crepes with mascarpone filling

One of our favorite celebratory breakfasts is crepes and I usually make a sweetened mascarpone or cream cheese filling and we top them with slices strawberries and sweetened whipped cream.  We often also have Nutella available to add an additional layer of flavor or as a substitute for the cheese.

souffle on left and crepe on right

Crepes are similar to a thin pancake.  They are made one at a time in a skillet on the stove.  I use my cast iron skillet but in the past I have also used a small  nonstick pan with sloping sides.

As the crepes are cooked I stack them on a plate where they stay warm until ready to serve.

To serve crepes a small amount of filling is added to a crepe and it is folded in quarters or rolled up and then topped with the fruit and whipped cream.

Crepes

2 cups all purpose flour

1/4 cup sugar

1/4 tsp salt

2 cups whole milk

1/2 cup water

6 large eggs

1/2 cup (1 stick) butter, melted

2 tsp vanilla

blend the flour, sugar and salt in food processor or blender.  Add milk, water, eggs butter and vanilla and process until smooth.  Set aside for at least 30 minutes.

Heat a non-stick 6 inch skillet or cast iron skillet over medium heat until a drop of water dropped on the surface bounces and sizzles.  Quickly pour into center of pan about 2 Tbsp of batter and lift pan to swirl to coat the pan evenly. Cook until the batter sets, about 30 seconds.  Flip and cook the other side until just barely golden.  Stack the crepes as they cook.  Makes about 36 crepes.

Mascarpone cheese or cream cheese

Process the cheese in a food processor or mixer to soften, add a tablespoon or two of sugar or honey (to taste) and a splash of orange juice (optional)

Fruit

We usually use strawberries but any fruit or a combination of fruits would work.  If the fruit is not naturally sweet a tablespoon of sugar can be added and allowed to stand a few minutes to increase sweetness.

Whipped cream

I usually whip heavy cream adding a teaspoon or two of sugar and a splash of vanilla when it is almost stiff peaks.

To assemble

Lay a cooked crepe on a plate and top with a heaping spoonful of the sweetened cheese mixture. Fold or roll the crepe and top with fruit and whipped cream.