I was given a fantastic opportunity from CSN Stores to review a product and I chose the Hamilton Beach handheld mixer. I needed a mixer very desperately after my last one broke in the middle of mixing a cake. I was sad because #1 it was garbage and #2 I had mix BY HAND! Yuck!
I thought this one seemed like a good fit for me as it has the snap on case that holds the attachments (the two beaters and I loved the WHISK!) and you can easily tuck away the cord and keep everything all nice and tidy without losing the pieces! The shipping was lightening fast, fast shipping creates a happy customer!
I decided to test this new mixer out with a new recipe, Gluten Free Crepes. I used the whisk attachment and on the lowest speed setting, the speed was there and you can definitely feel the power of the mixer and that tells me, the next time I bake a cake, this bad boy isn't falling apart! Definitely check out the CSN store websites!. Highly recommended! A huge thank you to CSN for the review opportunity!
Now on to the crepes.
What a freaking disaster! Seriously! I used to make the classic version and have never had an issue but now I need to have them gluten free thus attempting to make a gluten free version. I know this is going to take some tweaking and getting used to but wowza! This, I believe, is my worst cooking disaster to date! I planned to make a pomegranate cream cheese sauce with this, but glad I didn't waste making it. Well, I might still as I purchased some of Bob's Red Mill mixes at Sprout's at 25% off and will make gluten free pancakes in the morning.
Here's the recipe and the disastrous photos:
2/3 cup milk (I used rice milk)
1/3 cup cornstarch
2 teaspoons olive oil or melted butter (I used Olive oil)
pinch of salt
1.Mix all ingredients until very well blended.
2.Spritz a pan (small, nonstick) with olive oil (I used butter). Preheat the pan over medium-high heat.
3.Pour 2 Tablespoons of batter into the pan while swirling the pan.
4.Continue to swirl the pan – OFF the heat! – until the batter begins to bubble and there is no longer excess batter to swirl.
5.Cook for 20-40 seconds (the first crepe takes the longest… this time is for the quicker crepes) or until steam is puffing out the sides.
6.Quickly and with some care, flip the crepe and cook and additional 15-20 seconds.
7.Continue until all the batter is used. (Depending upon your pan, you may not have to spritz it with oil between crepes.)
Bust. Enjoy the photos:
And the least ugly of them all:
Hope you get a kick out of this disaster as much as I did!
disclaimer: CSN provided me with a product to review however they did not pay me. My opinion is mine and mine alone.