Dessert Crêpes With Berries; Raspberry Sauce - Cuisinart FP-12C SEries Instruction Booklet

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 of
3
the Cuisinart
larGe eGGs
¾ (175 ) , the eggs to the work bowl. Stir together the flour, salt and sugar
cup ml unbleached
-
and add to the work bowl and mix until just combined. With the
all purpose flour
machine running, add the vanilla, milk and butter together and
½ (2 )
teaspoon ml salt
process until homogenous. Transfer mixture to a container;
2 (30 )
tablespoons ml
cover and let rest in the refrigerator for 2 hours or overnight.
Granulated suGar
1 (5 ) Insert the small metal chopping blade into the small work bowl
teaspoon ml pure
and add the berries, orange zest and sugar. Process until
vanilla extract
completely puréed. Strain the purée through a fine mesh
1 (250 )
cup ml whole milk
strainer and discard the seeds; reserve.
¼ (50 ) (½ ) -
cup ml stick un
,
salted butter melted Insert the large metal chopping blade into the clean large work
bowl and add the mascarpone cream ingredients; process until
b :
erries
all ingredients are well incorporated, about 15 seconds.
2 (500 )
cups ml mixed Reserve.
fresh berries
Prepare the crêpes. Place an 8-inch (20 cm) skillet over medium
¼ (1 )
teaspoon ml oranGe
heat and preheat for 5 minutes. Once the pan is heated, add the
zest
butter. Once melted, wipe the butter around the pan with a
2 (10 ) -
teaspoons ml Granu
paper towel. Add a scant 3 tablespoons (45 ml) of batter to the
lated suGar
preheated pan. Working very quickly, move the batter around so
it just coats the bottom. you want the pan to be coated thinly
m c :
ascarpone ream
and evenly. After about 1 minute, when the crêpe is set and
8 (227 )
ounces G mascarpone
lightly browned, flip the crêpe with a heatproof spatula and cook
¾ (175 )
cup ml heavy cream
for an additional minute on the second side. Reserve on a plate.
¹⁄ ³ (75 )
Continue with the remaining batter, stacking the crêpes as you
cup ml superfine suGar
go. When all of the crêpes are prepared, cover plate with foil
1 (5 )
teaspoon ml pure
– to keep crepes warm, place plate over a skillet containing
vanilla extract
some water over medium-low heat.
pinch salt
¼ (1 ) To serve crêpes: spread 1½ tablespoons (25 ml) of mascarpone
teaspoon ml oranGe
cream and about 1 tablespoon (15 ml) of the puréed berries on
zest
each crêpe and fold into thirds. Place three crêpes on each
1 (5 )
teaspoon ml
plate and dust with confectioner's sugar and reserved berry
unsalted butter
purée.
'
confectioners suGar for
dustinG Nutritional information per serving:
Calories 393 (56% from fat)
sat. fat 15g
DESSERTS
45
Approximate preparation time: 25 minutes, not including
Food Processor. With the machine running, add
®
| | |
carb. 35g pro. 9g
| | |
chol. 172mg sod. 342mg calc. 98mg
This raspberry sauce works well with many desserts – pair it with the
3
1
2
¼
|
fat 25g
|
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
(750 ) -
cups ml frozen rasp
, bowl of the Cuisinart
berries thawed
(250 ) raspberries and process for 15 seconds. Add remaining
cup ml fresh
raspberries
ingredients and process for an additional 45 seconds.
(30 )
tablespoons ml
Strain through a fine mesh strainer and discard the seeds.
Granulated suGar
Taste and adjust sugar amount to personal preference.
pinch salt
(1 ) Nutritional information per 2 tablespoons (30 ml) :
teaspoon ml oranGe
-
zest
Calories 21 (0% from fat)
|
sat. fat 0g
Food Processor. Add both
®
| | | |
carb. 6g pro. 0g fat 0g
| | |
chol. 0mg sod. 0mg calc. 6mg fiber 2g
DESSERTS
46