- 8 ounces mascarpone cheese
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- 2 large egg yolks
- 1 1/2 teaspoons finely grated orange zest
- 1 teaspoon fresh orange juice
- 1 teaspoon Grand Marnier liqueur
- Pinch salt
- 12 crepes, recipe follows
- 1 pint blueberries
- Blueberry Sauce, recipe follows
- Confectioners' sugar, garnish
In a medium bowl, beat together the mascarpone, cream cheese, sugar, egg yolks, zest, juice, Grand Marnier, and salt until smooth.
Place the crepes flat on a work surface. One at a time, spoon 2 tablespoons of the filling down the center, and top with a few fresh blueberries. Roll the sides of the crepe up and over the filling and place in the baking dish, seam side down. Bake until the filling is warmed through and slightly puffed, 10 minutes. Spoon the sauce over the crepes and return to the oven and hot, 2 to 4 minutes.
Remove and arrange 3 crepes on each of 4 dessert plates. Dust with confectioners' sugar and serve immediately.
1 1/2 cups sugar
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons cornstarch
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons finely grated orange zest
1 3/4 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter
In a small saucepan combine the sugar, water, orange juice, cornstarch, Grand Marnier, and orange zest, and stir well. Cook over medium-high heat, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 cups of the blueberries and simmer the mixture, stirring occasionally, until the berries burst and the sauce thickens, about 5 minutes. Add the butter and remaining 1/4 cup of blueberries and stir until the butter is melted and the berries are warmed through, 1 minute. Remove from heat and cover to keep warm until ready to use.
Yield: 3 cups
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
1 tablespoon sugar
6 teaspoons melted unsalted butter
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely to keep warm. Repeat with remaining batter.
Assemble as directed in Blueberry-Mascarpone Crepes recipe, and serve. (Or, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
Yield: 12 (6-inch) crepes