Crepes With Macerated Berries and Whipped Mascarpone

20 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

When the local berry season is in full swing, I am usually just eating them raw with little to no manipulation. But every now and then, and particularly after a pretty zealous haul of berry purchases, I will find myself with an abundance of the latter a little bruised and in need of a quick fix to avoid the sinful behaviour of tossing them in the bin. Aside from the very obvious quick fixes of freezing or throwing them in tomorrow’s smoothies, I love to macerate them lightly with sugar and citrus to draw out those deep berry flavours, break down their structure a little and serve them with these delicate crepes. Finished with lemon-scented cloud-like plumes of whipped mascarpone, this is one of those perfect summer desserts or indulgent breakfasts.

Ingredients

Macerated Berries

1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh strawberries, trimmed and quartered if large
2 tablespoons sugar
1 tablespoon lemon juice
1 lemon, zested

Whipped Mascarpone

1 cup heavy cream
1/2 cup mascarpone cheese
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Crepe Batter

1 3/4 cups whole milk
1 cup all-purpose flour
1 tablespoon unsalted butter, melted and additional for cooking
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 whole eggs

Directions

Crepes With Macerated Berries and Whipped Mascarpone

5 Steps

Step 1

To prepare the macerated berries, in a mixing bowl combine the mixed berries with the sugar, lemon juice and lemon zest, mix well cover and refrigerate for a minimum of 1 hour.
Step 2

To prepare the whipped mascarpone, using a an electric hand mixer or stand mixer, whip the heavy cream, mascarpone, sugar as well as vanilla extract together until stiff peaks form and refrigerate until ready to use.
Step 3

To prepare the crepe batter, in a mixing bowl, combine the all-purpose flour with sugar and salt, whisk to combine. Whisk in the eggs, then add in 1/2 of the whole milk and whisk until smooth. Whisk in the remainder of the milk as well as the melted butter.
Step 4

Heat a 9-10 inch non-stick pan on medium heat. Brush lightly with melted butter and ladle in approximately 50-60 mL of batter, tilting the pan to evenly spread the batter in a thin layer on the bottom of the pan. Allow to cook for about 1 minute. The crepe is ready to flip once the edges begin to turn light brown and the crepe is easy to lift. Flip the crepe and continue to cook for another 10 seconds. Transfer cooked crepes onto a plate and cover with foil to keep warm. Continue to cook until all of the crepe batter is finished.
Step 5

To assemble the crepes, place a couple of tablespoons of the macerated berries onto the flat crepe and fold or roll as desired. Place onto a plate, top with a few spoonfuls of the whipped mascarpone as well as more macerated berries