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!
Crêpes with Mascarpone Cream
For the crêpes:
- 2 large eggs
- 1 1/2 cups milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For the mascarpone cream:
- 2 cups heavy cream
- 6 ounces mascarpone cheese
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar (or to taste)
- In a bowl, mix together the eggs, milk, sugar, and vanilla. Stir in the flour and mix until well-combined.
- Using a non-stick pan that is approximately 6-7 inches in diameter, heat pan on medium heat. When pan is heated, add a small pat of butter. Use a heat resistant brush to spread butter evenly around the pan.
- Pour about 1/4 cup of the batter into the heated and buttered pan. Pick up the pan and quickly swirl the batter around the pan so that it covers the bottom of the pan. As you continue to cook each crêpe, you may find that your pan is getting too hot. If this is the case, remove pan from heat and wipe with a damp cloth in between each crêpes . You can also lower the heat.
- Cook the crêpe for approximately 2 minutes and then using a fork, gently turn the crêpe over and cook it on the other side for another 2 minutes or so until golden on both sides. You can turn it back to the other side again if needed. Remove the crêpe from the pan and put onto some wax paper to cool. Repeat with remaining batter.
- Make the mascarpone cream. In a separate bowl, add the heavy cream and beat until fluffy and stiff peaks form, about 5-7 minutes. Then mix in the mascarpone, vanilla, and powdered sugar.
- Serve the crêpes warm, if they are not already warm, by either heating briefly in a pan on the stove or in the microwave. Spoon about 1/4-1/3 cup of the mascarpone cream into the middle of each crêpe, fold in half, and then in half once more. Top with fresh berries, syrup, honey, etc. and serve.
- You can make the crêpes ahead of time and freeze! After making them, allow for the to cool completely. Stack and wrap in plastic wrap and place into a gallon-size freezer bag or container.