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17
Poach the eggs: Pour water with 1 tablespoon of white vinegar per
every 4 quarts into a large saucepan. Place over high heat and
bring to a strong simmer. Carefully add eggs by cracking over the
water – use a spatula to separate the eggs. Cook until desired
doneness. Transfer with slotted spoon to ice water to stop cooking.
Reserve.
Prepare the crêpes: Place a non-stick 8-inch skillet over medium
heat and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter around the pan with a paper
towel. Add a scant ¼ cup of batter to the preheated pan. Working
very quickly, move the batter around so it just coats the bottom.
You want the pan to be coated thinly and evenly. After about 1
minute, when the crêpe is set and lightly browned, flip the crêpe
using a heatproof spatula and cook for an additional minute.
Reserve on a plate. Continue with the remaining batter, stacking
the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep
crêpes warm, place plate over a skillet containing some water over
medium-low heat.
To serve crêpes:
Bring a small pot of water to a simmer. Reheat poached eggs by
placing in simmering water for 30 seconds. Remove with a spoon.
Each crêpe should be filled with ¼ cup of the spinach filling and ½
tablespoon of goat cheese. Fold each crêpe in half and lay one
partially on top of the other. Place the two crêpes on each plate
and top with a reheated poached egg.
Serve with hollandaise sauce on the side.
Nutritional information per serving:
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Bananas Foster Pancakes
Take the famous dessert and turn it into breakfast. Your Cuisinart
®
PowerEdge
®
1.3 HP Blender makes this recipe a quick treat in
the morning.
Makes about thirty 4-inch pancakes
1 banana, cut into ¼-inch dice
1 tablespoon unsalted butter
¾ cup dark brown sugar, divided
½ cup dark rum
1½ cups buttermilk
2 large eggs
¼ cup unsalted butter, melted and cooled to
room temperature
¾ teaspoon pure vanilla extract
1¾ cups unbleached, all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
nonstick cooking spray
Put the banana, tablespoon of butter and ¼ cup of the brown
sugar in a small saucepan. Place over medium heat. Once the
mixture begins to simmer, carefully add the rum. Let mixture
reduce, about 5 minutes, and then remove from heat; reserve.
Put the buttermilk, eggs, butter and vanilla into the jar of your
Cuisinart
®
PowerEdge
®
1.3 HP Blender. Auto Pulse Low for 10
seconds. Scrape down the sides of the jar with a spatula. Add the
dry ingredients, including remaining brown sugar, to the blender
jar and Auto Pulse on Low for 20 to 25 seconds. Add the
reserved banana mixture and blend on Low until incorporated,
about 5 seconds.
Preheat a Cuisinart
®
Griddler
®
fitted with the griddle plates to 375°F
(or use a stovetop griddle). Coat the griddle plates with nonstick
cooking spray.
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