Name: Cherry Mascarpone Crêpes
Prep time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 1 cup Ann Clark Traditional French Crepe Mix; 1 ½ cups whole milk; 3 large eggs, room temperature; 2 tablespoons unsalted butter, melted; 1 ¼ cups of mascarpone or ricotta cheese; ¼ cup creme fraiche or sour cream; ⅓ cup packed brown sugar; 2 teaspoons amaretto liqueur (optional); 1 teaspoon orange zest, zested with micro plane grater, additional for garnish (if desired); ½ teaspoon vanilla bean paste; 3 cups fresh sour cherries or Bing cherries, pits and stems removed and halved (about 1pound bag), additional for garnish (if desired); Toasted sliced almonds; Powdered sugar; Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

Cherry Mascarpone Crêpes

Rated 5.0 stars by 1 users

Servings

Prep Time

35 minutes

Classic flavors of cherry, almond and orange pop in this crepe. Try with fresh sour cherries for an extra pop of tartness.

Ingredients

Crepes

1 cup Ann Clark Traditional French Crepe Mix
1 ½ cups whole milk
3 large eggs, room temperature
2 tablespoons unsalted butter, melted

Filling & Assembly

1 ¼ cups of mascarpone or ricotta cheese
¼ cup creme fraiche or sour cream
⅓ cup packed brown sugar
2 teaspoons amaretto liqueur (optional)
1 teaspoon orange zest, zested with micro plane grater, additional for garnish (if desired)
½ teaspoon vanilla bean paste
3 cups fresh sour cherries or Bing cherries, pits and stems removed and halved (about 1pound bag), additional for garnish (if desired)
Toasted sliced almonds
Powdered sugar

Equipment Needed:

Blender is ideal for making sure crepe batter does not have lumps. If you prefer to mix by hand, use a fine mesh strainer to strain the batter to ensure no lumps

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Directions

Crepes:

Blend dry mix, milk, and eggs on HIGH in a blender, until smooth, about 1 minute.
Drizzle in butter, until just combined.
Rest batter for minimum 30 minutes to overnight in the refrigerator.
Heat 8-inch non-stick skillet or crepe pan over medium.
Quickly, pour about ¼ cup batter onto a greased pan, into the center of the skillet, tilting, swirling and shaking the pan until the batter evenly coats the bottom.
Cook until crepe is golden brown on the edges and begins to lift from the edges, about 45 seconds. Carefully, lift the edges of the crepe and gently flip crepe.
Cook crepe on the second side until just set and golden, about 45 seconds.
Repeat with the remaining batter, coating the pan with more oil (as needed) and stacking the crepes on top of each other on a paper-lined plate. Cover to keep warm.

Filling:

Whisk mascarpone (ricotta), crème fraiche (sour cream) brown sugar, liqueur, zest and paste, until combined in a small bowl.
Fold in cherries to the mascarpone mixture, until just combined.

Assembly:

Lay crepe out onto surface or large cutting board.
Evenly spread heaping ¼ cup of filling onto each crepe, about 1 inch from one side.
Roll up the crepes, starting from the side with the filling and place on the plate.
Garnish with almonds and a generous amount of powdered sugar and additional cherries and orange zest, if desired.

Recipe Note

Notes & Tips:

Any fresh fruit, nut or liquor works for these crepes.

To make ahead: Filling and crepes can be made a day ahead and assembled later. Be sure to wrap crepes airtight. They can be heated slightly in the microwave to warm up.

Photography by Laura Kanya