Monday, January 5, 2015

Vanilla Mascarpone Crêpes - A Simple French Dessert

These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve

Crêpes, considered French-style pancakes, can feature flavorful fillings and sweet or savory toppings. Therefore, in France, they are a favorite, being enthusiastically received any time of the day, at breakfast, lunch, dinner or tea. These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve. Dust the Crêpes with a powdered sugar and served them as a sweet, delicious dessert.

These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve

This Crêpe batter is prepared from simple ingredients such as flour, milk, eggs, water and a pinch of salt. It can be easily prepared by hand, using a whisk or in a blender or a food processor. The batter needs to have the consistency of a light cream. It can be made in advance and kept in the refrigerator for up to two days. This way, you can surprise your family with a beautiful looking and a delicious dessert prepared in no-time. 

These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve

Cooking the Crêpes can be a little bit challenging but with practice, this technique can be easily mastered. Now, the pan is important, but you can use a non-stick frying pan if you don't have a special Crêpe pan. Heat it over medium heat, lightly butter the pan and then add just enough batter so once you swirl and tilt the pan, the batter forms a thin layer.

These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve

As for the filling, the combination of Mascarpone cheese and whipped cream creates a lovely, velvety texture with a a soft and light consistency. A little vanilla extract adds another layer of flavor. Serve this delightful Crêpes with your favorite toppings and enjoy!

These thin, delicate pancakes have a delicate mascarpone filling and a crunchy almond topping along with a drizzle of apricot preserve

Yield: 8 Crêpes                   Time: 30 minutes

Ingredients for the Crêpes batter:
  • 125g (1 cup) all-purpose flour
  • 2 eggs
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) water
  • 1/4 teaspoon salt
 Ingredients for the Mascapone filling:
  • 225g (8 ounces) Mascarpone cheese
  • 180 ml whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract 
Toppings:
  • sliced almonds
  • apricot preserve
  • powdered sugar
Directions:
  1. For the Crêpe batter preparation, in a large bowl, whisk together the eggs with the flour until fully combined. Gradually, add the milk and water, stirring constantly. Add the salt and whisking the batter until smooth.
  2. Lightly butter a Crêpe pan or a large non-stick skillet over medium heat. Add approximately 1/4 cup of the batter to the pan and swirl until the bottom of the pan is evenly covered with batter.
  3. Cook the Crêpe until moist and golden underneath, for about 1-2 minutes. Loosen the edges of the Crêpe with a spatula and gently flip. Cook on the other side for 1 minute. Transfer the cooked Crêpe to a plate and cover it with aluminum foil to keep warm. Repeat with the remaining batter.
  4. For the Mascaporne filling preparation, in a bowl of an electric mixer, combine the Mascarpone cheese, cream, sugar and vanilla extract. Beat the mixture on medium-high speed until medium-firm peaks form.
  5. To assemble, using a spoon, spread the Mascapone filling over the Crêpes and roll them in a log. Top with crunchy almonds and drizzle with apricot preserve or desired toppings. Dust with powdered sugar and serve.
Bon Appétit!

Tips and Tricks:
  • If the batter is setting before you can spread the batter, reduce the heat.
  • If not consumed right away, crepes can be stored, stacked in the refrigerator, wrapped in plastic foil for up to two days. Reheat them in the oven or in a hot pan.

2 comments:

  1. I certainly agree to some points that you have discussed on this post. I appreciate that you have shared some reliable tips.

    ReplyDelete
  2. I hope you will keep in submitting new articles or blog posts & thank you for sharing your great experience among us.

    ReplyDelete