, melted 1¾ cups milk

250g plain flour

2 tablespoons caster sugar pinch salt

1.Place crepe ingredients into a blender jug and blend on low for about 20 seconds or until combined. Strain into a jug and stand for 30 minutes.

2.Heat skillet on setting 7. Pour about ¼ cup of batter into the greased pan. Tilt the pan to spread the mixture evenly. Cook over a low heat on both sides until golden. Repeat with remaining mixture.

3.Serve crepes with lemon juice and sugar or hazelnut spread.

Omelette with Porcini Mushrooms Serves 2

40g dried porcini mushrooms

4eggs sea salt

freshly ground black pepper butter

¼ cup grated cheese

1.Soak mushrooms in hot water for 10 minutes; drain and roughly chop.

2.Whisk eggs, mushrooms, salt and pepper in a medium bowl until combined.

3.Melt butter in skillet on setting 8; once bubbles have subsided pour in egg mixture. Once the egg mixture has begun to cook underneath use a wooden spoon bring in the edges of the egg mixture into the centre of the skillet (this creates height in your omelette). Do this 2-3 times then allow the omelette to brown slightly underneath and almost set on the top.

4.Sprinkle the cheese over half of the omelette, then using a spatula, carefully fold the omelette in half. Cook for a further 30 seconds.

5.Carefully tip omelette onto a serving plate.

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