Cuisinart Cuisinart, CR-8 Sweet Crêpe Batter, Sweet Crêpes, teaspoon 5 ml pure vanilla extract

Assemble raclette, griddle side up. Turn 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 brown; 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.

Turn out onto plate with the raclette spatula.

Variations: Add 2 teaspoons (10 ml) of chopped chives to the crêpe batter. 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 BATTER

Makes 2 cups batter/ approximately 20 crêpes

1⁄4cup (50 ml) unsalted butter

1 cup (250 ml) whole milk

3⁄4cup (175 ml) unbleached, all-purpose flour

1⁄2teaspoon (2 ml) salt

2tablespoons (25 ml) granulated sugar

3large 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 batter. 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 hour. Batter is best used within 3 days.

SWEET CRÊPES

Makes 20 crêpes

1 recipe Sweet Crêpe Batter

11⁄2 cups (375 ml) chocolate sauce

121-ounce (630 g) can of fruit pie filling fresh berries

1recipe Sweet Mascarpone Cream (page 9) berry coulis (optional)

powdered sugar for garnish

Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes.

Pour 1⁄8 cup (30 ml) of sweet 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 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.

Serve with a dollop of the sweet mascarpone cream, fresh berries and berry coulis on the side. Dust with powdered sugar.

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