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DESSERTS
SWEET CRÊPE BATTER
3 LARGE EGGS
¾ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON TABLE SALT
2 TABLESPOONS GRANULATED
SUGAR
1 TEASPOON PURE VANILLA
EXTRACT
1 CUP WHOLE MILK
¼ CUP (½ STICK) UNSALTED
BUTTER, MELTED
BERRIES
2 CUPS MIXED FRESH BERRIES
¼ TEASPOON ORANGE ZEST
2 TEASPOONS GRANULATED
SUGAR
MASCARPONE CREAM
8 OUNCES MASCARPONE
¾ CUP HEAVY CREAM
¹∕
³
CUP SUPERFINE SUGAR
1 TEASPOON PURE VANILLA
EXTRACT
PINCH SALT
¼ TEASPOON ORANGE ZEST
1 TEASPOON 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 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. The pan should be coated thinly
and evenly. After about 1 minute, when the crêpe is set and
lightly browned, flip the crêpe, using 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 crêpes warm, place plate over the 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 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
Crépe-making takes some practice, but once you get
the technique down it is all worth it.
DESSERT CRÊPES WITH BERRIES