Raspberry Sauce - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

DESSERT CRÊPES WITH BERRIES
Crêpe-making takes some practice, but once you get
the technique down, it is all worth it .
Makes 6 servings
resting the batter
SWEET CRÊPE BATTER:
Insert the large metal chopping blade into the large work bowl
3 LARGE EGGS
of the Cuisinart
¾ CUP (175 ML) UNBLEACHED,
add the eggs to the work bowl. Stir together the flour, salt and
ALL-PURPOSE FLOUR
sugar and add to the work bowl and mix until just combined.
½ TEASPOON (2 ML) SALT
With the machine running, add the vanilla, milk and butter
2 TABLESPOONS (30 ML)
together and process until homogenous. Transfer mixture to
GRANULATED SUGAR
a container; cover and let rest in the refrigerator for 2 hours or
1 TEASPOON (5 ML) PURE
overnight.
VANILLA EXTRACT
1 CUP (250 ML) WHOLE MILK
Insert the small metal chopping blade into the small work
bowl and add the berries, orange zest and sugar. Process until
¼ CUP (50 ML) (½ STICK)
UNSALTED BUTTER, MELTED
completely puréed. Strain the purée through a fine mesh
strainer and discard the seeds; reserve.
BERRIES:
Insert the large metal chopping blade into the clean large
2 CUPS (500 ML) MIXED
FRESH BERRIES work bowl and add the mascarpone cream ingredients;
process until all ingredients are well incorporated, about
¼ TEASPOON (1 ML)
ORANGE ZEST
15 seconds. Reserve.
2 TEASPOONS (10 ML)
Prepare the crêpes. Place an 8-inch (20 cm) skillet over
GRANULATED SUGAR
medium heat and preheat for 5 minutes. Once the pan is
heated, add the butter. Once melted, wipe the butter around
MASCARPONE CREAM:
the pan with a paper towel. Add a scant 3 tablespoons (45 ml)
8 OUNCES (227 G)
MASCARPONE of batter to the preheated pan. Working very quickly, move the
batter around so it just coats the bottom. You want the pan to
¾ CUP (175 ML)
HEAVY CREAM
be coated thinly and evenly. After about 1 minute, when the
crêpe is set and lightly browned, flip the crêpe with a
¹⁄ ³ CUP (75 ML) SUPERFINE
SUGAR
heatproof spatula and cook for an additional minute on the
1 TEASPOON (5 ML) PURE
second side. Reserve on a plate. Continue with the remaining
VANILLA EXTRACT
batter, stacking the crêpes as you go. When all of the crêpes
PINCH SALT
are prepared, cover plate with foil – to keep crepes warm,
¼ TEASPOON (1 ML)
place plate over a skillet containing some water over
ORANGE ZEST
medium-low heat.
1 TEASPOON (5 ML)
To serve crêpes: spread 1½ tablespoons (25 ml) of
UNSALTED BUTTER
mascarpone cream and about 1 tablespoon (15 ml) of the
CONFECTIONERS' SUGAR
puréed berries on each crêpe and fold into thirds. Place
FOR DUSTING
three crêpes on each plate and dust with confectioner's
sugar and reserved berry purée.
Nutritional information per serving:
Calories 393 (56% from fat)
sat. fat 15g
DESSERTS
64
Approximate preparation time: 25 minutes, not including
Food Processor. With the machine running,
®
| |
carb. 35g pro. 9g
| | |
chol. 172mg sod. 342mg calc. 98mg
3
1
2
¼
| |
fat 25g
|
fiber 1g

RASPBERRY SAUCE

This raspberry sauce works well with many desserts .
Makes 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
CUPS (750 ML) FROZEN
RASPBERRIES, THAWED of the Cuisinart
process for 15 seconds. Add remaining ingredients and process
CUP (250 ML) FRESH
RASPBERRIES
for an additional 45 seconds. Strain through a fine mesh strainer
TABLESPOONS (30 ML) and discard the seeds. Taste and adjust sugar amount to
GRANULATED SUGAR
personal preference.
PINCH SALT
Nutritional information per 2 tablespoons (30 ml) :
TEASPOON (1 ML)
ORANGE-ZEST
Calories 21 (0% from fat)
|
sat. fat 0g chol. 0mg
Food Processor. Add both raspberries and
®
| | | |
carb. 6g pro. 0g fat 0g
| | |
sod. 0mg calc. 6mg fiber 2g
DESSERTS
65