Breville BBL300 Series Manual page 17

Sauces and Batters
YORKSHIRE PUDDINGS
Makes 6
¼ cup/60ml water
¹⁄ ³ cup/75ml milk
1 x 60g egg, lightly beaten
¾ cup/112g plain flour
Freshly ground black pepper
1½ tablespoons beef dripping or oil
1. Place water, milk, egg, flour and pepper into blender
jug, select speed 4 and blend until smooth.
2. Place 1 teaspoon beef dripping or oil in each of six
muffin pans and heat in oven until dripping or oil is
sizzling.
3. Divide batter between muffin pans and cook at 220ºC
for 10-15 minutes, or until puffed and golden. Serve
as an accompaniment for roast beef.
PANCAKES
Makes approx. 8-10 pancakes
1 cup/150g plain flour
¼ teaspoon salt
1 x 60g egg
1¼ cups/312ml milk
2 tablespoons butter, softened
1. Combine the flour, salt, egg and milk in the blender
jug, mix on speed 4 with the lid firmly held in position,
to form a smooth batter.
2. Heat a small greased frying pan over a moderate
heat; pour a small quantity of batter into frying pan
to cover base of pan.
3. Cook until bubbles come to the surface and break.
4. Carefully turn the pancake over and cook until golden
brown. Remove from pan.
5. Repeat with remaining batter mixture.
6. Serve with maple syrup and ice cream.
continued
CRÊPES
Makes approx. 10 – 12
1¼ cups/312ml milk
3 x 60g eggs, lightly beaten
1½ cups/225g plain flour
¼ teaspoon salt
1 teaspoon vanilla essence
2 tablespoons butter, melted
1 tablespoon oil, for greasing
1. Add the milk, eggs, flour, salt, essence, eggs and
butter to the blender jug, mix on speed 2 with the lid
firmly held in position, mix to form a smooth batter.
2. Lightly grease a small crêpe pan. Heat pan over a
moderate heat.
3. Pour ¼ cup batter into the pan, swirl mixture to
spread evenly over the pan.
4. Cook over medium heat until golden brown.
5. Turn crêpe over and cook for 30 seconds longer.
6. Repeat with remaining batter mixture.
7. Serve with Raspberry Sauce.
RASPBERRY SAUCE
Makes approx. 1¼ cups
250g fresh or frozen raspberries
¼ cup icing sugar
2 tablespoons Grand Marnier or orange liqueur
2 tablespoons water
1. Place raspberries, icing sugar, Grand Marnier and
water into the blender jug, select speed 3 and blend
until smooth.
2. Serve Raspberry Sauce drizzled over crêpes or ice
cream
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