Cuisinart Original

Makes 6 servings Approximate preparation time: 30 minutes, plus resting the batter from 2 hours to overnight


  • 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

Nutritional information

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


1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

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