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
















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By mickey9464
on February 02, 2013
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This is an excellant recipe. Everything turned out Great!!! I couldn't find the Fromage Blanc, but used Vanilla Greek Yogurt instead,and I think this made the recipe have more layers for a wonderful dessert. I will be using this recipe for a long time to come.
By Snoochee
Bothell, WA
on July 31, 2012
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I only used this recipe for the crepes. These were super easy and delicious. I made half a recipe and filled them with 1 cup mascarpone mixed with 1/4th cup powdered sugar, and topped with fruit the first time, and blueberry curd the second time. Everyone enjoyed!
By leslie811
Oshkosh, WI
on April 26, 2012
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Went to brunch at a friend's house last weekend and she had made these crepes. They were absolutely awesome!!! Everyone raved about them! I will definitely be making them in the future!!
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