Cuisinart FP-12DC manual Dessert Crêpes with Berries

Dessert Crêpes with Berries

Crépe-making takes some practice, but once you get

the technique down it is all worth it..

Sweet Crêpe Batter:

3large eggs

¾cup unbleached, all-purpose flour

½teaspoon 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: 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 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 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 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 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

64DESSERTS