Cherry Crepes with Whipped Maple Mascarpone [G.F.]

Cherry Crepes with Whipped Maple Mascarpone [G.F.]. Cherry season is coming to an end, and we have a recipe sure to make this wonderful fruit go out in style.

Song of the day: "Treasure" by Bruno Mars.

[This post is sponsored by The Italian Centre Shop. We've been compensated but all opinions are our own.]

Cherry Crepes with Whipped Maple Mascarpone [G.F.], is a light, beautifully presented, and delicately rich breakfast treat, housing B.C. cherry compote and a mascarpone whip infused with organic pure maple syrup. This breakfast screams Canadian with an Italian touch!

Cherry crepes would not have been my first guess as to what crepe have you tried. Chocolate maybe and everyone would know crepe Suzette. How did we come to make a cherry crepe? Well, as you know, we develop recipes for The Italian Centre Shop. We wanted to highlight some of the B.C. fruit that was coming in. When scanning the fruit and produce section, the B.C. fruit that was in was the cherries both Rainier and red. Thinking about what to make had us thinking about a compote done with the cherries, more so the red cherries because the color is so crimson and rich. Always a bonus in food photographs. Then Nicoletta and I had the idea of crepes. We had never done crepes before this year, and in doing a trial run we were successful in achieving a pretty decent crepe.

With fear disposed of and success in our hands, the decision was made and we locked in on making these beautiful cherry crepes. Pitching the idea to The Italian Centre Shop, came back with a curve ball, which was how about a gluten free alternative. No problem, I had seen a gluten free flour in the baking section of the store, and Nicoletta and I love challenges, okay, maybe me more than Nicoletta.  The stage is set and with some shopping at the Italian Centre Shop done, let's get to these light deliciously rich vibrant Cherry Crepes with Whipped Maple Mascarpone [G.F.].

Seven ingredients is all that is needed to put this dish together; B.C. organic cherries, of course, organic free range eggs, gluten free flour, milk, organic maple syrup, mascarpone cheese, and crème fraiche.

The crepe mixture is easy: blend the eggs, flour, milk, and whisk. You want a runnier consistency than pancake batter, as when you pour into the pan you need to spread out the batter to the edges of the pan. I also used a crepe pan that we got from Gail Hall's charity auction, and I have to tell you it works really well. If you don't have a crepe pan, a good non-stick 10 inch saute pan will work. The heat you will play with a bit as you don't want it too hot so when you pour the batter it cooks immediately. A nice low to medium heat so you have some time to work the batter out. I also butter the pan with some melted butter, but this is an option. I find that when you butter the pan you get a nice color and a bit of a crispy surface texture. I also use a nice thin spatula to loosen the edges into the center then flip the crepe. They cook quite quickly so they demand attention.

The cherries I want to keep chunky so I cut them in half. This will allow the cherries to start juicing.

Then into a medium sauce pan I simmer them with some cane sugar, fruit juice, and a bit of cornstarch to thicken it up a bit. The thing with cornstarch is that you have to mix it with cold water first before putting it in the mixture. I use a 1 to 4 ratio cornstarch to cold water. Another good tip is to move the cherries to the edges of the pan and pour the cornstarch mixture into the juices that are simmering and remember to stir immediately to distribute the cornstarch evenly. I also just pour a little at a time and stir to see how thick it is getting, and when I have achieved a semi runny texture I stop adding to the mixture.

The crepes are done and the compote has cooled. Nicoletta is helping me whip up the mascarpone with the maple syrup and crème fraiche. It has a nice thick consistency and pipes through the bag quite well. To assemble these Cherry Crepes with Whipped Maple Mascarpone [G.F.], I first pipe some of the whipped mascarpone on each end and the middle of the crepe. I spoon on the cherry compote again on the edges and middle. Then I start rolling using my fingers to hold the shape of the crepe till the end comes into the roll. With the mascarpone close to the edge, it helps hold the crepe together and to make sure it stays, I place the seam on the bottom as I transfer it onto a serving dish. To liven it up a bit, I drizzle some of the cherry juices and it is so vibrant and rich against the color and texture of the crepe. The finishing touch piping some of that wonderful maple mascarpone on top using a star tip and piping bag, and voila it is ready to be tasted.

The texture of the crepe is fantastic, crisp on the edges and tender to the fork with a nice vanilla backdrop in taste. The cherries come in so sweet and luscious and accompanied by the maple mascarpone is absolutely decadent. The maple subtly infusing its caramel nature into the rich creaminess of the mascarpone, and those plump cherry halves releasing those wonderful juices in your mouth takes this breakfast or brunch dish over the top! Pretty soon B.C. cherries will be gone, so before they disappear, get to The Italian Centre Shop and pick some up and create this beautiful and wonderfully delicious Cherry Crepes with Whipped Maple Mascarpone, for a weekend breakfast or Sunday brunch!

Enjoy!

Song of the Day: "Treasure" by Bruno Mars.

Cherry Crèpes with Whipped Maple Mascarpone [G.F.]

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• Total Time: 35 minutes
• Yield: Makes 8 crepes 1x

Ingredients

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• 1 ½ cup gluten free flour
• 2 cups milk
• 1 Tablespoon cane sugar
• 1 Tablespoon vanilla
• Pinch of fine salt

Cherry compote:

• 4 cups B.C. cherries
• 1 Tablespoon cane sugar
• ¼ cup fruit juice (we used mango peach orange blend)
• 2 Tablespoons maple syrup
• 1 Tablespoon cornstarch
• 4 Tablespoons cold water

Whipped Mascarpone:

• 1 cup mascarpone cheese
• 2 Tablespoons maple syrup
• 1 Tablespoon creme fraiche

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Instructions

Crepes batter:

1. In a large bowl combine milk, sugar, vanilla, and salt.
2. Slowly sift flour into milk mixture and whisk thoroughly till smooth.
3. The consistency a runny cake batter. You may need to add either more milk to make it runnier, or more flour to stiffen it up a bit.
4. Place in fridge, while you make the compote.

Cherry Compote:

1. Wash and de-stem cherries.
2. Cut in half and place in a medium saute pan.
3. Pour in juice, maple syrup, and sugar.
4. Bring to a low simmer and cook for 10-15 minutes.
5. Mix cornstarch and cold water together.
6. Pour a bit at a time into the center of the cherry mixture.
7. Stir and wait to see the consistency, you want it to be thicker but it would still run off a spoon.
8. Take off heat and let it cool.

Crepes:

1. Heat up to a low to medium heat, a 10-inch crepe pan, or you can even use a non-stick saute pan.
2. I brushed some melted butter on the bottom of the pan, this is an option.
3. Take crepe batter out of the fridge, give it a stir and pour a ladle full into pan and move pan to have mixture go to the edge creating a nice circle.
4. Cook for 1 minute, then take a nice thin spatula and run it along the outside edge to loosen the crepe.
5. Flip the crepe over and cook for an additional 1 minute.
6. Take out of pan and place on a plate.
7. Repeat this process until the batter is finished.

Whipped Mascarpone:

1. In a bowl add in mascarpone creme fresh and maple syrup.
2. With a hand blender mix until mascarpone smoothens and maple syrup is well incorporated.
3. Place mixture in a piping bag with a star tip.

Assembly:

1. Place single crepe on a plate.
2. Pipe whipped mascarpone in lines on both ends and middle, staying away from the edge about 1 ½ inches.
3. Place cherry compote in the middle of the crepe, and begin rolling the crepe until it is fully rolled.
4. Drizzle some of the compote juice on top and pipe a nice dollop of the cream on as well.
5. Ready to serve.
6. Enjoy!

• Author: Loreto and Nicoletta
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch
• Method: Cooking
• Cuisine: French

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[This post is sponsored by The Italian Centre Shop. We've been compensated but all opinions are our own.]

Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.