Mascarpone Stuffed Crepes With Raspberry Preserves
MAKES 7 Crepes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
In a blender, combine flour, eggs, whole milk, salt and melted butter. Blend on high until flour and eggs are fully incorporated. In a large skillet, on medium high, melt 1 tsp of butter. Using spatula, spread around until skillet is greased. Gently pour 1/4 cup of batter into the middle of the skillet in a small circle (6-7″) and spread around by tilting pan from side to side to create a thin layer. Cook for 10-15 seconds and then flip using a spatula. Cook for 10 seconds and remove from heat. Crepe should have slightly browned sides. Repeat for remaining batter, using more butter as needed.
In a large bowl, whip heavy cream until stiff peaks form. Fold in maple syrup and yogurt.
Make crepes according to recipe directions. In a small bowl combine whipping cream, yogurt and mascarpone. Whip until stiff. In a separate bowl, combine preserves with 1 T cream. Spread 1-2T mascarpone cream in each crepe and roll or fold over. Garnish with a healthy drizzle of Bonne Maman preserves and a handful of fresh raspberries.
Recipe by / Author: Grace Silla