Description
Delight in these mascarpone-stuffed crepes topped with sweet raspberry preserves, perfect for a spring brunch or a special breakfast in bed.
Ingredients
Units
Scale
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