Dessert Crêpes With Berries; Raspberry Sauce - Cuisinart FP-12NC Series Instruction And Recipe Booklet

CREAm CHEESE FROSTING
makes about 4¼ (1 L) cups
Insert the large metal chopping blade into the large work
24 ounces (680 G) cream
bowl of the Cuisinart
cheese (room TemPera-
Ture), each PackaGe of cheese, butter, sugar and salt; pulse 2 to 3 times and then
cream cheese cuT InTo 6
process until smooth. Add the vanilla and sour cream and
PIeces
pulse to combine.
1½ cuPs (375 ml) (¾ Pound
(375 G) ; 3 sTIcks)
Nutritional information per serving (1 tablespoon (15 ml) ):
unsalTed buTTer,
Calories 84 (81% from fat)
room TemPeraTure
sat. fat 5g
1²⁄ ³ cuPs (400 ml)
confecTIoners' suGar,
sIfTed
¾ TeasPoon (3.75 ml) salT
1 TeasPoon (5 ml) Pure
vanIlla exTracT
2 TeasPoons (10 ml)
sour cream
DESSERT CRêPES WITH BERRIES
Crépe-making takes some practice, but once you get
the technique down it is all worth it .
makes 6 servings
including resting the batter
sweeT crêPe baTTer:
Insert the large metal chopping blade into the large work
3 larGe eGGs
bowl of the Cuisinart
¾ cuP (175 ml) unbleached,
running, add the eggs to the work bowl. Stir together the
all-PurPose flour
flour, salt and sugar and add to the work bowl and mix until
½ TeasPoon (2 ml) salT
just combined. With the machine running, add the vanilla,
2 TablesPoons (30 ml)
milk and butter together and process until homogenous.
GranulaTed suGar
Transfer mixture to a container;
1 TeasPoon (5 ml) Pure
vanIlla exTracT
cover and let rest in the refrigerator for 2 hours or over-
1 cuP (250 ml) whole mIlk
night.
¼ cuP (50 ml) (½ sTIck)
Insert the small metal chopping blade into the small work
unsalTed buTTer, melTed
bowl and add the berries, orange zest and sugar. Process
berrIes:
until completely puréed. Strain the purée through a fine
2 cuPs (500 ml) mIxed
mesh strainer and discard the seeds; reserve.
fresh berrIes
Insert the large metal chopping blade into the clean large
¼ TeasPoon (1 ml) oranGe
zesT work bowl and add the mascarpone cream ingredients;
process until all ingredients are well incorporated, about
DESSERTS
62
15 seconds. Reserve.
Approximate preparation time: 10 minutes
Food Processor. Add the cream
®
| | |
carb. 3g pro. 1g fat 8g
| | | |
chol. 23mg sod. 57mg calc. 8mg
Approximate preparation time: 25 minutes, not
Food Processor. With the machine
®
2 TeasPoons (10 ml)
GranulaTed suGar
mascarPone cream:
8 ounces (227 G)
mascarPone
¾ cuP (175 ml) heavy
cream
¹⁄ ³ cuP (75 ml) suPerfIne
suGar
1 TeasPoon (5 ml) Pure
vanIlla exTracT
PInch salT
|
¼ TeasPoon (1 ml) oranGe
fiber 0g
zesT
1 TeasPoon (5 ml)
unsalTed buTTer
confecTIoners' suGar
for dusTInG
This raspberry sauce works well with many desserts – pair it with the
3 cuPs (750 ml) frozen
rasPberrIes, Thawed
1 cuP (250 ml) fresh
rasPberrIes
2 TablesPoons (30 ml)
GranulaTed suGar
PInch salT
¼ TeasPoon (1 ml)
oranGe -zesT
Prepare the crêpes. Place an 8-inch (20 cm) skillet over
medium heat and preheat for 5 minutes. Once the pan is
heated, add the butter. Once melted, wipe the butter
around the pan with a paper towel. Add a scant 3 table-
spoons (45 ml) of batter to the preheated pan. Working
very quickly, move the batter around so it just coats the
bottom. you want the pan to be coated thinly and evenly.
After about 1 minute, when the crêpe is set and lightly
browned, flip the crêpe with a heatproof spatula and cook
for an additional minute on the second side. Reserve on a
plate. Continue with the remaining batter, stacking the
crêpes as you go. When all of the crêpes are prepared,
cover plate with foil – to keep crepes warm, place plate
over a skillet containing some water over medium-low
heat.
To serve crêpes: spread 1½ tablespoons (25 ml) of
mascarpone cream and about 1 tablespoon (15 ml) of the
puréed berries on each crêpe and fold into thirds. Place
three crêpes on each plate and dust with confectioner's
sugar and reserved berry purée.
Nutritional information per serving:
|
Calories 393 (56% from fat) carb. 35g
| |
sat. fat 15g chol. 172mg sod. 342mg

RASPBERRy SAUCE

dessert crêpes and the cheesecake .
makes 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart ® Food Processor. Add both raspber-
ries and process for 15 seconds. Add remaining ingredients
and process for an additional 45 seconds. Strain through a
fine mesh strainer and discard the seeds. Taste and adjust
sugar amount to personal preference.
Nutritional information per 2 tablespoons (30 ml) :
|
Calories 21 (0% from fat) carb. 6g
| |
sat. fat 0g chol. 0mg sod. 0mg
| | |
pro. 9g fat 25g
| |
calc. 98mg fiber 1g
| | |
pro. 0g fat 0g
| |
calc. 6mg fiber 2g
DESSERTS
63