Dessert Crêpes with Berries
the technique down it is all worth it..
Sweet Crêpe Batter
3large eggs
¾cup unbleached,
½teaspoon table salt
2tablespoons granulated sugar
1teaspoon pure vanilla extract
1cup whole milk
¼cup (½ stick) unsalted butter, melted
Berries
2cups mixed fresh berries
¼ teaspoon orange zest
2teaspoons granulated sugar
Mascarpone Cream
8ounces mascarpone
¾ cup heavy cream
¹∕³ | cup superfine sugar |
1teaspoon pure vanilla extract
pinch salt
¼teaspoon orange zest
1teaspoon unsalted butter
confectioners’ sugar, for dusting
Makes 6 servings
Approximate preparation time: 30 minutes, plus resting the batter from 2 hours to overnight
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; 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. 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 2 teaspoons of sugar. Process until completely puréed. Strain the purée through 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 ingredients; process until all are well incorporated, about 15 seconds. Remove work bowl and reserve.
Prepare the crêpes. Place an
To serve crêpes: spread 1½ tablespoons of mascarpone cream and about 1 tablespoon of the puréed berries on each crêpe and fold into thirds. Place three crêpes on each plate and dust with confectioners’ 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