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APPLE CREPES
Crepes:
2 eggs
1
⁄
teaspoon salt
4
3
⁄
cup (90 g) flour
4
1 cup (250 ml) milk
2 tablespoons (25 ml) oil
Filling:
2 large apples, peeled,
cored and quartered
1
⁄
cup (125 ml) apple
2
juice
1
⁄
cup (25 g) sugar
8
1 tablespoon cornstarch
1
⁄
teaspoon cinnamon
2
1
⁄
cup (35 g) raisins
4
ORANGE SORBET
1 can (11 oz.) (200 g)
mandarin oranges,
drained
1 cup (250 ml) water
1 can (6 oz.) (175 ml)
frozen orange juice
concentrate
1
⁄
cup (30 g) powdered
4
sugar
1 tablespoon (15 ml)
fresh lemon juice
DESSERTS
In blender container, combine all crepe ingredients.
Cover. Blend at
10 seconds. Scrape any flour
from sides of blender. Blend at
until smooth. Refrigerate batter at least 1 hour.
Spray crepe pan or nonstick skillet with nonstick
cooking spray. Heat over medium-high heat until hot.
Pour 2 or 3 tablespoons (25 or 50 ml) batter for each
6- to 7-inch (15- to 18-cm) crepe. Cook until golden;
turn. Cook until golden.
Meanwhile, place apples, apple juice, sugar,
cornstarch and cinnamon in blender. Cover,
at
for 8 seconds 2 to 3 times or until
mixed and apples are chopped. Pour mixture into
medium saucepan. Stir in raisins. Bring to a boil,
stirring frequently. Cook over medium heat 10 to
12 minutes or until thickened and apples are
tender, stirring occasionally. Spoon 2 to 3
tablespoons (25 to 50 ml) filling down center of each
crepe; fold or roll to enclose filling. Spoon any
remaining filling over crepes. Top with whipped
cream if desired.
Yield: 8 servings (2 crepes each).
Place all ingredients in blender jar. Cover and
blend at
, about 15 to 20 seconds. Pour into
freezer container and freeze until almost set, about 3
to 4 hours. Scrape into blender jar. Blend at
until smooth, about 1 minute.
Pour into freezer container. Freeze until hard, about
5 to 6 hours.
Yield: 6 servings.
17
5 to 10 seconds, or
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