Cuisinart SBC-1000 Breakfast and Brunch

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Breakfast and Brunch
Apple Filling for Crêpes
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3 tablespoons unsalted butter, cut into tablespoons
3 Granny Smith apples, peeled, cored,
and cut into ½-inch dic e
1
∕
3
cup granulated sugar
¾ teaspoon ground cinnamon
pinch table salt
1. Pu t the butter in the blender jar. Set timer for 15 minu tes and
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before adding the next batch. Stir between each addition 3 to
5 times.
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long pulses to achieve an even consistency.
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while the mixture is cooking.
5. Ser ve warm or at room temperature.
Nutritional information per serving (2 tablespoons):
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Crêpe Batter
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or savory (eggs and ham; veget ables and hollandais e).
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¼ cup unsalted butter, cut into tablespoons
1 cup reduced-fat mi lk, room temperatu re
¾ cup unbleached, all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
3 large eggs, room tem perature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room temperature
1. Pu t butter in the blender jar. Set timer for 4 mi nutes and
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the blender jar and then blend on speed 1. Scrape the sides
of the blender jar and blend to incor porate any ingredients
that may be clinging to the jar.
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then the vanilla. Raise to speed 3 to full y blend the mixture
so it has no lumps.
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necessary to remove any lumps.
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finish the other side for an additional minute. Continue
cooking crêpes until the batter i s gone.
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Nutritional information per crêpe:
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Whole Wheat Buttermilk Pancakes
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1¾ cups whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
½ teaspoon orange zest
2 tablespoons unsalted butter
1 large egg
1½ cups buttermilk
½ cup plain yogurt
1 tablespoon extr a virgin olive oil
1 teaspoon pure vanilla extract
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reserve.
2. Pu t the butter in the blender jar. Set timer for 1 m inute and
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