Hamilton Beach 25495 Manual De Instrucciones página 10

Recipes
(cont.)
Chocolate Hazelnut Crepes
1/2 cup (118 ml) lowfat milk
1 1/2 tablespoons (22.5 ml) butter, melted
1 large egg, room temperature
1/2 cup (118 ml) all-purpose flour
1 teaspoon (5 ml) granulated sugar
1/8 teaspoon (0.6 ml) salt
1 tablespoon (15 ml) powdered sugar
1 1/2 cups (355 ml) fresh raspberries
Nutella
Mint leaves
Directions
1. Place milk, butter, egg, flour, granulated sugar and salt in blender.
Blend on medium speed until smooth. Cover and refrigerate for
one hour.
2. Preheat Breakfast Burrito Maker until the green PREHEAT light
comes on. Lift cover, top ring, and cooking plate.
3. Spray bottom of burrito maker with nonstick cooking spray. Add
1/4 cup (59 ml) batter, filling to about 1 inch (2.5 cm) from edge of
ring. Swirl batter to coat bottom evenly if necessary.
4. Lower cooking plate and top ring. Close cover. Set timer and cook
for 4–5 minutes.
5. Slide out cooking plate by rotating handle clockwise. Lift cover and
rings; carefully remove crepe with plastic spatula.
6. Spread with 2 tablespoons (30 ml) Nutella.
7. Fold crepe into quarters. Sprinkle with powdered sugar and top
with raspberries and mint.
Serves: 4–6
10
Stuffed Pancake
Prepared pancake batter
1 large egg, lightly scrambled
1 tablespoon (15 ml) precooked crumbled sausage or bacon bits
Maple syrup
Directions
1. Preheat Breakfast Burrito Maker until the green PREHEAT light
comes on. Lift cover, top ring, and cooking plate.
2. Pour pancake batter into center of bottom ring of Breakfast Burrito
Maker.
3. Lower cooking plate and top ring. Add egg and sausage or bacon
to center ring of cooking plate.
4. Close cover. Set timer and cook for 4–5 minutes.
5. Slide out cooking plate by rotating handle clockwise. Lift cover and
rings; carefully remove pancake with plastic spatula. Move egg
mixture to one side and fold over egg. Serve with maple syrup.
Serves: 1