Crepes stuffed with rich, lemony mascarpone cheese and topped with fresh blackberry sauce. You won’t need to go to a fancy café when you can have a perfect Sunday brunch right at home!
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Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
10 crepes
Ingredients
Crepes
1 Cup all-purpose flour
1/2 Cup water
1/2 Cup milk
1 Tbsp. granulated sugar
1 Tbsp. butter, melted
1 Tsp. vanilla extract
1/4 Tsp. salt
Blackberry Sauce
2 Packages (6 ounces each) Driscoll's Blackberries
2 Tablespoons granulated sugar
2 Tablespoons lemon juice
1 Tsp. cornstarch
1 Tsp. water
Filling
8 Ounces mascarpone cheese, softened
Zest and juice of 1 lemon
1/2 Cup confectioners’ sugar
1/2 Tsp. vanilla extract
1 Cup heavy cream
Crepes
1
PLACE 1 cup flour into the bowl of a blender.
2
ADD 1/2 cup water, 1/2 cup milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
3
PUREE ingredients until smooth.
4
CHILL batter in refrigerator for at least 1 hour or up to 24 hours.
5
HEAT a 10-inch nonstick skillet (or crepe pan) over medium high heat.
6
BRUSH pan with melted butter and immediately POUR in about 1/4 cup batter.
7
LIFT pan and ROTATE and TILT in all directions until batter covers bottom of pan.
8
SET pan back onto stove top and ALLOW crepe to cook for 1 minute or until edges begin to brown.
9
FLIP crepe and COOK another 20-30 seconds.
10
REPEAT with remaining batter while STACKING crepes on a serving plate.
Filling
1
PLACE mascarpone cheese into a medium bowl.
2
ADD zest and juice of 1 lemon, 1/2 cup confectioners’ sugar, and 1/2 teaspoon vanilla extract.
3
BEAT ingredients with an electric mixer until smooth.
4
POUR 1 cup heavy cream into bowl slowly while MIXING on low.
5
TURN mixer to medium high and MIX until mascarpone filling reaches stiff peaks.
Blackberry Sauce
1
PLACE 2 packages blackberries into a small saucepan.
2
ADD 2 tablespoons granulated sugar and 2 tablespoons lemon juice.
3
COOK over medium-high heat until boiling and STIR occasionally.
4
PLACE 1 teaspoon cornstarch into a small bowl.
5
ADD1 teaspoon water and STIR cornstarch mixture.
6
CONTINUE STIRRING cornstarch mixture while POURING into blackberry mixture.
7
COOK sauce until slightly thickened.
8
REMOVEsauce from heat and ALLOW to cool to room temperature.
Assembly
1
PLACE one crepe onto a serving plate.
2
SPREAD mascarpone filling over half of crepe.
3
SPREAD about 2 teaspoons blackberry sauce over mascarpone filling.
4
FOLD crepe in half and FOLD in half again.
5
SPRINKLE with confectioners’ sugar if desired.
6
POUR 1-2 tablespoons blackberry sauce over crepe.
7
DOLLOP with 1 teaspoon mascarpone filling.
