SWEET BERRY CREPES WITH MASCARPONE CREAM #STRAWBERRY #BREAD
Berries and cream go well together in this formula. In the event that you haven't attempted mascarpone cream cheddar, I ask you to attempt it. When you've had it, it will be a manager. Merchant Joe's sells it at a sensible cost of under $4 dollars. Discovering new berries is likewise key to the best crepes. I utilize crisp strawberries and raspberries, eggs, flour, milk, canola oil, salt, sugar and vanilla yogurt. Now and then I like to add lemon pizzazz to the filling blend.
It is a ton of enjoyable to make these crepes. What's much increasingly fun is eating them. You can set up the crepes hours prior and keep it secured until you are prepared to gather it. Whenever you are searching for a simple sweet, have a go at making it.
Produce:
- 1 lb fresh strawberries sliced
- 6 oz. fresh raspberries
- Refrigerated
- 2 eggs large
Baking & Spices:
- 1/2 cup all-purpose flour
- 1/8 tsp kosher salt
- 1 powdered sugar for dusting
- 2 Tbsp powdered sugar for whipped cream
- 3 Tbsp sugar for filling
- 1/2 tsp sugar
- 1/2 tsp vanilla
- Oils & Vinegars
- 1 tbsp canola oil
- 1 Cooking spray nonstick
- Dairy
- 4 oz Mascarpone cream cheese
- 11/16 cup milk (1/2 c. plus 3 Tbsp)
- 1 cup Whipping cream cold
- 1/4 cup Yoplait vanilla yogurt (not greek)
- Sweet Berry Crepes with Mascarpone Cream
INSTRUCTIONS:
- Make the filling: In a bowl mix together mascarpone, yogurt and 3 Tbsp. sugar until smooth. Cover and refrigerate.
- Meanwhile, make the batter: In a bowl mix flour, 1/2 tsp sugar, and salt. Add eggs, milk and oil. Whisk together until there are no lumps.
- Heat a 10-inch nonstick pan to medium/high. Spray pan lightly with non-stick cooking spray. Pour 1/4 cup of batter in the middle of the pan and swirl it around until all the bottom is covered but batter. Let cook for 2 minutes. Then flip it over and cook for another minute. Use a spatula to lift crepe out of the pan and transfer to a flat dish. Cover crepe with wax paper to prevent sticking and drying.
- Repeat process and cook each crepe. Adjust the heat to medium if crepe gets too brown. (it will cook faster as the pan gets hotter) Cover each layer with wax paper to prevent sticking. After the last crepe is cooked, cover the whole thing with plastic wrap.
- Make the whipped cream: Use a hand mixer or stand mixer and whisk together cold whipping cream, vanilla and 2 Tbsp powdered sugar until soft peak forms. Cover and refrigerate.
- Assemble crepes: Divide the filling into 5 portions. Lay 1 crepe on a flat plate. Spread filling across the middle of the crepe. Add fruit and roll crepe. Repeat process with the rest of the crepes. Add a few more berries on top of rolled crepe. Serve immediately with a dollop of whipped crean and dust it with powdered sugar on top.
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