Dessert Crêpes With Berries - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

14-cup cuisinart elite collection food processor
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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
UNSALTED BUTTER
B
:
ERRIES
2
(500
CUPS
ML
FRESH BERRIES
¼
(1
TEASPOON
ZEST
2
TEASPOONS
GRANULATED SUGAR
M
C
ASCARPONE
REAM
8
(227
OUNCES
¾
(175
CUP
ML
¹⁄ ³
(75
)
CUP
ML
1
(5
TEASPOON
VANILLA EXTRACT
PINCH SALT
¼
(1
TEASPOON
ZEST
1
(5
TEASPOON
UNSALTED BUTTER
CONFECTIONERS
DUSTING
DESSERTS
47
the technique down it is all worth it.
:
)
,
UNBLEACHED
)
ML
SALT
(30
)
ML
)
ML
PURE
)
WHOLE MILK
)
STICK
,
MELTED
)
MIXED
)
ML
ORANGE
(10
)
ML
:
)
G
MASCARPONE
)
HEAVY CREAM
SUPERFINE SUGAR
)
ML
PURE
)
ML
ORANGE
)
ML
'
SUGAR FOR
Makes 6 servings
Approximate preparation time: 25 minutes, not including
resting the batter
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. With the machine running, add
the eggs to the work bowl. Stir together the fl our, salt and sugar
and add to the work bowl and mix until just combined. With the
machine running, add the vanilla, milk and butter together and
process until homogenous. Transfer mixture to a container;
cover and let rest in the refrigerator for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and add the berries, orange zest and sugar. Process until
completely puréed. Strain the purée through a fi ne mesh
strainer and discard the seeds; reserve.
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.
Reserve.
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 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
lightly browned, fl ip 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)
|
sat. fat 15g
chol. 172mg
|
|
carb. 35g
pro. 9g
|
|
sod. 342mg
calc. 98mg
|
|
fat 25g
|
fi ber 1g

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