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Recipes continued
Crepes with apple and sultana filling Serves
4-6
Crepes
3 eggs
1 tablespoon vegetable oil
1
¹/
³
cups milk
¾ cup plain flour
Filling
3 Granny Smith apples
1 ½ teaspoons cinnamon
1 ½ tablespoons brown sugar
¾ cup water
¼ cup sultanas
1. Using the processing bowl fitted with the
processing blade, place crepe ingredients
into the processor bowl and process until
combined. Strain into a jug and stand for
15 minutes.
2. Peel and core the apples and cut into
quarters.
3. Using the cleaned processing bowl fitted
with the variable slicing disc, position the
apple quarters in the feed tube. Using the
food pusher, slice the apples thickly.
4. Place all the filling ingredients into a
saucepan and cook until the apples are
soft. Keep warm.
5. Heat an electric skillet or crepe pan. Pour
about 3 tablespoons of batter into the pan.
Tilt the pan to spread the mixture evenly.
Cook over a low heat on both sides until
golden. Repeat with remaining mixture.
6. Serve crepes filled with apple mixture and
cream or ice cream.
Peanut Butter Biscuits
½ cup unsalted peanuts
1 teaspoon grated lemon rind
1 teaspoon oil
125g butter or margarine, at room
temperature
1 tablespoon lemon juice
¹
/
³
cup sugar
¹
/
³
cup brown sugar
1½ cups plain flour
1 teaspoon bicarbonate soda
1. Preheat oven to 180°C, grease 2 oven
trays.
2. Using the processing bowl fitted with the
processing blade, process the peanuts, oil
and the lemon rind and process until finely
ground, approximately 5-10 seconds.
3. Add the butter or margarine, lemon juice
and sugars to the mixture and continue to
process for a further 10 seconds.
4. Add the flour and bicarbonate of soda to
the mixture and process until evenly mixed,
approximately 5-10 seconds.
5. Remove the processing blade. Take the
mixture and roll into small balls. Place
the balls on prepared oven trays and press
down on each with a fork. Place trays into
the oven and bake for 15-18 minutes.
Allow the biscuits to cool on the trays.