User manual CUISINART CR-8

[. . . ] INSTRUCTION & RECIPE BOOKLET Raclette For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CR-8 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Keep appliance and electrical cord out of the reach of children. Always switch appliance off before unplugging. Unplug cord from outlet when not in use and before cleaning. [. . . ] Place the flour, salt, and sugar in a mixing bowl. Whisk in the eggs and vanilla until mixture resembles a thick and sticky batter. Whisk in the milk and butter until the batter is smooth. If time allows, leave the batter to rest in the refrigerator for at least 1/2 hour. Batter is best used within 3 days. SWEET CRÊPES Makes 20 crêpes 1 11/2 1 1 recipe Sweet Crêpe Batter cups (375 ml) chocolate sauce 21-ounce (630 g) can of fruit pie filling fresh berries recipe Sweet Mascarpone Cream (page 9) berry coulis (optional) powdered sugar for garnish Assemble raclette, griddle side up. Turn to high and preheat for 10 minutes. Pour 1/8 cup (30 ml) of sweet crêpe batter onto the griddle top and spread the batter out thin and evenly with the raclette spatula, creating an oval/round shape. Cook the crêpe up to a minute on the first side, until the edges start to brown, and then flip with a nonstick spatula and finish the other side in 30-60 seconds. Continue cooking crêpes until the batter is gone. Stack finished crêpes on top of each other on a plate and wrap loosely with plastic. In a raclette dish place a tablespoon (15 ml) of chocolate sauce, place the crêpe on top and then top with 2 tablespoons (25 ml) of fruit filling and a few fresh berries. Place under grill to warm for 2-3 minutes, turn out onto plate with raclette spatula. Serve with a dollop of the sweet mascarpone cream, fresh berries and berry coulis on the side. Dust with powdered sugar. SWEET CRÊPE BATTER Makes 2 cups batter/ approximately 20 crêpes /4 1 3 /4 1 /2 2 3 1 1 cup (50 ml) unsalted butter cup (250 ml) whole milk cup (175 ml) unbleached, all-purpose flour teaspoon (2 ml) salt tablespoons (25 ml) granulated sugar large eggs teaspoon (5 ml) pure vanilla extract 8 SWEET MASCARPONE CREAM Makes 2 cups (500 ml) of filling 1 1 /2 1 /2 11/2 8-ounce (250 g) container of mascarpone cup (125 ml) heavy cream cup (125 ml) granulated sugar teaspoon (7 ml) pure vanilla extract Reduce heat to medium. Allow 5 minutes for temperature to reduce. Peel and core the apples slice into thin wedges. Toss apple slices with the sugar in a mixing bowl. Place the butter on the griddle and let it melt. Pour the apples onto the griddle and stir so that each individual slice is touching the griddle. Cook for at least 10 minutes, stirring the apples as they cook. After 10 minutes the apples should be soft with a hint of caramel colour. After 15 minutes the caramel is more intense; cook according to your taste. [. . . ] Brush bread slices with olive oil and place on griddle to cook for about 2 minutes per side. Once cooked, rub each slice with the remaining garlic clove. Place bread in raclette dish top with some of the eggplant and pepper mixture and then the cheese. Place under grill until cheese is melted ­ about 4 minutes. [. . . ]