Sweet Crêpe Batter; Curried Coconut And Butternut Squash Soup - Cuisinart HURRICANE CBT-1500 Instrucciones Y Libro De Recetas

Sweet Crêpe Batter
Think of crêpes as a blank canvas. They can be stuffed with
traditional sweet fillings such as fresh fruit or chocolate sauce, but
they can also be used with savory fillings such as scrambled eggs,
vegetables and cheese. Looking to "wow" with a special dessert?
Use the crêpes to make a knockout layer cake. The crêpes are the
"cake layers" and you can fill with anything from a thick whipped
cream, to your favorite cake filling.
Makes about 15, eight-inch crêpes
3 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled
to room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon kosher salt
1 tablespoon granulated sugar
1 cup reduced-fat milk
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter
1. Put the eggs, melted butter, flour, salt and sugar into the blender
jar. Select Low and while the unit is running, carefully remove the
measuring cup from the cover of the blender. Add the milk and
vanilla through the opening. Mix about 15 to 20 seconds, or until
smooth. Allow the batter to rest for a minimum of 1 hour, or up
to overnight, refrigerated.
2. Before using batter, re-blend or whisk to remove any lumps
(strain if necessary).
3. Set an 8- to 10-inch crêpe pan or nonstick skillet over medium/
medium-high heat. Once pan is hot, add the 1 teaspoon of
butter. Tilt pan to evenly distribute the butter; let rest on heat for
an additional 30 seconds. Add batter, about a scant quarter-cup,
and with the pan in hand, quickly and evenly rotate it so the
crêpe batter thinly coats the entire bottom surface. Allow to cook
until set, about 2 minutes (traditionally the crêpe should not
brown). Flip and cook on the second side for 30 seconds.
Remove and repeat with remaining batter.
Nutritional information per crêpe:
Calories 75 (54% from fat) • carb. 6g • pro. 2g • fat 4g • sat. fat 3g
• chol. 47mg • sod. 97mg • calc. 30mg • fiber 0g
Curried Coconut and
Butternut Squash Soup
The butternut squash in this soup can be prepared up to 3 days in
advance and stored in the fridge to make dinner prep extra easy
when you're in a time crunch.
Makes about 4 cups
1 pound butternut squash, seeded, roasted*
1 tablespoon unsalted butter or ghee**
½ small onion, chopped
2 garlic cloves, chopped
½ jalapeño, seeded and chopped
1-inch piece ginger, peeled and chopped
½ teaspoon kosher salt, divided
1 tablespoon curry powder
½ cup coconut milk
2 cups chicken broth, low sodium
1. In a medium to large saucepan or casserole pan, heat butter or
ghee over medium heat. Once the butter or ghee is hot, add the
onion, garlic, jalapeño, ginger and ¼ teaspoon of the salt. Cook
vegetables until soft and fragrant, about 6 to 8 minutes. Add
curry powder and stir; cook until fragrant, about 1 minute.
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