Cuisinart SB-5600 manual Savory Crêpes, Pumpkin Pie with Graham Pecan Crust, Coconut Cream Pie

Savory Crêpes

This is a great all-purpose crêpe, ready for your favorite fillings

Makes 5 cups crêpe batter, about 20 crêpes

6eggs

1½ cups unbleached, all-purpose flour

1teaspoon kosher salt

2 cups milk

½ cup unsalted butter, melted

1tablespoon fresh chives, finely minced

Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for about 30 seconds. Scrape the blender jar well and blend again for another 30 seconds. With the blender running, add the melted butter and continue to blend for 30 seconds. Stir in the chives.

Allow batter to rest for at least ½ hour before using. Crêpe batter will keep for up to 3 days.

To make the crêpes, preheat an 8- or 10-inch nonstick skillet or crêpe pan over medium heat and coat lightly with cooking spray. Tilt the pan and pour in just enough batter to cover the entire surface of the skillet (about 2 to 4 tablespoons). Cook until the edges just start to brown, then turn the crêpe over and cook on the other side for about 30 seconds. Crêpes can be made and stacked with a sheet of waxed paper or plastic wrap between each one. Wrap stack in plastic wrap and refrigerate for up to 1 week until ready to use.

For Sweet Crêpes – omit the chopped chives and add ¼ cup of granulated sugar and 2 teaspoons pure vanilla extract to the above recipe.

Nutritional information per crêpe:

Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g

• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g

Pumpkin Pie with Graham Pecan Crust

The traditional holiday favorite is made with a cookie crumb crust

for a crunchy change.

Makes 8 to 12 servings

Crust

½cup pecan halves

6graham cracker squares, broken into 1-inch pieces

3 tablespoons granulated sugar

¼ cup unsalted butter, melted

Pumpkin Filling

2large eggs

½cup brown sugar

1can (12 ounces) evaporated fat free milk

1can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling)

1tablespoon cornstarch

¼cup maple syrup

1tablespoon vanilla extract

1teaspoon cinnamon

½teaspoon ground ginger

½teaspoon ground allspice

1⁄8 teaspoon freshly grated nutmeg

Preheat the oven to 375°F.

Place the pecans in the blender jar; cover the blender jar. Pulse on Chop 8 to 10 times to chop finely. Remove and reserve. Place graham cracker pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to break up the cookies, then blend on Chop for 10 seconds to pulverize; add the reserved chopped nuts and granulated sugar. Blend on Mix until nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie plate. Add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared pecan graham crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cool.

Nutritional analysis per serving (based on 12 servings): Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g

• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g

Coconut Cream Pie

A cross between a custard pie and a cheesecake, this pie is

delicious and simple to prepare. Serve with a dollop of

freshly whipped cream for pure indulgence.

Makes 8 to 12 servings

4ounces vanilla wafers or ginger snaps, broken into quarters

4tablespoons unsalted butter, melted

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