Strawberry Mascarpone Crepes
In a professional kitchen, crepes are prepared using several pans at a time, usually making hundreds in only a few minutes. Making crepes is all about rhythm. You are ready to go once the batter is made and rested for at least 30 minutes. Don’t fret about the first couple of crepes not coming out perfect; just give them up as your practice warms up, like a batter taking the first pitch or the orchestra warming up in the pit. Once you are on a roll, you’ll find yourself making crepes for both sweet and savory. Makes four servings
Recipe Ingredients
- Crepe Batter:
- - 1 cup all-purpose flour
- - Pinch of salt
- - 1 cup milk
- - 2 egg yolks, lightly beaten
- - 1/2 cup heavy cream
- - 2 Tablespoons butter, melted
- - 1/2 teaspoon pure vanilla extract
- - 1 teaspoon fine grated orange zest
- - 2 Tablespoons sliced almonds, crushed
- - 2 egg whites
- - 1 Tablespoon granulated pure cane sugar
- For Filling & Topping:
- - 2 cups mixed berries (blueberries, raspberries, strawberries)
- - 2 tablespoons fresh orange juice
- - 1 Tablespoon granulated pure cane sugar
- - 1/4 cup raspberry jam
- - 1 Tablespoon brandy or Grand Manier
- - 1 Tablespoon granulated pure cane sugar
- - Confectioners’ sugar
- - 1/2 cup fresh softened mascarpone or whipped cream
- - 8 Fresh Mint leaves
Recipe Instructions
- Preheat a crepe pan or a 7-inch nonstick skillet & lightly grease with melted butter or vegetable spray. When the pan is boiling, pour in 2 Tablespoons of the batter and swirl it around. Cook for 1 minute, turn, and cook another minute on the other side. Remove and set aside. Crepes may be stacked one on top, up to ten high.
- Continue making crepes with the remaining batter.
- In a large bowl, add mixed berries. Slice strawberries to be about the same size as other berries. Add orange juice and 1 Tablespoon of granulated sugar to berries and toss.
- Mix brandy with jam and place two teaspoons of raspberry jam in the center of each crepe; add a few mixed berries in the center of each crepe. Roll up and sprinkle with confectioners’ sugar.
- Serve two crepes per serving with a dollop of fresh mascarpone or whipped cream, and top off the crepes with fresh mint leaves.
Chef Notes:
- To achieve good volume and soft peaks on the egg whites, ensure no yolk gets into the whites and that the bowl is grease-free. An excellent tip to provide a grease-free surface is to wipe out the bowl with a paper towel with just a drop of white vinegar before adding egg whites to the bowl.
- To make the above recipe savory, omit the vanilla, orange rind, almonds, and granulated cane sugar from the batter. Replace regular melted butter with brown butter for a slightly roasted flavor; add 1 Tablespoon of fresh chopped herbs such as Italian parsley, basil, or chives.
- Crepes are an easy do-ahead consideration for your menu. No need to prepare at the last minute. Simply stack prepared crepes in about ten stacks; when cool, wrap them in plastic film.
- Store in refrigerator for 2-3 days or freeze for up to one month.