Crêpes with Mascarpone Cream
On weekends, I always like to make bigger breakfasts for my family. I usually do pancakes or french toast, but I had a craving for crêpes a few weeks ago and just had to make a batch. I love the elegance of crêpes. They seem so fancy, but they really aren’t much different than a regular pancake, just a lot thinner! And you can stuff them with all sorts of things. In this case, I stuffed them with homemade mascarpone cream.
The crêpes do take some time to make since most likely, you are going to only make one at a time. If you happen to have two smaller 6-inch pans though, that will speed things up. But, my other favorite thing about these is that you can make the crêpes ahead of time, either the night before, or you can even make them days in advance and freeze them. Make sure if they are frozen, that you thaw them the night before you plan to serve them. You will also want to warm them quickly on the stove or in the microwave before serving. I made a big batch recently and froze a bunch to use later on for when we want a fancy breakfast again.
The filling for these is just whipped heavy cream with mascarpone cheese, some vanilla extract, and powdered sugar. It’s so dreamy and Maddie and I couldn’t help but eat it straight from the bowl with a spoon right after we mixed it up. You can also mix this up the day before if you want to save even more time in the morning. Top them with lots of fresh berries, a drizzle of syrup or honey, and you have the most perfect “fancy” breakfast!
For the crêpes:
For the mascarpone cream:
Serving Size: 2 crepes
Amount Per Serving: Calories: 457Total Fat: 26gSaturated Fat: 15gCholesterol: 164mgSodium: 110mgCarbohydrates: 45gFiber: 0.7gSugar: 23gProtein: 12g