Ceasar Salad Dressing |
|
1/2 cup (125 ml) | freshly grated Parmesan |
1/4 cup (60 ml) | olive oil |
1/4 cup (60 ml) | vegetable oil |
1/4 cup (60 ml) | lemon juice |
2 | garlic cloves |
1 tsp. (5 ml) | worcestershire sauce |
Salt to taste |
|
Pepper to taste |
|
Using the Whisk Attachment, blend all ingredients on speed 2 until smooth. Seaosn with salt and pepper to taste. Store in fridge for up to 2 days.
Crepe Batter |
|
1 cup (250 ml) | |
1/2 tsp. (2.5 ml) | salt |
2 tsp. (10 ml) | sugar |
1 tsp. (5 ml) | vanilla extract |
1/2 cup (125 ml) | milk |
1/2 cup (125 ml) | water |
2 tbsp. (30 ml) | melted butter |
4 | eggs |
Using the Whisk Attachment, blend all ingredients except flour on speed 3. Add flour last and slowly until well blended and smooth.
Pour 1/4 cup (60ml) of mixture in an preheated and lightly oiled frypan. Turn and cook other side when edges begin to curl and have a nice golden colour. Remove keep warm and repeat with remaining mixture.
11
