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89
DESSERTS
SWEET CRÊPE BATTER:
3 LARGE EGGS
¾ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
½ TEASPOON KOSHER SALT
2 TABLESPOONS GRANULATED SUGAR
1 TEASPOON PURE VANILLA EXTRACT
1 CUP WHOLE MILK
½ STICK (4 TABLESPOONS)
UNSALTED BUTTER, MELTED
AND COOLED TO ROOM
TEMPERATURE
BERRIES
:
2 CUPS MIXED FRESH BERRIES
¼ TEASPOON GRATED 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
KOSHER SALT
¼ TEASPOON GRATED ORANGE ZEST
1 TEASPOON UNSALTED BUTTER
CONFECTIONERS’ SUGAR,
FOR SERVING
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 fl our, salt and
sugar, add to the work bowl and pulse until just combined.
With the machine running, add the vanilla, milk and butter
together and process until homogenous. Transfer mixture to a
separate container, cover and let rest in the refrigerator for 2
hours or overnight. Clean large work bowl and blade.
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
fi ne mesh strainer and discard the seeds. Remove work bowl
and reserve.
Insert the large metal chopping blade into the large work bowl
and add the mascarpone heavy 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 hot, 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, fl ip the crêpe with the help of 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 ta ble spoo ns o f ma scar pone 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 (3 crêpes):
Calories 393 (56% from fat)
|
carb. 35g
|
pro. 9g
|
fat 25g
sat. fat 15g
|
chol. 172mg
|
sod. 342mg
|
calc. 98mg
|
fi ber 1g
Crêpe-making takes some practice, but once you get
the technique down, it is all worth it.
DESSERT CRÊPES WITH BERRIES
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