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2. Pour mixture into a jug and refrigerate for
30 minutes.
3. Place tablespoon amounts of mixture into
a lightly greased frying pan until golden on
each side.
4. Serve with butter.
Crepes Serves 4-6
3 eggs
60g butter, melted
1¼ cups milk
250g plain flour
2 tablespoons castor sugar
pinch salt
1. Using the processing bowl fitted with the
universal 's' blade, place crepe ingredients
into the processor bowl and process until
combined. Strain into a jug and stand for
15 minutes.
2. 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.
3. Serve crepes with lemon juice and sugar.
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
universal 's' 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.
Recipes continued
30