PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
For an easy spring brunch or as a special breakfast in bed for Mom, check out this recipe for stuffed mascarpone crepes topped with sweet raspberry preserves.
Mother’s Day is coming up and what better way to treat your mom than with these mascarpone stuffed crepes with raspberry preserves. This recipe is extremely simple and easy, perfect for any dad, teen, adult or YOU to make for Mom. 
The crepes themselves are easy to throw together. You can use a blender (I use a Ninja) to blend the ingredients, eliminating annoying clumps, and best of all, you can use the batter immediately upon mixing. No need to wait. These crepes would make the perfect breakfast in bed treat for Mom; just add some coffee or tea and a few flowers. I used Bonne Maman preserves in this recipe, a brand of preserves that is made in France and uses all natural ingredients (not even high fructose corn syrup). You can find them at any local retailer. The recipe makes about 7 large sized crepes. You can make smaller ones if you prefer!
Make sure to check out Bonne Maman’s sweepstakes for a chance to win a 12-piece Le Creuset cookware set and more!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Click here for the easy crepe recipe.
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Raspberry and Mascarpone Crepes
- Total Time: 30 minutes
- Yield: About 7 large crepes 1x
Description
Delight in these mascarpone-stuffed crepes topped with sweet raspberry preserves, perfect for a spring brunch or a special breakfast in bed.
Ingredients
Crepes (makes about 7 large):
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 1 tablespoon granulated sugar
- Pinch of salt
Mascarpone filling:
- 5 tablespoons whipping cream
- 6 tablespoons vanilla Greek yogurt
- 6 tablespoons mascarpone
Raspberry sauce:
- 5 tablespoons raspberry preserves
- 1 tablespoon whipping cream
To serve:
- Fresh red raspberries
Instructions
- Make the crepe batter: combine the flour, eggs, milk, melted butter, sugar, and salt in a blender and blend until completely smooth — using a blender eliminates lumps. The batter can be used immediately; no need to rest.
- Heat a 10-inch nonstick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup of batter into the pan and immediately swirl to coat the bottom in a thin, even circle.
- Cook for about 1 minute until the edges look dry and the bottom is lightly golden. Flip and cook another 30 seconds. Slide onto a plate. Repeat with remaining batter, stacking finished crepes.
- Make the mascarpone filling: in a small bowl, combine the whipping cream, Greek yogurt, and mascarpone. Whip together until the mixture is stiff and holds peaks.
- Make the raspberry sauce: stir the raspberry preserves and 1 tablespoon whipping cream together until smooth and pourable.
- Spread 1–2 tablespoons of the mascarpone mixture onto each crepe. Roll the crepes and place on a serving plate.
- Drizzle the raspberry sauce over the rolled crepes and garnish with fresh raspberries. Serve immediately.
Notes
Blending the batter is the key to a lump-free result — and you can cook them straight away without any resting time. Stack finished crepes between sheets of parchment if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 12
- Sodium: 100
- Fat: 15
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 45
Frequently Asked Questions
Can I use a different type of preserves instead of raspberry?
Yes, you can substitute with any flavor of Bonne Maman preserves, such as strawberry or apricot, depending on your preference.
What can I do to prevent my crepes from sticking to the pan?
Make sure to use a non-stick skillet and lightly grease it with butter or oil before pouring in the batter.
How can I make the crepe batter smoother if I don’t have a blender?
You can whisk the ingredients by hand, but be sure to sift the flour beforehand to avoid lumps and mix until just combined.
