Recipe courtesy of Anne Burrell

Crepes with Mascarpone and Cherries

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 25 min (includes resting time)
  • Active: 55 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Basic Crepes:

Directions

  1. In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy. 
  2. To assemble: 
  3. Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops. 

Basic Crepes:

Yield: Makes 18 crepes.
  1. Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. 
  2. Crepes: 
  3. Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). 
  4. Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. 
  5. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. 

Cook’s Note

*Tip: Crepe batter can be made up to 2 days in advance, covered and refrigerated.

Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
16m Easy 99%
CLASS
9m Easy 96%
CLASS
Lasheeda Perry

3 Mason Jar Desserts

14m Easy 96%
CLASS
Geoffrey Zakarian

Crepes 2 Ways

33m Intermediate 99%
CLASS
Rachael Ray

Egg Crepes

7m Easy 97%
CLASS
20m Intermediate 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now