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DESSERT CRêPES WITH BERRIES
Crépe-making takes some practice, but once you get
the technique down it is all worth it .
Makes 6 servings
resting the batter
s
c
b
:
weet
rêpe
atter
Insert the large metal chopping blade into the large work bowl
3
larGe eGGs
of the Cuisinart
¾
(175
)
,
cup
ml
unbleached
the eggs to the work bowl. Stir together the flour, salt and sugar
-
all
purpose flour
and add to the work bowl and mix until just combined. With the
½
(2
)
teaspoon
ml
salt
machine running, add the vanilla, milk and butter together and
2
(30
)
tablespoons
ml
process until homogenous. Transfer mixture to a container;
Granulated suGar
cover and let rest in the refrigerator for 2 hours or overnight.
1
(5
)
teaspoon
ml
pure
Insert the small metal chopping blade into the small work bowl
vanilla extract
1
(250
)
and add the berries, orange zest and sugar. Process until
cup
ml
whole milk
¼
(50
) (½
)
completely puréed. Strain the purée through a fine mesh
cup
ml
stick
,
strainer and discard the seeds; reserve.
unsalted butter
melted
Insert the large metal chopping blade into the clean large work
b
:
erries
bowl and add the mascarpone cream ingredients; process until
2
(500
)
cups
ml
mixed
all ingredients are well incorporated, about 15 seconds.
fresh berries
Reserve.
¼
(1
)
teaspoon
ml
oranGe
zest
Prepare the crêpes. Place an 8-inch (20 cm) skillet over medium
2
(10
)
teaspoons
ml
heat and preheat for 5 minutes. Once the pan is heated, add
Granulated suGar
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
m
c
:
ascarpone
ream
preheated pan. Working very quickly, move the batter around
8
(227
)
ounces
G
mascarpone
so it just coats the bottom. you want the pan to be coated thinly
¾
(175
)
cup
ml
heavy cream
and evenly. After about 1 minute, when the crêpe is set and
¹⁄ ³
(75
)
cup
ml
superfine suGar
lightly browned, flip the crêpe with a heatproof spatula and
1
(5
)
teaspoon
ml
pure
cook for an additional minute on the second side. Reserve on a
vanilla extract
plate. Continue with the remaining batter, stacking the crêpes
pinch salt
as you go. When all of the crêpes are prepared, cover plate with
¼
(1
)
teaspoon
ml
oranGe
foil – to keep crepes warm, place plate over a skillet containing
zest
some water over medium-low heat.
1
(5
)
teaspoon
ml
To serve crêpes: spread 1½ tablespoons (25 ml) of mascarpone
unsalted butter
cream and about 1 tablespoon (15 ml) of the puréed berries on
'
confectioners
suGar for
each crêpe and fold into thirds. Place three crêpes on each
dustinG
plate and dust with confectioner's sugar and reserved berry
purée.
Nutritional information per serving:
Calories 393 (56% from fat)
sat. fat 15g
DESSERTS
47
Approximate preparation time: 25 minutes, not including
®
Food Processor. With the machine running, add
|
|
|
carb. 35g
pro. 9g
fat 25g
|
|
|
chol. 172mg
sod. 342mg
calc. 98mg
This raspberry sauce works well with many desserts – pair it with the
3
cups
raspberries
1
cup
raspberries
2
tablespoons
Granulated suGar
pinch salt
¼
teaspoon
-
zest
|
|
fiber 1g
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
(750
)
ml
frozen
,
of the Cuisinart
®
thawed
process for 15 seconds. Add remaining ingredients and process
(250
)
ml
fresh
for an additional 45 seconds. Strain through a fine mesh strainer
(30
)
and discard the seeds. Taste and adjust sugar amount to
ml
personal preference.
Nutritional information per 2 tablespoons (30 ml) :
(1
)
ml
oranGe
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
48
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