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Mascarpone Stuffed Crepes With Raspberry Preserves

Mascarpone Stuffed Crepes With Raspberry Preserves

Mascarpone Stuffed Crepes With Raspberry Preserves


MAKES 7 Crepes


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



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


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.

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