Assemble raclette, griddle side up. Tu rn to high and preheat for 10 minutes.
Pour
1
⁄
8
cup (30 ml) of crêpe batter onto the griddle top and spread the batter
out thin and evenly with the raclette spatula, creating an oval/round shape.
Cook the crêpe up to a minute on the first side, until the edges start to
b rown; then flip with a nonstick spatula and finish the other side in 30-60
seconds. Continue cooking crêpes until the batter is done. Stack finished
crêpes on top of each other on a plate and wrap loosely with plastic.
Reduce heat to medium-high. In a mixing bowl toss together the vegeta-
bles with the olive oil and salt. Spread vegetables out onto the griddle top.
Cook for 10 minutes, or until the vegetables are nicely browned and tender.
Once vegetables are cooked, place crêpe in the raclette dish. Layer with
some cooked mushrooms and onions and top with a slice of cheese.
Fold the crêpe like an envelope or package and then top with a second
slice of cheese. Place under grill and leave for 3-4 minutes, or until the
cheese is melted and bubbly.
Tu rn out onto plate with the raclette spatula.
Va r i a t i o n s :
Add 2 teaspoons (10 ml) of chopped chives to the crêpe
b a t t e r. Add
1
⁄
2
cup (125 ml) cooked wild rice to the batter with
or without chives.
This is definitely a recipe where you can be as creative as you want to be!
SWEET CRÊPE BAT T E R
Makes 2 cups batter/ approximately 20 cr
ê
p e s
1
⁄
4
cup (50 ml) unsalted butter
1
cup (250 ml) whole milk
3
⁄
4
cup (175 ml) unbleached, all-purpose flour
1
⁄
2
teaspoon (2 ml) salt
2
tablespoons (25 ml) granulated sugar
3
large eggs
1
teaspoon (5 ml) pure vanilla extract
Melt butter with the milk in a small saucepan over low heat. Place the flour,
salt, and sugar in a mixing bowl.
Whisk in the eggs and vanilla until mixture resembles a thick and sticky
b a t t e r. Whisk in the milk and butter until the batter is smooth. If time
allows, leave the batter to rest in the refrigerator for at least
1
⁄
2
h o u r.
Batter is best used within 3 days.
SWEET CRÊPES
Makes 20 cr
ê
p e s
1
recipe Sweet Crêpe Batter
1
1
⁄
2
cups (375 ml) chocolate sauce
1
21-ounce (630 g) can of fruit pie filling
fresh berries
1
recipe Sweet Mascarpone Cream (page 9)
berry coulis (optional)
powdered sugar for garnish
Assemble raclette, griddle side up. Tu rn to high and preheat for 10 minutes.
Pour
1
⁄
8
cup (30 ml) of sweet crêpe batter onto the griddle top and spre a d
the batter out thin and evenly with the raclette spatula, creating an
o v a l / round shape. Cook the crêpe up to a minute on the first side, until the
edges start to brown, and then flip with a nonstick spatula and finish the
other side in 30-60 seconds. Continue cooking crêpes until the batter is
gone. Stack finished crêpes on top of each other on a plate and wrap
loosely with plastic.
In a raclette dish place a tablespoon (15 ml) of chocolate sauce, place the
crêpe on top and then top with 2 tablespoons (25 ml) of fruit filling and a
few fresh berries. Place under grill to warm for 2-3 minutes, turn out onto
plate with raclette spatula.
S e rve with a dollop of the sweet mascarpone cream, fresh berries and
b e rry coulis on the side. Dust with powdered sugar.
8
CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 9
