Mixed Berry and Mascarpone Crepes

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These berry and mascarpone-filled crepes from Chef Michael P. Clive are just right for a special breakfast or brunch. Be sure to let the crepe batter rest, refrigerated, for at least one hour to guarantee crepes that won't rip or tear while frying.

Mixed Berry and Mscarpone Crepes by Chef Michael P. Clive

Ingredients

Crepe Batter
2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 tbsp melted butter
2 tbsp sugar
1 tsp vanilla extract
as needed butter , for crepe pans
1 1/2 cups mascarpone, softened
1 cup whipping cream, softly whipped
1 tsp vanilla extract
3 tbsp honey, or to taste
zest of one orange
4 cups assorted mixed fresh berries
optional icing sugar, orange slices, mint, for garnish

Preparation

For Crepes
  1. In a blender, combine all of the ingredients blend until combined. Place the crepe batter in the refrigerator for 1 hour.
  2. Add butter to a small nonstick pan over medium high heat.
  3. Pour 1 ounce of batter into the center of the pan and swirl to coat pan thinly and evenly. Cook for 30 seconds and flip. Cook for another few seconds and remove to tray or plate.
  4. Makes a dozen crepes. Stack extra cooled crepes and wrap well in plastic wrap. Can be frozen up to a week.
For Mascarpone Whipped Cream
  1. With a hand mixer, or paddle attachement of a stand mixer, beat softened mascarpone until light and creamy.
  2. Add vanilla extract, honey and orange zest. Mix to combine.
  3. Gently fold in whipped cream. Store in fridge until ready to use.
To Assemble
  1. Place crepes on plates and top with mixed berries or other fruit of your choice. Top with Mascarpone Whipped Cream and fold over. Garnish with icing sugar and additional berries if desired.

Yield: 4 servings

 

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