Dessert Crêpes With Berries - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

DESSERT CRÊPES WITH BERRIES
Crépe-making takes some practice, but once you get
S C B :
WEET RÊPE ATTER
3
LARGE EGGS
¾ (175 )
CUP ML
-
ALL PURPOSE FLOUR
½ (2
TEASPOON
2
TABLESPOONS
GRANULATED SUGAR
1 (5
TEASPOON
VANILLA EXTRACT
1 (250 )
CUP ML
¼ (50 ) (½
CUP ML
SALTED BUTTER
B :
ERRIES
2 (500
CUPS ML
FRESH BERRIES
¼ (1
TEASPOON
ZEST
2 (10
TEASPOONS
LATED SUGAR
M C :
ASCARPONE REAM
8 (227
OUNCES
¾ (175 )
CUP ML
¹⁄ ³ (75 )
CUP ML SUPERFINE SUGAR
1 (5
TEASPOON
VANILLA EXTRACT
PINCH SALT
¼ (1
TEASPOON
ZEST
1 (5
TEASPOON
UNSALTED BUTTER
CONFECTIONERS
DUSTING
45 DESSERTS
the technique down it is all worth it.
Makes 6 servings
resting the batter
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
the eggs to the work bowl. Stir together the fl our, salt and sugar
,
UNBLEACHED
and add to the work bowl and mix until just combined. With the
machine running, add the vanilla, milk and butter together and
)
ML SALT
process until homogenous. Transfer mixture to a container;
(30 )
ML
cover and let rest in the refrigerator for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
)
ML PURE
and add the berries, orange zest and sugar. Process until
completely puréed. Strain the purée through a fi ne mesh
WHOLE MILK
strainer and discard the seeds; reserve.
) -
STICK UN
,
MELTED Insert the large metal chopping blade into the clean large work
bowl and add the mascarpone cream ingredients; process until
all ingredients are well incorporated, about 15 seconds.
)
MIXED
Reserve.
Prepare the crêpes. Place an 8-inch (20 cm) skillet over medium
)
ML ORANGE
heat and preheat for 5 minutes. Once the pan is heated, add
the butter. Once melted, wipe the butter around the pan with a
) -
ML GRANU
paper towel. Add a scant 3 tablespoons (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
)
G MASCARPONE
lightly browned, fl ip the crêpe with a heatproof spatula and
HEAVY CREAM
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
)
ML PURE
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
ML ORANGE
cream and about 1 tablespoon (15 ml) of the puréed berries on
each crêpe and fold into thirds. Place three crêpes on each
)
ML
plate and dust with confectioner's sugar and reserved berry
purée.
'
SUGAR FOR
Nutritional information per serving:
Calories 393 (56% from fat)
sat. fat 15g
Approximate preparation time: 25 minutes, not including
®
Food Processor. With the machine running, add
| |
chol. 172mg
| | |
carb. 35g pro. 9g fat 25g
|
sod. 342mg calc. 98mg
|
|
fi ber 1g