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Mascarpone Stuffed Crepes With Raspberry Preserves
Prep Time 10 mins
Cooking Time 15 mins
Difficulty Easy


  • 1 cup flour
  • 2 eggs
  • 1 cup + 2 tablespoons whole milk
  • 1/8 teaspoon salt
  • 1 tablespoon melted butter
  • 2/3 cups heavy cream
  • 2 tablespoons maple syrup
  • 2 tablespoons Greek yogurt
  • Mixed berries
  • Maple syrup
  • Butter
  • 5 tablespoons whipping cream
  • 6 tablespoons vanilla Greek yogurt
  • 6 tablespoons mascarpone
  • 5 tablespoons Bonne Maman Raspberry Preserves
  • 1 tablespoon whipping cream
  • Fresh red raspberries


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 Raspberry Preserves and a handful of fresh raspberries.

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