Filter
Top Products
SWEET MASCARPONE CREAM
Makes 2 cups (500 ml) of filling
1 8-ounce (250 g) container of mascarpone
1
⁄
2
cup (125 ml) heavy cream
1
⁄
2
cup (125 ml) granulated sugar
1
1
⁄
2
teaspoon (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.
Va r i a t i o n s : 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.
CARAMELIZED APPLE CRÊPES WITH BLUE CHEESE
AND TOASTED WA L N U T S
The flavours in these crêpes work wonderfully together.
1 recipe Sweet Crêpe Batter
9 ounces (280 g) Granny Smith apples or pears (about 2 each)
1
1
⁄
2
tablespoon (25 ml) granulated sugar
1 tablespoon (15 ml) unsalted butter
4 ounces (125 g) Saga or Cambozola, thinly sliced
2 ounces (50 g) toasted walnuts, coarsely chopped
Assemble raclette, griddle side up. Tu r n 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/ro u n d
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.
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 rdi ng to your taste. Remove the apples and re s e r v e .
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 3
1
⁄
2
minutes until the cheese is melted and bubbly.
Tu r n out onto plate with raclette spatula and sprinkle with the toasted
walnuts to serv e .
I TALIAN SAUSAGE AND PEPPERS
S e rve s 4–6 people
12 ounces (375 g) red bell pepper, sliced
12 ounces (375 g) onion, sliced
6 ounces (175 g) white mushrooms, halved
2 tablespoons (25 ml) extra virgin olive oil
1
⁄
2
teaspoon (2 ml) kosher salt
2 pounds (1 kg) of sausage (hot or sweet or combination of the two)
1 pound (500 g) raclette cheese, sliced
1 baguette-style bread, sliced
Assemble raclette, grill side up. Tu r n 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
a re tender and browned, after 10 minutes, remove and re s e r ve. Place
sausages on the grill and cook until they are browned on all sides. Remove
sausages and split them down the middle, re t u r n to grill and continue
9
CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 10