Cuisinart FP-14BK Instruction Manual - Page 66

DESSERT CRÊPES WITH BERRIES Crépe-making takes some practice, but once you get the technique down it is all worth it. 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 47 DESSERTS