ScarlettCrespelle Al Mascarpone (Crêpes with Mascarpone, raisins, and rum)
May 14th 2008 14:50
Crespelle Al Mascarpone (Crêpes with Mascarpone, raisins, and rum)
About Crêpes
A crêpe is a type of very thin cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled”.
Crêpes are especially popular throughout France, and in some other parts of the world. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened, and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. Crêpes can be compared to the African injera, the Mexican tortilla and the Indian dosa. Crêpes often have a fruit syrup, filling mixed berries, fresh fruit, and lemon cream.
About Mascarpone
Mascarpone is a triple-cream cheese made from crème fraîche by denaturing with rennet. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging.
INGREDIENTS
Serves 6
1 quantity basic sweet crêpes
1⅔ cups Mascarpone cheese
¾ cup granulated sugar
3 tablespoons rum
1 lemon, grated zest
⅓ cup golden raisins
¼ cup confectioners’ sugar
For the basic sweet crêpes
3 eggs
¾ cup all-purpose flour
pinch of salt
1½ cups milk
¼ cup butter
1. To prepare the crepes, beat the eggs in a mixing bowl with a whisk. Sift the flour and salt into another bowl and pour the milk in gradually, stirring all the time so that no lumps form. Pour into the eggs and beat until smooth. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
2. Beat the batter again before using. Melt 1 tablespoon of the butter in an 8-inch skillet. Place a ladleful of batter in the skillet. Rotate the skillet so that it covers the bottom in an even layer.
3. Place over medium heat and cook until the underside is golden brown.
4. Use a wooden spatula to flip the crêpe. Brown on the other side, then slide the crêpe onto a plate. Add a little more butter, and prepare another crêpe. Continue until all the batter is used up. Pile the crêpes up in a warm place until ready to use.
5. Combine the Mascarpone, sugar, rum, and lemon zest in a mixing bowl and beat until soft and creamy.
6. Stir in the golden raisins.
7. Fill the crêpes with this mixture, fold them over, and dust with confectioners’ sugar.
8. Serve immediately.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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