Cuisinart Elite DLC-XPN - Manual (Page 23)

64
DESSERTS
S
WEET
C
RÊPE
B
ATTER
:
3 LARGE EGGS
¾
CUP UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TEASPOON SALT
2
TABLESPOONS GRANULATED
SUGAR
1
TEASPOON PURE VANILLA
EXTRACT
1
CUP WHOLE MILK
¼ CUP (½ STICK ) UNSALTED
BUTTER
,
MELTED
B
ERRIES
:
2
CUPS MIXED FRESH BERRIES
¼ TEASPOON ORANGE ZEST
2
TEASPOONS GRANULATED
SUGAR
M
ASCARPONE
C
REAM
:
8
OUNCES MASCARPONE
¾
CUP HEAVY CREAM
¹⁄³
CUP SUPERFINE SUGAR
1
TEASPOON PURE VANILLA
EXTRACT
PINCH SALT
¼
TEASPOON ORANGE ZEST
1 TEASPOON UNSALTED BUTTER
CONFECTIONERS
’
SUGAR FOR
DUSTING
Makes 6 servings
Approximate pr eparation time: 25 minutes, not including
resting the batter
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . With the machine running, add
the eggs to the work bowl. Stir together the flour, salt and sugar
and add to the work bowl and mix until just combined. W ith the
machine running, add the vanilla, milk and butter together and
process until homogenous. T ransfer mixture to a container;
cover and let rest in the r efrigerator for 2 hours or overnight.
Insert the small metal chopping blade into the small work bowl
and add the berries, orange zest and sugar. Pr ocess until
completely puréed. Strain the pur ée through a fine mesh
strainer and discard the seeds; r eserve.
Insert the large metal chopping blade into the clean lar ge work
bowl and add the mascarpone cream ingr edients; process until
all ingredients ar e well incorporated, about 15 seconds.
Reserve.
Prepar e the crêpes. Place an 8-inch skillet over medium heat
and preheat for 5 minutes. Once the pan is heated, add the
butter. Once melted, wipe the butter ar ound the pan with a
paper towel. Add a scant 3 tablespoons of batter to the
preheated pan. W orking very quickly, move the batter ar ound
so it just coats the bottom. Y ou want the pan to be coated thinly
and evenly. After about 1 minute, when the cr êpe is set and
lightly browned, flip the cr êpe 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 ar e prepar ed, cover plate with
foil – to keep crepes war m, place plate over a skillet containing
some water over medium-low heat.
T o serve cr êpes: spread 1½ tablespoons of mascarpone cr eam
and about 1 tablespoon of the puréed berries on each cr êpe
and fold into thirds. Place thr ee crêpes on each plate and dust
with confectioner’ s sugar and r eserved 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 | fiber 1g
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
DESSERT CRÊPES WITH BERRIES