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Dessert Crêpes with Berries


Crépe-making takes some practice, but once you get the technique down it is all worth it.
Makes 6 servings
Approximate preparation time: 30 minutes, plus resting the batter from 2 hours to overnight
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Ingredients

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


Instructions

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.

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Servings

no serving information available

Nutritional Information
Per Serving

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


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