User manual BREVILLE BCP200

[. . . ] Crepe Creations Instructions BCP200 Contents Page Breville recommends safety first Know your Breville Crêpe Creations Using your Breville Crêpe Creations Maintaining your Breville Crêpe Creations Crêpe recipes 4 5 6 8 12 2 Congratulations on the purchase of your new Breville Crêpe Creations Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: BREVILLE RECOMMENDS SAFETY FIRST · Carefully read all instructions before operation and retain for future reference. · Remove any packaging material and promotional stickers and labels before using the Breville Crêpe Creations for the first time. [. . . ] Preheat the cooking plate on temperature setting 2 then pour approximately 1/4 cup of batter onto the centre of the cooking plate. Quickly spread the batter in circular movements using the batter spreader until desired diameter of the crêpe is achieved. Allow the crêpe to cook until the top surface is no longer runny, about 45-60 seconds, and the crêpe can be moved slightly on the cooking plate. Insert a large plastic food slide under the crêpe and turn the crêpe over to cook the other side. Remove crêpe from cooking plate using a large heatproof plastic food slide and place onto a storage plate. Repeat with remaining batter, stacking crêpes onto storage plate with pieces of grease-proof paper in between each crêpe to prevent sticking. Do not use metal utensils to turn the crêpe as they will scratch the surface of the non-stick cooking surface. Quick serving ideas: · Spread crêpes thickly with lemon butter, roll up and serve with cream or icecream. · Spread crêpes with pre-purchased hazelnut spread and roll up for a delicious snack. · Combine chopped marshmallow, shredded coconut, chopped banana and a little sour cream, spoon across centre of crêpe, roll up and warm in oven. Note 12 Spinach and feta crêpes Makes 10-12 10-12 cooked crêpes (using basic crêpe recipe) 400g baby spinach leaves, washed and drained 200g ricotta cheese 200g feta cheese 1 cup finely grated parmesan cheese 2 x 60g eggs, lightly beaten 1 /2 cup finely sliced shallots Salt and pepper, optional 1 cup grated cheddar cheese 1. Prepare crêpes using basic crêpe recipe. Cook spinach in a saucepan with a small amount of water until spinach is just wilted. Remove spinach from heat, drain well and squeeze to remove excess liquid. Combine cheeses, eggs and shallots, season to taste and mix well, stir in spinach. Mound 2-3 tablespoons of cheese mixture across the centre of each crêpe. Carefully roll each crêpe to enclose the filling. Arrange the rolled crêpes side-by-side in a lightly greased ovenproof dish. Sprinkle cheddar cheese evenly over crêpes. Bake in a preheated oven at 180ºC for 15-20 minutes or until crêpes are heated through and cheese is melted and lightly golden brown. Mexican chicken crêpes Makes 10-12 10-12 cooked crêpes (using basic crêpe recipe) 1 avocado, cut into small cubes 1 tablespoon lemon juice 500g cooked chicken breast, finely chopped 1 /2 cup sliced shallots 1 small green capsicum, finely chopped 1 small green chilli, seeds removed and finely chopped 1 /2 cup grated cheddar cheese 2 /3 cup sour cream Salt and pepper, optional 1 cup prepared taco Sauce 1 cup grated cheddar cheese, extra 1. Prepare crêpes using basic crêpe recipe. Combine chicken, shallots, capsicum, chilli, cheese and sour cream with avocado, season to taste and mix well. Mound 2-3 tablespoons of chicken mixture across the centre of each crêpe. [. . . ] Remove hotcake from cooking plate using a large plastic food slide, place onto a storage plate and keep warm. Serve ricotta hotcakes warm and top with sliced banana for breakfast or alternatively as a dessert with a scoop of icecream and drizzled with toffee sauce. Ricotta hotcake variation: In step 2: Stir 1 punnet of fresh blueberries in with other ricotta hotcake ingredients. 15 Recipes Pancakes Makes 12 1 cup/150g self raising flour 1 teaspoon baking powder 1 tablespoon caster sugar 1 x 60g egg, lightly beaten 1 cup/250ml milk 1 /2 teaspoon vanilla essence 11/2 tablespoons/30g butter, melted 1. Sift flour, baking powder and caster sugar into a mixing bowl. [. . . ]