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Crepes
1
1
/
2
cups plain flour
Pinch of salt
2 eggs
1
1
/
4
cups milk
1 tablespoon oil
1.Sift flour and salt into the small Mixmaster
bowl.
2.Add combined eggs and milk gradually
on Low speed (2-3). Increase speed to
Medium (4-6) and beat well to remove
any lumps.
3.Mix in oil. Allow to stand for 1 hour.
4.Grease heated Sunbeam Skillet. Pour
about a
1
/
3
of a cup of the batter into the
pan to make each crepe.
5.Cook quickly until lightly brown. Toss and
brown other side. Sprinkle with lemon
juice and sugar. Roll and serve hot.
Filling suggestions:
Smoked Salmon Crepe with a slice of
Camembert cheese, red onions and snow pea
sprouts. Roll up and serve with a fresh
garden salad.
Cinnamon and Apple Tea Ring
DOUGH:
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1
1
/
4
cup lukewarm milk
3
/
4
cup water
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
APPLE FILLING:
2 tablespoons water
1
/
4
cup sugar
3 apples, peeled, cored and cubed
1
/
2
teaspoon cinnamon
5 drops vanilla extract
1
/
2
tablespoon cornflour,
dissolved in
1
/
2
tablespoon water
GLAZE:
3 tablespoons sugar
1
/
4
cup water
1 teaspoon gelatine
1.Place water and sugar from the apple filling
ingredients into a saucepan and dissolve
sugar over medium heat. Increase heat and
bring to the boil. Add apples and cook until
slightly crisp in the centre.
(recipe continued on next page)
Brunch, Lunchtime and
Afternoon Tea