Description
Delicate crepes filled with a rich and creamy mascarpone mixture, ideal for brunch or dessert.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 2 tablespoons melted butter (plus more for the pan)
- 1/4 teaspoon salt
- 1 cup (240 g) mascarpone cheese
- 1/2 cup (120 ml) heavy cream, whipped
- 1/4 cup (30 g) powdered sugar
- Apricot preserves (for topping; about 1/2 cup total suggested)
- Fresh fruits (optional, for garnish—berries, sliced peaches, or banana)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling it to coat the bottom in a thin layer. Cook for 1–2 minutes until the edges lift and the underside is lightly browned, then flip and cook for another minute.
- Transfer cooked crepes to a plate and stack them, separating each with parchment if desired. Repeat with the remaining batter.
- In another bowl, mix the mascarpone cheese with the whipped cream and powdered sugar until smooth. Spread a generous amount of the mascarpone mixture onto each crepe and fold into quarters or roll them up.
- Serve topped with apricot preserves and fresh fruits if desired.
Notes
For a lighter filling, substitute half the mascarpone with Greek yogurt. For a gluten-free version, replace all-purpose flour with a gluten-free blend.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 670
- Sugar: 20g
- Sodium: 300mg
- Fat: 49g
- Saturated Fat: 30g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0mg