Breville BFP800 manual Brownies, Strawberry crêpes

RECIPES

Brownies

Makes 24 serves

INGREDIENTS

90g butter

125g dark cooking chocolate, chopped

2 x 60g eggs, lightly beaten ¾ cup caster sugar

1 teaspoon vanilla essence ¾ cup/112g plain flour

¼teaspoon baking powder 100g walnut pieces

METHOD

1.Heat butter and chocolate in a saucepan until just melted.

2.Assemble the food processor using the quad blade.

3.Place the eggs, sugar and vanilla into the processing bowl. Process until creamy. Add melted chocolate mixture and process until well mixed.

4.Add flour and baking powder and process until combined. Add walnuts and process until just mixed through.

5.Pour mixture into a greased and lined 28cm x 18cm lamington pan. Bake in a preheated oven at 190°C for 25–30 minutes. Cut into 24 fingers and leave in pan to cool.

Strawberry crêpes

Makes 8 serves

INGREDIENTS

2 x 60g eggs

1 cup/250ml milk

1 tablespoon butter, melted

1 cup/150g plain flour

2 teaspoons caster sugar ¼ cup caster sugar, extra

¼ 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, flour and sugar into the processing bowl. Process until smooth. Allow to stand for 1 hour.

3.Heat a small, non-stick frypan or crêpe pan. Pour ¼ 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 crêpes onto plate and interweaving with strips of greaseproof paper to prevent crêpes 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 crêpes into quarters and arrange in over-lapping layers in a lightly greased oven-proof dish. Pour Strawberry Sauce over the crêpes and bake in a preheated oven at 200°C for 10–15 minutes.

Serve Strawberry Crêpes with scoops of vanilla ice cream.

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