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of 50
Makes 12
1 cup/150g all purpose flour
2 teaspoons baking powder
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground mixed spices
2 eggs, lightly beaten
1 tablespoon honey
1 cup/250ml milk
3 tablespoons butter, melted
Extra butter, for greasing
1. Sift flour, baking powder, sugar and
spices into a mixing bowl.
2. Using the beater attachments, select
speed 2 and gradually add eggs, honey,
milk and butter.
3. Increase to speed 6 until a creamy
consistency is formed or ingredients
are smooth.
4. Allow mixture to stand for 5 minutes.
5. Heat a little extra butter in a frypan over
medium heat and spoon 6 tablespoons
of mixture about 1.5 inches (4cm) apart
into the frying pan.
6. Cook over a medium heat until golden
and bubbles appear in pikelets, turn and
cook other side until golden. Repeat with
remaining batter.
Makes 10 – 12
1½ cups/225g all purpose flour
Pinch of salt
1 teaspoon vanilla essence
3 eggs, lightly beaten
1¼ cup/312ml milk
2 tablespoons butter, melted
1 tablespoon oil, for greasing
1. Sift flour and salt into a mixing bowl.
In a separate bowl, combine the vanilla
essence, eggs, milk and butter.
2. Using the beater attachments, select
speed 3 and gradually add the egg
mixture to the flour mixture.
3. Increase to speed 6 and beat well until
smooth and free of lumps.
4. Lightly grease a crêpe pan. Heat pan
over a moderate heat.
5. Pour sufficient batter into pan to cover
evenly, but not too thick. Swirl pan to
coat thinly with mixture. Crêpes cook
quickly; overcooking causes crêpes to
6. Turn crêpe and cook other side
until golden.
Serve crêpes drizzled with lemon juice and
dusted with powdered sugar.
BHM500XL_IB_A10.indd 18 17/09/10 11:07 AM