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SPICY PIKELETS
Makes 12
1 cup plain flour
2 teaspoons baking powder
1
⁄
4
tablespoon brown sugar
1 teaspoon ground ginger
1
⁄
2
teaspoon cinnamon
1
⁄
4
teaspoon mixed spices
2 eggs, lightly beaten
1 tablespoon honey
1 cup milk
45g butter, melted
1. Sift flour, baking powder, sugar and
spices into the glass mixing bowl.
2. Turn mixer onto speed 2; gradually add
eggs, honey, milk and butter.
3. Beat on speed 3 until a creamy consistency
is formed or ingredients are smooth.
4. Allow mixture to stand for 5 minutes.
5. Drop 6 level tablespoons of mixture
about 4cm apart in a greased frying pan.
6. Cook on a medium heat until golden and
bubbles appear in pikelets, turn and cook
until golden.
Serve with remaining butter.
CREPES
Makes 10 – 12
1
1
⁄
2
cups plain flour
pinch salt
1 teaspoon vanilla essence
3 eggs, lightly beaten
1
1
⁄
4
cups milk
2 tablespoons butter, melted
1 tablespoon oil (greasing)
1. Sift flour and salt into the glass mixing
bowl.
2. Gradually add combined eggs, milk and
butter on speed 1.
3. Increase speed to 2. Beat well until
smooth and free of lumps.
4. Lightly grease crepe pan. Heat pan over
a moderate heat.
5. Pour sufficient batter into pan to cover
evenly, but not too thick.
6. Crepes cook quickly; overcooking causes
crepes to toughen.
7. Toss and cook until golden.
Serve with lemon juice and
castor/icing sugar.
15
BAKED VANILLA
CUSTARD TART
Serves 6
Sweet Pastry to fill (9 inch) 23cm flan tin
4 eggs
1
⁄
2
cup castor sugar
1 tablespoon corn flour
1
1
⁄
2
cups milk, warmed
2 teaspoons vanilla essence
1
⁄
2
teaspoon ground cinnamon
1
⁄
2
teaspoon ground nutmeg
1. Blind bake the pastry shell and allow
to cool
2. Beat eggs and sugar on speed 3 until
light and fluffy.
3. Blend flour with milk and vanilla essence.
4. Combine with egg mixture.
5. Spoon into the blind baked pastry case
and sprinkle with the spices.
6. Bake in a hot oven, on an oven slide for
10 minutes.
7. Reduce to a moderate heat for 20
minutes or until set.
EGGS cont’d BATTERS
14
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 14