Ceasar Salad Dressing
1/2 cup (125 ml) freshly grated Parmesan
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) lemon juice
2 garlic cloves
1 tsp. (5 ml) worcestershire sauce
Salt to taste
Pepper to taste
Using the Whisk Attachment, blend all ingredients on speed 2 until smooth.
Seaosn with salt and pepper to taste. Store in fridge for up to 2 days.
Crepe Batter
1 cup (250 ml) self-rising flour
1/2 tsp. (2.5 ml) salt
2 tsp. (10 ml) sugar
1 tsp. (5 ml) vanilla extract
1/2 cup (125 ml) milk
1/2 cup (125 ml) water
2 tbsp. (30 ml) melted butter
4 eggs
Using the Whisk Attachment, blend all ingredients except flour on speed 3.
Add flour last and slowly until well blended and smooth.
Pour 1/4 cup (60ml) of mixture in an preheated and lightly oiled frypan. Turn
and cook other side when edges begin to curl and have a nice golden colour.
Remove keep warm and repeat with remaining mixture.
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