45
DESSERTS
SWEET CRÊPE BATTER:
3 LARGE EGGS
¾ CUP (175 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON (2 ML) SALT
2 TABLESPOONS (30 ML)
GRANULATED SUGAR
1 TEASPOON (5 ML) PURE
VANILLA EXTRACT
1 CUP (250 ML) WHOLE MILK
¼ CUP (50 ML) (½ STICK) UN-
SALTED BUTTER, MELTED
BERRIES:
2 CUPS (500 ML) MIXED
FRESH BERRIES
¼ TEASPOON (1 ML) ORANGE
ZEST
2 TEASPOONS (10 ML) GRANU-
LATED 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
ZEST
1 TEASPOON (5 ML)
UNSALTED BUTTER
CONFECTIONERS’ SUGAR FOR
DUSTING
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)
|
carb. 35g
|
pro. 9g
|
fat 25g
|
sat. fat 15g
|
chol. 172mg
|
sod. 342mg
|
calc. 98mg
|
fi ber 1g
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
DESSERT CRÊPES WITH BERRIES
To Next Page
Loading...
Need help?
General
