65
DESSERTS
64
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)
UNSALTED BUTTER, MELTED
BERRIES:
2
CUPS (500 ML) MIXED
FRESH BERRIES
¼
TEASPOON (1 ML)
ORANGE ZEST
2
TEASPOONS (10 ML)
GRANULATED 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 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
Crêpe-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 .
RASPBERRY SAUCE