Mixed Berries & Mascarpone Crepes Recipe
Join executive chef Frank Ronan on Cookin with Cronin as he shows you how to make the perfect Mixed Berries & Mascarpone Crepes. In this recipe, you'll learn how to make a smooth and thin pancake-like crepe batter by whisking together all the ingredients and letting it set for 30 minutes. Meanwhile, Chef Ronan will guide you through making a delicious base berry compote by cooking down two cups of berries and sugar over medium heat. To sweeten the marscapone cheese filling, a touch of confectioner sugar and vanilla extract are added. Finally, you'll learn the art of assembling the crepes by spreading a spoonful of marscapone cheese onto each crepe and topping it with a spoonful of berry compote before wrapping them up. These mixed berry and marscapone crepes are a true delight for any breakfast or brunch occasion.
Ingredients:
- Crepe batter:
- All-purpose flour
- Milk
- Egg
- Sugar
- Salt
- Butter
- Mixed berry compote:
- Berries (e.g., strawberries, blueberries, raspberries)
- Sugar
- Mascarpone cheese
- Confectioner sugar
- Vanilla extract
Cooking steps:
- Whisk together all the ingredients for the crepe batter in a bowl, ensuring a smooth and thin pancake-like consistency. Let it set for 30 minutes in the cooler.
- In a small-medium sized pot, combine two cups of berries and two cups of sugar. Cook the mixture over medium heat for 10-15 minutes until the berries break down and create a compote-like texture.
- Sweeten the mascarpone cheese by adding confectioner sugar and vanilla extract. Mix well.
- To assemble the crepes, spoon a portion of mascarpone cheese onto each crepe, then top it with a spoonful of the berry compote. Roll or fold the crepe to seal in the filling.
- Enjoy your delicious mixed berry and mascarpone crepes. Stay tuned for more exciting episodes of Cookin with Cronin!
