Ingredients
Crepe Batter:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon fine salt
- 2 cups whole milk
- 1/2 cup water
- 6 large eggs
- 8 tablespoons unsalted butter, melted (1 stick)
- 2 teaspoons pure vanilla extract
Fruit:
- 1/2 pound (2 cups) strawberries, washed
- 1/2 pound (2 cups) blackberries, washed
- 1/3 cup sugar
- Splash orange liqueur, optional
Filling:
- 2 cups fromage blanc
- 2 cups marscarpone
- 1/3 cup sugar
- 2 tablespoons finely grated orange zest (from 2 large oranges)
- 1/2 cup freshly squeezed orange juice (from 1 large orange)
- 1 teaspoon pure vanilla extract
Directions
For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
Spoon the macerated berries over the crepes and serve.
Photo: Mixed Berry Crepes with Mascarpone Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 7 reviews
By pam.flynn_3341036
Waukee, IA
on April 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also used greek yogurt, but not 2 cups. Just enough to thicken the mascarpone a little. Also, did not use full amount of orange zest, or juice. Probably 1 tbsp. of zest and 1/3 c. juice. Other than that, did everything exactly and it was wonderful. I love that it can totally be made the day before. We served at brunch and everyone loved it. It would be a very elegant dinner party dessert.
By jkfoury_9782376
Fall River, MA
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome recipe! A hit at my brunch. I couldn't find fromage blanc so I just added a bit of flour to the mascarpone cheese to make it a but harder. You have to try this one!
By Jeanine Marcucci
Woodbridge, CT
on August 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Grew up with crepes since Mom was from France but use my own batter. These were excellent. Added grand marnier to batter and made that night before. Cooked the crepes couple of hours before dinner and sat aside under tea towel. Made a raspberry puree and spooned a little near crepes when serving and macerated fruit with a little grand marnier as well. Serving again tonite with a heavier dinner of cannelloni. Perfect light touch. And note, the fromage blanc (available at Whole Foods has very few calories. Definitely a keeper.
Read all 7 reviews