47
DESSERTS
48
DESSERTS
s
weet
c
rêpe
b
atter
:
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
)
unsalted
butter
,
melted
b
erries
:
2
cups
(500
ml
)
mixed
fresh
berries
¼
teaspoon
(1
ml
)
oranGe
zest
2
teaspoons
(10
ml
)
Granulated
suGar
m
ascarpone
c
ream
:
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 flour, 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 fine 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, flip 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
|
fiber 1g
Crépe-making takes some practice, but once you get
the technique down it is all worth it .
DESSERT CRêPES WITH BERRIES
Makes 2 cups (500 ml)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add both raspberries and
process for 15 seconds. Add remaining ingredients and process
for an additional 45 seconds. Strain through a fine mesh strainer
and discard the seeds. Taste and adjust sugar amount to
personal preference.
Nutritional information per 2 tablespoons (30 ml) :
Calories 21 (0% from fat)
|
carb. 6g
|
pro. 0g
|
fat 0g
|
sat. fat 0g
|
chol. 0mg
|
sod. 0mg
|
calc. 6mg
|
fiber 2g
3
cups
(750
ml
)
frozen
raspberries
,
thawed
1
cup
(250
ml
)
fresh
raspberries
2
tablespoons
(30
ml
)
Granulated
suGar
pinch
salt
¼
teaspoon
(1
ml
)
oranGe
-
zest
This raspberry sauce works well with many desserts – pair it with the
dessert crêpes and the cheesecake .
RASPBERRy SAUCE
