Cuisinart FP-14 - Manual (Page 26)

67
DESSERTS
S
WEET
C
RÊPE
B
ATTER
3 LARGE EGGS
¾
CUP UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TEASPOON TABLE 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: 30 minutes, plus resting the
batter from 2 hours to over night
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; add to the work bowl and pulse until just combined.
With the machine running, add the milk, vanilla and butter
together and process until homogenous. T ransfer mixture to a
container, cover and let r est 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 2 teaspoons of sugar.
Process until completely pur éed. Strain the purée thr ough a
fine mesh strainer and discard the seeds. Remove work bowl
and reserve.
Insert the large metal chopping blade into the medium work
bowl and add the mascarpone cream ingr edients; process until
all are well incorporated, about 15 seconds. Remove work bowl
and 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. The pan should be coated thinly
and evenly. After about 1 minute, when the cr êpe is set and
lightly browned, flip the cr êpe, using 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 crêpes war m, place plate over the 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 confectioners’ sugar and reserved berry pur ée.
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