Cuisinart BFP-603 manual Batter Crêpe, Waffles Walnut Apple, chocolate and cream whipped fruit and

7

0g fiber • 22mg .calc • 77mg .sod • 39mg .chol •
2g fat .sat • 3g fat • 2g .pro • 5g .carb • fat) from (52% 56 Calories
crêpe: per information Nutritional
.follows) (recipe filling nut and yogurt with Serve	.3
.gone is batter the until crêpes cooking Continue .minute additional an for side
other the finish and flip carefully then and brown, to start just edges the until
minutes, 3 to 2 for crêpe the Cook .pan the on coating thin a make to quickly
around batter the moving pan, the to batter of cup ¼ scant a add hot, is pan
Once .heat medium over set skillet inch-8 an in butter of teaspoon the Melt	.2
.lumps any remove to
necessary if straining blend,-re to whisk batter, using Before .hour ½ least at
for refrigerator the in rest batter the let allows, time If .smooth until or seconds,
20 to 15 about Mix .opening the through vanilla and milk the Add .blender
the of cover the from lid pour the remove carefully Low, on running unit the
With .jar blender the into sugar and salt flour, butter, melted eggs, the Put	.1
temperature room butter, unsalted teaspoon	1
extract vanilla pure teaspoon	1
temperature room milk, fat-reduced cup	1
sugar granulated tablespoon	1
salt teaspoon	½
flour purpose-all unbleached, cup	¾
temperature room to cooled and melted butter, unsalted cup	¼
temperature room eggs, large	3
crêpes inch-eight 20 about Makes
.hollandaise) and vegetables ham; and (eggs savory or
chocolate) and cream whipped fruit; and
sugar-(cinnamon items sweet with filled be can crêpes These
.collection everyone’s to added be should recipe this versatile, Extremely
Batter Crêpe
1g fiber • 230mg .calc • 352mg .sod • 25mg .chol •
1g fat .sat • 11g fat • 6g .pro • 24g .carb • fat) from (45% 220 Calories
waffle: per information Nutritional
.immediately Serve .done until cook and cover the Close .spatula
heatproof a with evenly batter the spread carefully and Quickly .maker waffle

preheated prepared, the onto instructions) maker waffle to (refer batter of
amount suggested the Pour .setting desired to maker waffle Belgian a Preheat	.5
.combine just to fold walnuts; and apple reserved the Add .ingredients
dry the holding previously was that bowl mixing large the to batter the Transfer	.4
.batter) the in patches dry still are there if OK is (it combine just to Low
on pulse and ingredients dry remaining the Add .jar the of sides down scrape
combine; to Low on Pulse .ingredients dry the of half Add .combine fully to
seconds 20 for Low on Run .jar blender the into vanilla and oil white, egg egg,
milk, the Put .combine to Whisk .bowl mixing large a in ingredients dry Put	.3
.reserve and attachment processor food the Remove .nuts the
with bowl work the into directly apple the Shred .up facing side shredding the
with disc, shredding/slicing reversible the with replace and blade chopping the
Remove .chop to High on times 3 to 2 Pulse .bowl work the in walnuts the Put	.2
.base motor the onto fit processor; food the into blade chopping the Insert	.1
cinnamon ground teaspoon	¼
salt teaspoon	½
powder baking teaspoon 1 plus tablespoon	1
germ wheat cup	¼
flour purpose-all unbleached, cups	1½
sugar brown light tablespoons	3
extract vanilla pure teaspoon	¾
oil vegetable cup	¼
white egg large	1
egg large	1
milk fat-reduced cups	1¾
cored apple, large	½
walnuts toasted cup	½
batter) of cups (6 waffles style-Belgian 10 Makes
.treat fall comforting a are waffles these syrup, maple warm with Served
Waffles Walnut Apple
0g fiber • 130mg .calc • 273mg .sod • 71mg .chol •
5g fat .sat • 9g fat • 7g .pro • 20g .carb • fat) from (42% 188 Calories
pancakes): (2 serving per information Nutritional
.cook to pan prepared
onto pancakes scoop to cup measuring cup-¼ a using pancakes Prepare	.3
.blended well are ingredients
until seconds 30 about for High on pulse and ingredients dry remaining Add	.2