Created By:Garnish and Glaze
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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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
2 Packages (6 ounces each) Driscoll's Blackberries
2 Tablespoons granulated sugar
2 Tablespoons lemon juice
1 Tsp. cornstarch
1 Tsp. water
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
PLACE 1 cup flour into the bowl of a blender.
ADD 1/2 cup water, 1/2 cup milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
PUREE ingredients until smooth.
CHILL batter in refrigerator for at least 1 hour or up to 24 hours.
HEAT a 10-inch nonstick skillet (or crepe pan) over medium high heat.
BRUSH pan with melted butter and immediately POUR in about 1/4 cup batter.
LIFT pan and ROTATE and TILT in all directions until batter covers bottom of pan.
SET pan back onto stove top and ALLOW crepe to cook for 1 minute or until edges begin to brown.
FLIP crepe and COOK another 20-30 seconds.
REPEAT with remaining batter while STACKING crepes on a serving plate.
PLACE mascarpone cheese into a medium bowl.
ADD zest and juice of 1 lemon, 1/2 cup confectioners’ sugar, and 1/2 teaspoon vanilla extract.
BEAT ingredients with an electric mixer until smooth.
POUR 1 cup heavy cream into bowl slowly while MIXING on low.
TURN mixer to medium high and MIX until mascarpone filling reaches stiff peaks.
PLACE 2 packages blackberries into a small saucepan.
ADD 2 tablespoons granulated sugar and 2 tablespoons lemon juice.
COOK over medium-high heat until boiling and STIR occasionally.
PLACE 1 teaspoon cornstarch into a small bowl.
ADD1 teaspoon water and STIR cornstarch mixture.
CONTINUE STIRRING cornstarch mixture while POURING into blackberry mixture.
COOK sauce until slightly thickened.
REMOVEsauce from heat and ALLOW to cool to room temperature.
PLACE one crepe onto a serving plate.
SPREAD mascarpone filling over half of crepe.
SPREAD about 2 teaspoons blackberry sauce over mascarpone filling.
FOLD crepe in half and FOLD in half again.
SPRINKLE with confectioners’ sugar if desired.
POUR 1-2 tablespoons blackberry sauce over crepe.
DOLLOP with 1 teaspoon mascarpone filling.