…tasty bites to stimulate your taste buds..

Posts tagged ‘Rhubarb’

Crepes with Mascarpone and Rhubarb Raspberry Filling

Crepe is one of my all time favorite desserts.  Crepes are very thin pancakes originating from Brittany, France.  Back in the old days, crepes are made with buckwheat flour.  Today, there are many adaptations making the possibilities endless.  You can prepare a savory variation by adding fresh vegetables and herbs, cheese, seafood, or meat as breakfast or even a main entrée. To satisfy your sweet tooth, you can prepare different fillings with seasonal fruits and sauces, and pair with ice cream, or not.  When we were in Paris, crepe stands were at every corner and we ended up having crepes daily, a much cheaper alternative to expensive bistros.  This is my first time making crepes so bear with me.

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbsps melted butter
1 tbsp of vanilla extract
a pinch of salt
butter for coating the pan

Filling

4 oz of mascarpone cheese
4 oz of rhubarb raspberry jam (or your favorite jam)
fresh raspberries, whip cream, and powdered sugar for garnish

Directions

Using a mixer, blend all the ingredients together.  Press the batter through a sieve to remove any lump.  Refrigerate for 1 hour to reduce the bubbles which prevents the crepes from tearing during cooking.

Heat a small non-stick pan on low heat with butter to coat.  Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly.

Cook for 30 seconds or until golden and flip.  These crepes are paper thin so be careful not to tear them.  Lay them out flat on paperlined plate to remove any excess butter.

Spread mascarpone cheese and jam on half of crepe.  Fold the crepe into a quarter.

Serve with fresh raspberries and whip cream.  Sprinkle powdered sugar on top.  Bon appetit!

Advertisements

Tag Cloud