Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Crêpes - Dessert

Crespelle Al Mascarpone (Crêpes with Mascarpone, raisins, and rum)

May 14th 2008 14:50

Crespelle Al Mascarpone (Crepes with Mascarpone, raisins, and rum)

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.

One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice. Mascarpone is used in various dishes of the Lombrady region of Italy, where it is a specialty. It is milky-white in colouor alnd is easily spread. When fresh, it smells like milk and cream, and sometimes it is used instead of butter or Parmesan cheese to thicken and enrich risotti. It is also a main ingredient of tiramisu.

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.

Crêpes with Mascarpone, raisins, and rum

3. Place over medium heat and cook until the underside is golden brown.

Crepes with Mascarpone, raisins, and rum

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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Posted By: Scarlett - Category: Crêpes

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Lemon Crêpes with Strawberry Mascarpone Cream

August 21st 2007 09:51

Lemon Crepes with Strawberry Mascarpone Cream

About Crêpes

Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around various fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with various meat, fish, and vegetable preparations.
Unlike leavened pancakes, crêpes may be made in advance, covered and refrigerated, and used as needed. When the crêpes are filled and rolled or folded, the side that was browned first, which is the most attractive side, should be on the outside.

INGREDIENTS

grated zest and juice of 1 lemn
1 cup sliced fresh strawberries
sugar as needed

For the crepes

100 gm flour
1 tablespoon sugar
3 eggs
25 gm butter, melted
1 cup milk
cooking oil as needed

For strawberry cream

1 cup mascarpone cheese, lightly whipped
50 gm icing sugar
½ cup strawberry sauce

For the strawberry sauce

225 gm fresh strawberries
1 tablespoon lemon juice
50 gm sugar
1 tablespoon brandy

1. To make the crêpes, sift the flour and sugar together into a bowl.

2. Add the eggs and mix until smooth.

3. Pour in the milk gradually and stir to form smooth batter.

4. Cover with plastic film, leave for ½ hour.

5. Add melted butter and blend well.

6. To cook the crêpes, heat a crêpe pan over moderately high heat. Brush lightly with cooking oil and pour off any excess.

7. Pour in a small ladle of batter into the pan. Swirl in the pan to coat the bottom with a thin coating.

8. Cook both sides until golden brown.

9. Turn out onto a parchment-lined tray. Cool.

10. Repeat with the remaining batter, brushing the pan as necessary with oil. Cool and set aside.

11. To prepare the Strawberry sauce, purée half of the strawberries with the lemon juice in a blender, blend to a smooth purée.