Crepes with Cherries and Mascarpone Cream

Easy and delicious dessert or (breakfast) fresh cherries, crepes

5 from 1 vote

Prep Time 20

Course Breakfast, Dessert

Cuisine French, Italian

3 cups Cherries fresh and pits removed
8 ounces Mascarpone Cream Substitute: cream cheese, sour cream, yogurt, Greek yogurt, whipped cream.
1/3 Cup Dark Brown Sugar

1. In a medium sized mixing bowl, combine flour, water, milk, eggs, melted butter, salt and sugar by whisking until well combined.
2. Allow mixture to rest for 20 minutes.
3. Heat a 9 inch non stick pan up, with heat on Medium to low. Add 1/4 tsp butter to the pan. When the butter turns brown it is ready to cook the crepes.
4. Use a ladle to scoop, one scoop of crepe mixture on the pan. Immediately, roll the pan around so the crepe batter fully covers the bottom of the pan, continue to roll the pan around until the crepe mixture is just set. Allow to cook for about 1 min and 30 seconds.
5. Using a plastic pancake spatula, loosen the edges of the crepe all the way around before scooping and flipping the crepe onto the other side. I sometimes have to use a rubber scraper and a pancake spatula together to make this work.
6. Allow the crepe to cook an additional minute to minute and a half on the other side.
7. Add wax paper to a plate, and then slide the crepe off on to the crepe
8. This recipe makes about 12 crepes
9. Repeat steps 3-7 for the remaining batter.

Lay the crepe out on a plate.
Add the fillings about 1 inch from one side of the crepe rather than in the middle.
Add 1 ½ Tsp of Mascarpone Cream to the crepe in a line.
Sprinkle ¼ cup of sliced pitted cherries over the top of the cream.
Sprinkle 1 tsp of brown sugar over the Cherries.
Roll the crepe starting with the side with the filling.
Garnish with more Mascarpone cream, powdered sugar, and more cherries.
Enjoy

Keyword Crepe, crepes, cherry, cherries, cherry crepe jubilee, cherry crepe filling, cherry crepe recipe, crepe recipe