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Mascarpone Stuffed Crepes

Delicate thin pancakes filled with velvety mascarpone and dusted with powdered sugar, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
For the filling
  • 1 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for the filling)
For serving
  • Fresh berries for topping
  • Maple syrup optional

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, eggs, and milk until smooth.
  2. Add the melted butter, whisking until thoroughly combined.
  3. Stir in the sugar and vanilla extract and mix until you achieve a silky batter.
  4. Let the batter rest for 30 minutes.
Cooking Crepes
  1. Heat a non-stick skillet over medium heat and lightly grease it with butter.
  2. Pour about 1/4 cup of batter into the skillet, swirling it to coat the bottom evenly.
  3. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute.
  4. Repeat with the remaining batter, stacking the finished crepes on a plate.
Assembling
  1. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Spread this mixture on one side of each crepe, fold them over, and arrange on a serving platter.
  3. Top with fresh berries and drizzle with maple syrup if desired.

Notes

Store leftover filled crepes in an airtight container in the refrigerator for up to 2 days. Cooked crepes freeze well for up to 2 months.