Moulinex INFINYMIX+ Mode D'emploi page 35

250 g wheat
100 g sugar - 4 eggs - 90 g melted butter - 1 vanilla pod -
600 ml lukewarm milk
P ut the flour in the blender jug. Add the sugar, eggs,
1 |
melted butter, vanilla seeds and milk. Close the lid,
select the program then press the button
Stir the ingredients using the pestle if needed.
2 | A t the end of the program, open the lid and leave the
batter to rest for around fifteen mins.
3 | H eat a non-stick frying pan, add a knob of butter, pour in
a ladle of batter, turn to spread it around the pan and cook
for one to two mins before flipping the crêpe. Repeat to
use up the batter. Serve with a homemade spread, jam,
or simply sugar!
Tip: The secret to a good crêpe batter? Resting. Tip: The secret to a good crêpe batter? Resting.
32
c
hestnut flour crêpes
S 4 – p
ERvES REpARAtIOn
flour - 50 g chestnut
2 kale leaves - 2 raw beetroot (around 250 g) - 2 sticks of
celery (around 80 g) - 500 ml orange juice - 2 tbsp lemon
juice - 2 bananas - 2 tbsp agave syrup
R emove the stalks from the kale leaves, then chop
1 |
them. Finely chop the celery stalks. Peel and dice the
beetroot. Peel and slice the bananas.
P our the orange juice, lemon juice and agave syrup into
2 |
the blender jug and add the kale, beetroot, celery and
banana. Close the lid.
Select the
3 |
end of the program, remove the lid and serve immediately.
This recipe is packed with vitamins, healthy nutrients This recipe is packed with vitamins, healthy nutrients
5
MInS
flour -
.
d
etox sMoothIe
S 6 – p
ERvES
program then press the button
and antioxidants, perfect for breakfast! and antioxidants, perfect for breakfast!
5
REpARAtIOn MInS
. At the