CR8
SWEET MASCARPONE CREAM
Makes 2 cups (500 ml) of filling
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1⁄2cup (125 ml) heavy cream
1⁄2cup (125 ml) granulated sugar
11⁄2teaspoon (7 ml) pure vanilla extract
Using an electric mixer whip the mascarpone, cream, sugar, and vanilla in a mixing bowl until soft peaks form, about 2 minutes.
Variations: For an extra treat, add a piece of chocolate bar to the crêpe with or without fruit. Of course you can always spread Nutella on your crêpes as well.
Reduce heat to medium. Allow 5 minutes for temperature to reduce.
Peel and core the apples slice into thin wedges. Toss apple slices with the sugar in a mixing bowl. Place the butter on the griddle and let it melt. Pour the apples onto the griddle and stir so that each individual slice is touching the griddle. Cook for at least 10 minutes, stirring the apples as they cook. After 10 minutes the apples should be soft with a hint of caramel colour. After 15 minutes the caramel is more intense; cook
a c c o rding to your taste. Remove the apples and reserve.
In the individual raclette dish place a crêpe and top with a few slices of the caramelized apples and a slice of the cheese; fold the crêpe like an envelope and top with an additional slice of cheese. Place under the grill and cook for about 31⁄2 minutes until the cheese is melted and bubbly.
Turn out onto plate with raclette spatula and sprinkle with the toasted walnuts to serve.
CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE
AND TOASTED WALNUTS
The flavours in these crêpes work wonderfully together.
1 recipe Sweet Crêpe Batter
9ounces (280 g) Granny Smith apples or pears (about 2 each)
11⁄2tablespoon (25 ml) granulated sugar
1tablespoon (15 ml) unsalted butter
4ounces (125 g) Saga or Cambozola, thinly sliced
2ounces (50 g) toasted walnuts, coarsely chopped
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 thinly 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 1 minute. Continue cooking crêpes until the batter is gone. Stack finished crêpes on top of each other on a plate and wrap loosely with plastic.
ITALIAN SAUSAGE AND PEPPERS
S e rves
12ounces (375 g) red bell pepper, sliced
12ounces (375 g) onion, sliced
6ounces (175 g) white mushrooms, halved
2tablespoons (25 ml) extra virgin olive oil
1⁄2teaspoon (2 ml) kosher salt
2pounds (1 kg) of sausage (hot or sweet or combination of the two)
1pound (500 g) raclette cheese, sliced
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Assemble raclette, grill side up. Turn to medium and preheat for 10 minutes.
Place vegetables in a mixing bowl and toss with olive oil and salt. Grill the vegetables in batches occasionally stirring them as they cook. When they are tender and browned, after 10 minutes, remove and reserve. Place sausages on the grill and cook until they are browned on all sides. Remove sausages and split them down the middle, return to grill and continue
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