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Cherry Crèpes with Whipped Mascarpone G.F.

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

  • Author: Loreto and Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes 8 crepes 1x
  • Category: Breakfast, Brunch
  • Method: Cooking
  • Cuisine: French

Ingredients

  • 1 1/2 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
  • 1/4 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

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 1/2 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!
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